Every Mary Berry Cake Recipe in One Delicious Place – Inspired by Mary Berry.
I baked this one mid-November, planning to “feed” it with brandy through December and unveil it perfectly matured on Christmas Day. But—confession—I caved and sliced it after just four days. The smell alone was too much. Rich, boozy, festive… it practically begged me to cut in early. Truthfully, I used to dread making Christmas cakes: […]
Mary Berry’s Classic Christmas Fruit Cake Read More »
Pineapple Upside-Down Cake is one of those timeless classics that always brings back memories of cozy family gatherings and comforting flavors. The combination of juicy pineapple with a soft, buttery cake makes it an irresistible treat, and Mary Berry’s recipe is a foolproof way to achieve that perfect balance. The first time I made this
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You’d think that after baking hundreds of sponge cakes, I’d have Mary Berry’s all-in-one method down to a science. But the first time I tried it? Total disbelief. No creaming? Cold butter from the fridge? I was convinced it’d be a dense flop. Spoiler: I was spectacularly wrong. What I pulled from the oven was
Mary Berry’s Easy All-in-One Victoria Sponge Read More »
I used to think fruit cake was just for December—dense, boozy, and served with a side of politeness. But then I baked this: Mary Berry’s Cut and Come Again Cake—and it completely changed my view. It’s light. It’s tender. It’s packed with fruit, but never sticky. And it’s absolutely not just for Christmas. The almond
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Let’s be honest—this cake tested my patience. I’ve always admired the elegance of a Battenberg: that neat, pink-and-plain checkerboard tucked under a golden layer of marzipan. It’s the epitome of tea-time sophistication. When it comes to retro classics, Mary Berry’s Cherry Cake has that same nostalgic charm. But when I first tried making this Battenberg,
Recipe for Mary Berry’s Battenberg Cake Read More »
I was trying to impress my northern mother-in-law—the kind who grew up on proper Lancashire bakery Eccles cakes. “Don’t mess about with the filling,” she told me. Naturally, I did the opposite. I used store-bought puff pastry, stuffed them too full, and sealed them half-heartedly. The result? Currant blowouts and soggy bottoms. Once I finally
Recipe for Mary Berry’s Eccles Cakes Read More »
When I first tried making this cake, I wasn’t expecting much. I had a nearly expired tin of condensed milk and a stash of leftover raisins and cherries from Christmas—so I thought, why not? Turns out, quite a bit can go wrong if you don’t let the boiled fruit mixture cool before adding the eggs
Moist & Spiced Boiled Fruit Cake – A Mary Berry Favorite Read More »
Mary Berry’s Fruit Loaf Recipe If you’ve ever baked a fruit loaf that seemed perfect in theory but ended up sinking or soggy in reality, you’ll know the struggle. I had that moment with Mary Berry’s fruit loaf recipe, but with a bit of patience, I figured out how to get that beautiful, golden, light,
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