Mary Berry Shirl’s Fruit Cake

This delicious Mary Berry Shirl’s Fruit Cake is a quick and simple treat, perfect for any occasion. Bursting with juicy sultanas soaked in orange juice, it’s wonderfully moist and full of flavour. You can easily make it with common ingredients from your pantry, and it even freezes well for later enjoyment!

This Shirl’s Fruit Cake Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

• 450g sultanas
• 150ml orange juice (from a carton)
• 225g butter, softened
• 3 eggs, beaten
• 175g caster sugar
• 225g self-raising flour

How To Cook Shirl’s Fruit Cake:

1. Preheat the oven: Preheat to 180°C/160°C Fan/Gas 4 and line a 20cm (8in) deep cake tin with non-stick baking paper.
2. Prepare the sultanas: Place the sultanas in a saucepan, pour in the orange juice, and bring to a boil. Simmer for 2 minutes, then drain if necessary and set aside.
3. Mix the batter: In a large bowl, add the butter and warm sultanas, stirring until the butter melts. Add the eggs, caster sugar, and flour, and beat well until the mixture is smooth.
4. Bake the cake: Spoon the batter into the prepared tin, level the top, and bake for 1 hour to 1 hour 20 minutes until golden brown. Cover the top with foil if it browns too quickly. Check with a skewer – if it comes out clean, the cake is done.
5. Cool and serve: Let the cake cool in the tin on a wire rack. Once cooled, cut into wedges and serve.

Recipe Tips

• Soak the sultanas properly: Make sure to simmer the sultanas in orange juice for at least 2 minutes. This helps them absorb the juice and stay plump, making the cake more moist and flavorful.
• Use softened butter: Always use softened butter for easy mixing. If it’s too hard, the ingredients won’t combine smoothly, affecting the texture of the cake.
• Don’t over-bake the cake: Check the cake after an hour of baking. Insert a skewer into the centre,if it comes out clean, the cake is done. Over-baking can make the cake dry.
• Cover with foil if browning too quickly: If the top of your cake is browning too fast, loosely cover it with foil to avoid burning while the inside continues to bake.
• Let the cake cool in the tin: Cooling the cake in the tin on a wire rack helps it set properly and prevents it from falling apart when removed.

How To Store Leftovers

• Refrigerate: Let the leftover shirl’s fruit cake cool down to room temperature. After that, wrap it tightly in cling film or put it in an airtight container, then refrigerate. It will last up to 3 days.
• Freeze: Once leftover shirl’s fruit cake is cool, wrap it in cling film and foil, then freeze. It can stay frozen for up to 3 months. To thaw, leave it out at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (serves 8)

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 350mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 40g
• Protein: 7g​

Try More Mary Berry Recipe:

• Mary Berry Shirl’s Fruit Cake
• Mary Berry Baked Ricotta Cheesecake
• Mary Berry Chocolate Steamed Pudding
• Mary Berry Fresh Cream Sponge Cake
• Mary Berry Chocolate Chip Cheesecake