Mary Berry’s Apple and Apricot Cake Recipe

This recipe came about on a dreary Wednesday when I found myself with two forlorn apples, the last bits of an apricot bag, and no motivation to leave the house. I’d never tried Mary Berry’s Apple and Apricot Cake before, but it looked like a forgiving option—and honestly, I was just craving something warm, fruity, and with a bit of crunch. If that sounds good to you, Mary Berry’s Boozy Fruit Cake Recipe is another indulgent bake packed with dried fruit that might also hit the spot.

Once I figured it out, this quickly became one of my favorite “snack-meets-dessert” cakes. The tart apples paired with chewy apricots and the golden almonds on top? It’s one of those cakes that tastes like you spent way more time on it than you actually did. The same goes for Mary Berry’s Traditional Parkin Recipe, which improves the longer it sits and always feels like a proper treat.

Let me guide you through what works—and what to keep an eye on.

The Secret Behind This Bake

This cake has a few quietly brilliant tricks:

Melted butter instead of creamed gives it a dense, soft texture inside with a golden top.
Almond extract adds a subtle marzipan-like warmth without overwhelming the fruit.
Dried apricots hold their shape and remain chewy and sweet, unlike other fruits that can disappear.
Chunky apple slices keep the cake moist and prevent the apples from turning to mush.
While many fruit cakes can end up too wet or too dry, this one is perfectly balanced—provided you get the baking time right. Another example of perfect balance is Mary Berry’s Iced Gingerbread with Crystallized Ginger, where the sweetness, spice, and texture come together just right.

INGREDIENTS + WHY THEY MATTER

All-purpose flour (250g) – Provides structure. I tested with self-raising flour, but it rose unevenly—stick with plain and baking powder for better results.
Baking powder (1⅓ tbsp) – Yes, it’s a lot, but this amount helps lift the dense batter.
Salt (½ tsp) – Balances the sweetness, especially with all the fruit.
Sugar (225g) – I’ve tried it with 200g, and it works, though it’s slightly less golden.
Eggs (2, extra-large) – Bind and lift the batter. Medium eggs are fine, but reduce the sugar a bit if using them.
Almond extract (½ tsp) – Just the right amount for a lovely, subtle aroma. Too much, and it’ll overpower the fruit.
Melted butter (150g) – No need to cream it. It makes the cake rich and moist with minimal effort.
Cooking apples (325g) – Bramley or Granny Smith work best. Don’t slice them too thin, or they’ll disappear.
Dried apricots (115g) – Snip them with scissors. I once used chopped dried mango, but it didn’t give the same effect.
Sliced almonds (30g) – Provide a nice crunch and toast beautifully on top.

Making It Yours (Without Ruining It)

No almond extract? You can swap it for vanilla, but it will change the cake’s flavor profile.
Nut-free? Skip the sliced almonds—they’re optional, but you’ll miss the crunch.
Gluten-free? I tested with a 1:1 gluten-free blend (Doves Farm). The texture was a bit softer, but it still worked well.
Different fruit? Pear works in place of apple, but avoid juicy fruits like fresh plums, as they’ll make the cake too wet.

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

What Went Wrong	Why It Happens	How to Fix It
Cake was wet in the middle	Undercooked—oven temp off	Test with a skewer and bake for a full 1¼ hours if needed.
Fruit sank	Slices were too thin	Keep apple chunks thick and toss them in flour to prevent sinking.
Almonds burned	Top browned too quickly	Tent with foil after 40 minutes if necessary.

HOW TO MAKE MARY BERRY’S APPLE AND APRICOT CAKE

Prepare your tin: Grease and line an 8-inch round tin. Preheat your oven to 160°C (140°C fan).
Mix the batter: In a bowl, combine the flour, baking powder, salt, sugar, eggs, almond extract, and melted butter. Mix until smooth.
Add the fruit: Gently fold in the chopped apricots and chunky apple slices. Be careful not to overmix.
Assemble: Pour the batter into the prepared tin, level it out, and sprinkle the top with sliced almonds.
Bake: Bake for 1 to 1½ hours—mine took about 1 hour 20 minutes. The cake should be golden, firm to the touch, and pulling slightly from the sides.
Cool and serve: Let the cake cool in the tin for 10 minutes, then turn it out and peel off the paper. Serve warm for the best experience.