Shirl’s Traditional Fruit Cake – Mary Berry Style

I’ll be honest—this cake almost defeated me the first time.

Fresh off buying Cook and Share, I thought, “Ah, an easy fruit cake—what could possibly go wrong?” Well… sultanas, that’s what. I didn’t simmer them long enough in the orange juice, so instead of soft and juicy, they stayed dry and chewy, like stubborn little raisins lost in the batter.

The result? A dense, fruitless slab.

But once I figured out how to treat those sultanas right—and resisted the urge to mess with the simple batter—this became a staple. I keep it sliced and frozen now, ready for impromptu tea guests or late-night cravings.

Let me show you what made the difference.

Why This Cake Just Works

It’s all about the fruit prep. Simmering the sultanas in orange juice is a game-changer—it plumps them up and infuses a gentle citrus flavour that lifts the whole cake. Most fruit cakes skip this and suffer for it.

Another smart move? Melting the butter with the warm fruit. No creaming, no fuss—just a beautifully even texture, every time. As long as you don’t rush this part, it’s practically foolproof.

Ingredients & Why They Matter

• Sultanas (450g): The stars of the show. Simmering them makes all the difference.
• Orange Juice (150ml): Carton juice is fine—just make sure it’s not from concentrate for that fresh zing.
• Butter (225g, softened): Melted with the fruit for a lush, even texture.
• Eggs (3, beaten): Help bind everything. Don’t cut corners here.
• Caster Sugar (175g): Sweet but balanced. Golden caster adds a bit of depth if you have it.
• Self-Raising Flour (225g): Keeps it light without needing extra leavening.

Tweaks That Work (And Ones That Don’t)

• No orange juice? Apple juice is okay, but citrus is better.
• Dairy-free? Flora Plant or similar alternatives work. Slightly less richness, but still great.
• Mixing up the fruit? Try half chopped dried apricots. Just don’t skip the simmer step.
• Egg-free? I haven’t tested it yet—if you try, I’d love to hear how it went.

Common Mistakes (And How to Avoid Them)

How to Make Mary Berry’s Shirl’s Fruit Cake (Step-by-Step)

1. Prep the Oven & Tin
   Heat oven to 180°C (160°C fan) / Gas 4. Line a deep 20cm round tin with baking paper.
2. Simmer the Sultanas
   Bring sultanas and orange juice to a gentle simmer for 2 minutes. Drain if there’s too much liquid—fruit should be plump, not soggy.
3. Melt Butter with Warm Fruit
   Place the warm sultanas in a mixing bowl. Add softened butter and stir until fully melted.
4. Add the Rest
   Mix in the beaten eggs, sugar, and flour. Stir until everything’s smooth and combined—don’t overmix.
5. Bake
   Pour into the tin, level the top, and bake for 1 hour to 1 hour 20 minutes. Start checking at 1 hour. If it browns too quickly, cover with foil.
6. Cool & Slice
   Let it cool in the tin on a wire rack. Once set, slice into thick, satisfying wedges.

Kitchen Tips I Swear By

• I double-line the tin with baking paper—more even baking, less risk of burning.
• Letting the sultanas stay warm helps melt the butter faster—no microwave needed.
• I trust my nose as much as the skewer—when it smells just baked, it’s probably ready.

Storage & Serving

• Room Temp: Keeps up to 3 days in an airtight tin.
• Freezer: Slice, wrap in clingfilm, and store in a zip bag. Defrost at room temp in 30 minutes.
• Serve With: A cup of tea, or spread with a little butter (seriously—try it).

FAQs – Real Answers

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

Q: Does it have to be fresh orange juice?
A: Not at all. I always use carton juice—as long as it’s not from concentrate, you’re golden.

Q: Can I add nuts or mixed peel?
A: You can, but go easy. A small handful (about 50g) of chopped pecans worked well for me.

Q: Is this a Christmas cake?
A: Not really—it’s lighter and booze-free. But you could add spice to nudge it that way.

More Mary Berry Recipes to Try

• American Chocolate Wedding Cake
• Rich Fruit Cake
• Mincemeat Cake
• Boiled Fruit Cake