Mary Berry’s Mary Berry’s Simple Fruit Cake Recipe

The first time I baked this cake, I almost lost my mind. Two hours in, I peeked into the oven and saw the top turning dark way too quickly. In a panic, I opened the oven door, fumbled with some foil, and slammed it shut, muttering some words I’d rather not repeat.

But despite the chaos, the cake came out beautifully—moist, deeply flavoured, and with a texture that gets better with time. It’s now my go-to fruit cake. No rushed moments, no sunken middles, and no dry bits. Just a rich, luxurious loaf that can be soaked, stored, decorated, or eaten just as it is. Let me show you how to make it right—foil mishaps and all.

What Makes This Recipe Special

This isn’t your typical dry, bland fruit cake. It’s rich, tender, and full of flavour thanks to:

• A long soak in sherry and orange zest—don’t skip this step.
• A mix of fruits, including cranberries and apricots, to add brightness and texture.
• A treacle-infused batter that gives depth without being overly sweet.
• A slow bake that creates a perfectly even crumb.

And it keeps remarkably well. If you feed it weekly with a little more sherry, it improves over time—by week five, it’s even better than day one.

Ingredients + Why They Matter

• Glacé cherries, raisins, currants, sultanas, cranberries, apricots (1.4kg total): A mix of fruits provides a great balance—some juicy, some tart, and some chewy.
• Sherry (150ml + extra): Adds richness and helps preserve the cake. You can also use brandy, and it’ll work wonderfully.
• Orange zest (from 2 oranges): Brings brightness to the dense fruit and complements the sherry.
• Butter (250g): Room temperature butter ensures proper creaming and provides moisture and structure to the cake.
• Light muscovado sugar (250g): Soft, deep flavour without being too sweet. White sugar wouldn’t taste the same here.
• Eggs (4 large): Bind the batter and contribute to the cake’s richness.
• Black treacle (1 tbsp): Adds colour, flavour, and slight stickiness—don’t skip this.
• Self-raising and plain flour: A combination of both gives the cake a tender yet grounded texture.
• Mixed spice (1½ tsp): A warm, aromatic spice mix—use fresh for the best flavour.
• Chopped almonds + Brazil nuts (50g each): Adds crunch and richness. You can toast them for extra nuttiness.

Making It Yours (Without Ruining It)

• No sherry? I’ve tested this with brandy and orange juice, both of which work well. Brandy adds more of a boozy punch, while orange juice keeps it kid-friendly.
• Don’t like glacé cherries? Try dried figs or prunes, chopped small. Just make sure to keep the total fruit weight the same.
• Nut-free? Skip the nuts and add chopped dates or soaked raisins for added texture.
• Mini cakes? Divide the mixture into small tins or muffin cases and bake for 25–30 minutes. These make lovely gifts.

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

How to Make Mary Berry’s Easy Fruit Cake

1. Soak the fruit:
   Mix all the dried fruit, orange zest, and sherry in a large airtight container. Stir well, cover, and let it sit for 3 days, stirring once a day to help the flavours absorb.
2. Prepare the tin and oven:
   Grease a 20cm round loose-bottomed cake tin and line it with a double layer of baking parchment. Preheat the oven to 140°C (fan 120°C) / 275°F / Gas 1.
3. Mix the batter:
   Beat together the butter, sugar, eggs, and treacle in a large bowl. Don’t worry if it curdles—it will come together once you add the flour. Stir in both the self-raising and plain flour, along with the mixed spice, until just combined.
4. Add the extras:
   Gently fold in the soaked fruit and chopped nuts. Spoon the mixture into the tin and level the top.
5. Bake it low and slow:
   Bake for 4 to 4½ hours. After 2 hours, check the cake. If it’s browning too quickly, loosely cover the top with foil. The cake is done when a skewer comes out clean.
6. Cool and feed:
   Let the cake cool completely in the tin. Then, using a skewer, poke holes in the top and drizzle over 2 tablespoons of sherry.
7. Wrap and store:
   Leave the parchment on the cake, then wrap it in another layer of parchment and foil. Store in a cool, dark place. Feed the cake weekly with 1–2 tablespoons of sherry.

Tips From My Kitchen

• I always weigh my fruit before soaking—too much and the cake becomes soggy.
• I wrap my cake in baking parchment first, then foil—never plastic. The cake needs to breathe.
• I make sure to mark my calendar for weekly feeding. A splash of sherry every Sunday makes it feel like a ritual.
• This is the one cake I make while sitting down. It’s more relaxing, and it reduces the chances of overmixing the batter.

Storage + Serving

• Room temperature: The cake lasts for 3 months when wrapped in parchment and foil.
• Freezer: Freeze the cake (wrapped tightly) for up to 6 months. Let it defrost at room temperature.
• To serve: This cake is delicious on its own, or you can top it with marzipan and fondant for a festive touch. Slice thinly, as it’s rich.

Frequently Asked Questions

• Q: Do I really need to soak the fruit for 3 days?
  Yes! The soaking process really helps with the flavour and texture. One day isn’t enough for the sherry to fully infuse the fruit.
• Q: Can I make this without alcohol?
  Yes, you can replace the sherry with orange juice. The cake will still be moist and tasty.
• Q: Can I decorate this like a Christmas cake?
  Absolutely! Once cooled and fed, cover the cake with a thin layer of apricot jam, marzipan, and royal icing.
• Q: Why do I need two types of flour?
  The combination of self-raising and plain flour creates a more balanced rise. Using only self-raising flour can make the cake too crumbly.
• Q: What’s the best time to bake this for Christmas?
  Ideally, bake it 2–3 months ahead of time to allow for plenty of feeding and flavour maturation. But even 3 weeks ahead will still work wonderfully.

Try More Recipes:

• Mary Berry Christmas Fruit Cake
• Mary Berry Shirl’s Fruit Cake
• Mary Berry Lemon and Passion Fruit Cake
• Passion Fruit and Orange Cheesecake
• Mary Berry Easy Fruit Cake Recipe