Mary Berry’s Classic Rich Fruit Cake Recipe

This cake is one of those recipes where you bake it once, and it lasts forever. The first time I made it, I skipped the overnight fruit soak (huge mistake), used whatever dried fruit I had on hand, and baked it in a cheap tin that scorched the edges. The result? Dry, uneven, and more like trail mix than a Christmas cake. But once I followed the method properly—soaking the fruit in brandy overnight, using dark muscovado sugar, and letting the cake rest for a few weeks—it transformed into something entirely different. Dense, moist, and packed with deep flavor. The kind of cake that leaves people speechless after just one bite.

Let me guide you through the key steps that truly matter—and the ones you definitely shouldn’t skip.

Why This Cake Works So Well

This isn’t just a fruit-and-booze cake—it’s a perfectly balanced, make-ahead masterpiece.

• Overnight Brandy Soak: It plumps the fruit, allowing it to absorb all the flavors and meld seamlessly into the cake.

• Dark Sugar + Molasses: These add rich depth and a subtle smokiness. It’s not just sweet—it’s complex.

• Nutmeg, Citrus Zest, Pumpkin Pie Spice: These warm spices create a gentle flavor without overpowering the other ingredients.

• Keeps for Months: The longer it sits, the better it gets. Time is your friend with this one.
  This isn’t a quick sponge—it’s a cake that takes its time. But trust me, it’s worth the wait.

Ingredients & Why They Matter

• Maraschino Cherries (175g + 55g for topping): Sweet, chewy cherries that add texture. Be sure to rinse and dry them—too much syrup will make the cake sink.

• Currants, Raisins, Golden Raisins (800g total): The fruity foundation of the cake. Stick to the mix—each variety brings its own unique flavor.

• Dried Apricots (175g): Tart and sweet, they provide chewiness and balance the darker fruits.

• Candied Peel (75g): A little goes a long way. Chop finely so you don’t get large chunks in every bite.

• Brandy (4 tbsp + more for feeding): Essential for flavor and preservation. Don’t skimp on quality—use a good brand.

• All-Purpose Flour (400g): The sturdy base of the cake.

• Pumpkin Pie Spice + Nutmeg: These spices bring warmth without making the cake taste spicy.

• Salted Butter (400g): The salted butter enhances the sugar, adding depth to the flavor.

• Dark Muscovado Sugar (400g): Rich and treacly, it adds moisture and richness to the crumb.

• Eggs (5): For structure and binding.

• Almonds (65g chopped, 55g whole): They give the cake a bit of bite and a subtle toasty flavor.

• Molasses (1 tbsp): Adds just enough depth without overpowering.

• Zest of 1 Lemon + 1 Orange: Brightens up the cake with a fresh citrus zing.

Making It Yours (Without Ruining It)

• No Brandy? Substitute with dark rum, whiskey, or even strong tea if you’re avoiding alcohol.

• Nut-Free? Just leave out the almonds—no need for a substitute.

• Want More Spice? Add a touch of cinnamon or ground ginger, but be careful—not a spice cake!

• Fruity Twist? Swap some of the raisins for chopped dried figs or prunes for extra flavor.

Mistakes I’ve Made (And How to Avoid Them)

How to Make Mary Berry’s Rich Fruit Cake

Step 1: Soak the Fruit (Night Before)
In a large bowl, combine cherries, currants, raisins, apricots, candied peel, and brandy. Stir, cover, and leave to soak overnight.

Step 2: Prepare the Tin
Preheat your oven to 135°C (275°F). Grease and double-line a 9-inch round cake tin with parchment paper.

Step 3: Make the Batter
In a large bowl, beat together the flour, spices, butter, sugar, eggs, chopped almonds, molasses, and citrus zest until smooth and well combined.

Step 4: Fold in the Fruit
Gently fold the soaked fruit into the batter, mixing until just combined.

Step 5: Bake
Pour the batter into the prepared tin. Smooth the top and decorate with whole almonds and halved cherries. Cover loosely with parchment paper and bake for 4–4½ hours. The cake is done when a skewer comes out clean.

Step 6: Cool
Allow the cake to cool in the tin. Once it’s nearly cool, turn it out, remove the paper, and let it cool completely on a wire rack.

Tips from My Kitchen

• I feed my cake with a teaspoon of brandy every 10 days for a month—this deepens the flavor without making it too boozy.

• Always double-line the tin and wrap the outside in brown paper. This keeps the edges from burning.

• Don’t cut the cake until at least a week after baking. The wait makes a difference in the flavor.

• For long-term storage, wrap the cake in parchment and foil and store in a tin (not clingfilm). It needs air to mature properly.

Storage & Serving

Before Serving (Maturing):

• Pierce the cake with a skewer and drizzle with brandy.

• Wrap in parchment and foil.

• Store in a tin for up to 3 months, feeding with brandy every 2–3 weeks.

After Cutting (Leftovers):

• Room Temp: Wrap well. Keeps for up to 1 week.

• Fridge: Lasts up to 3 months.

• Freezer: Wrap slices in foil. Freeze for up to 6 months. Thaw at room temperature.

Frequently Asked Questions

Q: Do I have to soak the fruit overnight?
A: Yes. Soaking the fruit helps it become moist and tender. Even a few hours of soaking helps, but overnight is best.

Q: Can I ice this cake?
A: Yes! After it has matured, you can cover it with marzipan and royal icing for a festive touch.

Q: Can I use a different alcohol?
A: Absolutely! Rum, whiskey, or orange liqueur work well—just use a dark, full-bodied spirit.

Q: How do I know when it’s done?
A: Insert a skewer into the center. It should come out clean, and the cake should feel firm yet springy.

Q: What’s the best time to bake this before Christmas?
A: Aim for late October to mid-November, giving the cake plenty of time to mature.

Try More Recipes:

• Mary Berry Chocolate Birthday Cake

• Mary Berry Chocolate Perfection Cake

• Marbled Chocolate Ring Cake (Inspired by Mary Berry)

Rich Fruit Cake Recipe

Ingredients
For the Cake:

• 175g maraschino cherries, quartered
• 350g currants
• 225g golden raisins
• 225g raisins
• 175g dried apricots, chopped
• 75g candied orange or lemon peel
• 4 tbsp brandy (plus extra for feeding)
• 400g all-purpose flour
• ½ tsp nutmeg
• ½ tsp pumpkin pie spice
• 400g salted butter, softened
• 400g dark muscovado sugar
• 5 extra-large eggs
• 65g chopped almonds
• 1 tbsp molasses
• 1 tbsp molasses (repeat ingredient—could be a typo)

For Decorating:

• 55g whole almonds
• 55g maraschino cherries, halved

Directions

1. Soak the dried fruit in brandy overnight.
2. Preheat the oven to 135°C (275°F). Grease and double-line a 9-inch round cake tin.
3. In a large bowl, beat together the flour, spices, butter, sugar, eggs, molasses, and chopped almonds until smooth.
4. Gently fold in the soaked fruit.
5. Pour the batter into the prepared tin. Decorate with whole almonds and halved cherries. Cover loosely with parchment paper.
6. Bake for 4–4½ hours, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin, then transfer it to a wire rack to cool completely.

Notes

• Let the cake rest for at least 1 week before slicing.
• If storing for longer, feed the cake with brandy every few weeks.
• This cake is perfect for icing or can be left rustic for a traditional look.