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, and moist result. It’s a bit of a foolproof treat when done right, with chewy apricots, sweet golden raisins, and bursts of maraschino cherry, all topped off with a gorgeous apricot glaze.
Why This Recipe Works
This loaf might look simple, but there’s a bit of finesse required. The key is in how you prep your fruit. Those maraschino cherries need to be dried well—trust me, you don’t want them sinking to the bottom. The balance of salted butter and muscovado sugar gives it that buttery, rich flavor, and the low-and-slow bake ensures a soft crumb while allowing the fruit to distribute evenly.
Ingredients & Why They Matter
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Maraschino Cherries (75g): These add vibrant pops of flavor, but don’t forget to rinse and dry them thoroughly to avoid sinking.
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Extra-Large Eggs (3): These contribute to the structure and richness of the loaf.
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Light Muscovado Sugar (115g): Adds moisture and a subtle caramel warmth.
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Dried Apricots (115g): Sweet and chewy. Make sure to chop them small to prevent clumping.
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Golden Raisins (150g): Lighter and sweeter than dark raisins, they add a fruity balance to the tangy cherries.
How to Make Mary Berry’s Fruit Loaf
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Preheat the Oven: Set your oven to 160°C (325°F). Grease and line a 9×5 inch loaf tin with parchment paper.
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Rinse and Dry Cherries: Thoroughly rinse your maraschino cherries and pat them dry with paper towels to prevent them from sinking into the batter.
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Mix the Ingredients: In a large bowl, combine eggs, flour, baking powder, salt, butter, sugar, and the chopped fruit. Beat everything together until smooth. Don’t overmix!
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Pour and Bake: Pour the batter into the prepared loaf tin, level the top, and bake for 1 hour 10 minutes. Test with a skewer; it should come out clean when the loaf is ready.
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Cool and Glaze: Once the loaf is done, cool it in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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Icing: For the icing, heat apricot jam and water together, then mix into sifted icing sugar until smooth. Drizzle the glaze over the cooled loaf and decorate with chopped dried apricots.
Tips From My Kitchen
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Soak Raisins: I soak my raisins in hot water for 5 minutes and pat them dry. It helps them stay juicy without affecting the texture of the batter.
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Fan Oven Adjustments: My fan oven runs a little hot, so I bake this at 150°C and check the loaf at 1 hour.
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Cutting Apricots: I use kitchen scissors to chop the apricots—it’s much less sticky than using a knife.
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Adjusting Icing: If the icing is too thick, add a teaspoon of warm water. If it’s too thin, add a little more icing sugar.
Storage and Serving Suggestions
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Room Temperature: Keeps fresh for 3-4 days when stored in an airtight tin.
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Fridge: Can be stored for up to a week, but bring it to room temperature before serving for the best flavor.
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Freezer: Slice the loaf, wrap in cling film, and store in a zip bag. It freezes well for up to 3 months and thaws beautifully.
FAQs
Q: Can I use glacé cherries instead of maraschino?
A: Yes, you can, but glacé cherries are sweeter and a bit stickier. Remember to rinse and dry them thoroughly.
Q: Why did my loaf crack on top?
A: It’s completely normal. The batter rises beneath the crust, which causes it to crack.
Q: Can I skip the icing?
A: Of course! If you prefer, you can glaze the top with warm apricot jam instead for a simpler finish.
Q: Is this loaf a traditional tea loaf?
A: This is a richer version thanks to the butter and eggs, so it’s more like a blend between a tea loaf and Madeira cake.
Try These Other Mary Berry Favorites
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Mary Berry’s Rich Fruit Cake
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Mary Berry’s Boiled Fruit Cake
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Mary Berry’s Glazed Fruit Tartlets
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Mary Berry’s Fruit Compote
