Mary Berry Shirl’s Fruit Cake

I’ll be honest—this nearly became a fruit brick the first time I baked it.

I’d just bought Cook and Share and thought, Ah yes, a nice simple fruit cake, what could possibly go wrong? Turns out: sultanas are sneaky. I didn’t simmer them long enough in the orange juice, so instead of plump and juicy, they were chewy and sad, like little raisins lost in the batter.

But once I figured out how to treat those sultanas right (and resisted the urge to fiddle with the batter), this cake turned into one of those bakes I now keep sliced and frozen, ready for last-minute guests or tea cravings. Let me show you how I fixed it—and why it’s worth getting right.

Why This One Works So Well

The sultana-orange juice combo is a little genius. Most fruit cakes just toss in dry fruit and hope for the best, but not this one. Giving the sultanas a quick simmer softens them beautifully and lets them soak up that bright citrus flavour, which makes the whole cake taste fresher and less stodgy.

Plus, you melt the butter with the warm fruit—so the fat and moisture mix straight in, no creaming needed. It’s practically impossible to mess up the texture if you follow that step.

INGREDIENTS + WHY THEY MATTER

• Sultanas (450g) – These are the star. Simmering in orange juice makes them lush and juicy instead of rubbery.
• Orange Juice (150ml) – I used juice from a carton, and it worked perfectly. Adds tang and moisture.
• Butter (225g, softened) – Don’t skip softening. Melted gently with the fruit, it gives a smooth, rich batter.
• Eggs (3, beaten) – Bind the whole thing together. I tried it with 2 once and the cake turned crumbly.
• Caster Sugar (175g) – Sweet, but not overly so. You could use golden caster for a bit more depth.
• Self-Raising Flour (225g) – No need for added baking powder. Keeps the cake light without fuss.

Making It Yours (Without Ruining It)

• No Orange Juice? Apple juice works—but the citrus really brings this alive.
• Dairy-Free? I swapped butter for Flora Plant and it was surprisingly close in texture. Slightly less rich.
• Fruit Variations: I’ve tested half-sultanas, half chopped dried apricots—lovely! Just don’t skip the simmer step.
• Egg-Free: Haven’t tried this yet—if you have, let me know how it turned out.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to the bottom	Didn’t simmer it long enough	Let the sultanas absorb juice and drain lightly
Cake was greasy	Butter wasn’t soft enough	Stir until fully melted before adding dry stuff
Top got too brown too soon	My oven runs hot	Cover with foil at the 45-minute mark

HOW TO MAKE MARY BERRY’S SHIRL’S FRUIT CAKE

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Line a deep 20cm (8in) round cake tin with baking paper.
2. Simmer the sultanas in orange juice for 2 minutes. They should puff slightly. Drain if there’s excess juice.
3. Combine butter and warm fruit in a big mixing bowl. Stir until the butter melts—this bit smells incredible.
4. Add eggs, sugar, and flour. Mix well until smooth. No need to overbeat, just until it comes together.
5. Spoon into tin, level the top, and pop into the oven.
6. Bake for 1 hour to 1 hour 20 minutes. Mine was perfect at 1hr 10. If it browns too fast, loosely cover with foil.
7. Cool in the tin on a wire rack before slicing into thick, lovely wedges.

TIPS FROM MY KITCHEN

• I use my old metal tin lined with two layers of paper—it bakes more evenly that way.
• Warm sultanas help melt the butter quicker—no need for a microwave.
• I check at 1 hour with a skewer, but always go by smell—if it smells just shy of “done,” it’s nearly there.

STORAGE + SERVING

• Keeps for 3 days in an airtight tin.
• Freezes brilliantly—slice, wrap in cling film, and pop into a zip bag. Thaws in 30 minutes at room temp.
• Lovely with tea or a thin layer of butter (trust me).

FAQs – REAL QUERY ANSWERS

Q: Can I use raisins instead of sultanas?
A: Yes, but soak them longer—they’re firmer than sultanas.

Q: Do I have to use fresh orange juice?
A: Nope. I always use juice from a carton. Just make sure it’s not from concentrate if you want that fresher taste.

Q: Can I add nuts or mixed peel?
A: You can, but don’t overdo it—too many extras weigh the batter down. 50g chopped pecans worked fine for me.

Q: Is this a Christmas cake?
A: Not quite. It’s lighter, no booze, and perfect year-round. But you could spice it up with mixed spice or cinnamon.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Rich Fruit Cake Recipe
• Mary Berry Mincemeat Cake Recipe
• Mary Berry Boiled Fruit Cake Recipe