Mary Berry Rich Fruit Cake Recipe

This rich fruit cake is perfect for Christmas, birthdays, and special occasions. The dried fruits are soaked in brandy overnight, making the cake extra moist and flavourful. It’s a classic bake that can be made ahead and stored for months, improving with time.

This Rich Fruit Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 175g (1 cup) maraschino cherries, quartered
• 350g (2½ cups) currants
• 225g (1½ cups) golden raisins
• 225g (1½ cups) raisins
• 175g (1⅓ cups) dried apricots, chopped
• 75g (1 cup) candied orange or lemon peel, finely chopped
• 4 tablespoons brandy, plus extra for feeding
• 400g (3¼ cups) all-purpose flour
• ½ teaspoon grated nutmeg
• ½ teaspoon pumpkin pie spice
• 400g (1¾ cups) salted butter, softened
• 400g (2 cups + 2 tablespoons) dark muscovado sugar
• 5 extra-large eggs
• 65g (½ cup) almonds, chopped
• 1 tablespoon molasses
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange

To Decorate:

• 55g (⅓ cup) whole almonds
• 55g (⅓ cup) maraschino cherries, rinsed, dried, and halved

How To Make This Rich Fruit Cake

1. Soak the Fruits: The night before baking, rinse the maraschino cherries, pat them dry, and place them in a large bowl with the currants, golden raisins, raisins, apricots, and chopped orange or lemon peel. Stir in brandy, cover, and let sit overnight in a cool place.
2. Prepare the Cake Pan: The next day, preheat the oven to 135°C (275°F). Grease a 9-inch round cake pan and line it with a double layer of parchment paper.
3. Mix the Batter: In a large bowl, combine flour, nutmeg, pumpkin pie spice, butter, sugar, eggs, chopped almonds, molasses, and citrus zests. Beat until well mixed.
4. Fold in the Fruits: Add the soaked fruits to the batter and mix gently until evenly combined.
5. Bake the Cake: Pour the mixture into the prepared cake pan, level the surface, and decorate the top with whole almonds and halved maraschino cherries, pressing them lightly into the batter.
6. Cover and Bake: Loosely cover the top with a double layer of parchment paper and bake for 4–4½ hours, until firm and a skewer inserted in the centre comes out clean.
7. Cool the Cake: Let the cake cool in the pan. When almost cold, turn it out, peel off the parchment paper, and place it on a wire rack.

How To Store & Mature the Cake (Before Serving)

This section is for when your fruit cake is fully baked but hasn’t been served yet. Feeding the cake with brandy over time helps keep it moist and enhances the flavour.

1. Once the cake has cooled completely, pierce the base with a fine skewer and drizzle a little brandy over the top.
2. Wrap the cake in a double layer of parchment paper, then wrap it again in foil.
3. Store in a cool, dark place for up to 3 months, feeding it with more brandy every 2–3 weeks to keep it rich and moist.

Recipe Tips

• Soaking the fruit overnight helps make the cake moist and full of flavour.
• If storing for months, feed the cake with brandy every 2–3 weeks for the best results.
• Use a skewer to test doneness—if it comes out clean, the cake is ready.
• Decorate with icing or marzipan for a festive touch.

How To Store Leftovers (After Cutting the Cake)

This section is for when your fruit cake has already been sliced and served, and you want to store any leftover pieces.

At Room Temperature: Wrap the cake tightly in parchment paper and foil, then store in an airtight container for up to 1 week.

In the Fridge: Store leftover slices in an airtight container for up to 3 months. Let them come to room temperature before serving.

In the Freezer: Wrap slices in cling film and foil, then freeze for up to 6 months. Thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 14 servings)

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 150mg
• Potassium: 200mg
• Total Carbohydrate: 65g
• Dietary Fiber: 4g
• Sugars: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Easter Simnel Cake
• Mary Berry Mincemeat Cake
• Mary Berry Boiled Fruit Cake
• Mary Berry Boozy Fruit Cake