The first time I made Mary Berry’s Pound Cake, I got too confident and rushed it. I tossed all the ingredients in a bowl, mixed like crazy, and forgot to line the tin properly. The result? The fruit sank to the bottom, the edges overbaked, and the center was raw. But despite the failure, the aroma in the kitchen was intoxicating—like a warm bakery at Christmas, full of rich butter, warm spices, and a hint of brandy.
Determined to get it right, I tried again, and again. After a few tweaks, I found the perfect rhythm: flour the fruit, bake it slowly, and don’t skimp on the brandy. Now, this cake is my go-to for indulgent yet familiar flavors—like a luxurious mix between a fruitcake and a sponge cake. If you’re a fan of fruit-filled cakes, try Mary Berry’s Dundee Cake for a similar, nutty take on this traditional charm.
Why This Pound Cake Works So Well
Two key ingredients make this cake irresistible:
- Muscovado Sugar: It brings a deep, almost toffee-like sweetness, balancing the fruit without overwhelming the flavor.
- Brandy + Spice: The addition of brandy and pumpkin pie spice turns this cake from a simple treat to a cozy, grown-up indulgence. It’s rich without being heavy.
While most pound cakes are simple, this one adds festive complexity without diving too far into fruitcake territory. The result is a moist, slightly boozy cake with just the right amount of spice and sweetness.
Ingredients & Why They Matter
- Maraschino Cherries (115g): Their sweetness and bright color shine through. Rinse and dry them properly to keep them from bleeding into the batter. This trick is also used in Mary Berry’s Cherry Cake.
- Salted Butter (225g): Adds richness and balances the sweetness. Make sure the butter is at room temperature for smooth mixing.
- Light Muscovado Sugar (225g): A rich, caramel-like sugar that makes the cake moist and flavorful. I tried using caster sugar once, but it made the cake flavor flat.
- Extra-large Eggs (4): These bind the ingredients and add structure to the cake. Room temperature eggs mix more evenly.
- All-purpose Flour (225g): Provides the necessary structure. I tested using self-raising flour once, but the texture was off, so stick with plain flour.
- Baking Powder (2½ tsp): Needed for a little extra lift in the dense batter.
- Salt (½ tsp): Enhances the cake’s richness. Don’t skip it, or the flavor might turn out flat.
- Raisins & Golden Raisins (225g each): The chewy fruit base. I soak them in brandy when I have time—it makes them extra plump and flavorful.
- Pumpkin Pie Spice (1 tsp): A warm, cozy blend of spices. If you don’t have pumpkin spice, you can use mixed spice or a blend of cinnamon and nutmeg.
- Brandy (1 tbsp): Adds depth and subtle warmth. If you’re feeling extra festive, try Mary Berry’s Boiled Fruit Cake for even more brandy and rich flavors.
Making It Yours (Without Ruining It)
- Alcohol-Free: Skip the brandy and use orange juice for a bright flavor without the booze.
- Spice Substitutes: You can use mixed spice or a blend of cinnamon and nutmeg in place of pumpkin pie spice.
- Fruit Variations: Swap out some raisins for dried cranberries or chopped apricots, but make sure to keep the total weight the same.
- Glaze: For extra shine and flavor, brush the cooled cake with apricot jam or more brandy.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Fruit sank | Didn’t flour the fruit | Toss the fruit in a spoonful of flour before mixing it in. |
| Top burned, middle raw | Oven too hot or tin too small | Bake at a low temperature, use an 8-inch tin, and line it well. |
| Dry crumb | Overmixed the batter | Mix only until combined—don’t overwork the batter. |
| Cake stuck in the tin | Didn’t grease and line the tin properly | Grease well and line the bottom with parchment. |
How to Make Mary Berry’s Pound Cake
- Preheat the Oven:
Heat your oven to 150°C (300°F) and grease and line an 8-inch round cake tin with parchment paper. - Prepare the Cherries:
Rinse and dry the maraschino cherries. Toss them in a little flour to keep them from sinking during baking. - Mix the Batter:
In a large bowl, beat together butter, sugar, eggs, flour, baking powder, salt, spice, and brandy until just combined. - Add the Fruit:
Gently fold in the raisins, golden raisins, and cherries, ensuring they’re evenly distributed. - Bake:
Pour the batter into the prepared tin and level the top. Bake for 2 to 2¼ hours, checking at the 1-hour mark. If it’s browning too quickly, cover the top with parchment paper or foil. - Test for Doneness:
A skewer should come out clean, and the top should feel firm to the touch when done. - Cool:
Let the cake rest in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
Tips from My Kitchen
- I always soak the raisins in warm brandy for about 10 minutes and then drain them. This makes them plump and flavor-packed.
- At the 1-hour mark, I keep a sheet of foil ready to cover the top if it’s browning too fast.
- For clean slices, chill the cake and slice with a serrated knife—it cuts more neatly when cool.
Storage & Serving
- Room Temperature: Store in an airtight tin for up to 1 week. The flavor deepens after a day or two.
- Freezer: Wrap the cake in clingfilm and foil, then freeze for up to 3 months. Thaw overnight at room temperature.
- Serving: Enjoy with a cup of tea, or lightly toast a slice and spread it with salted butter.
Frequently Asked Questions
- Q: Can I use glace cherries instead of maraschino cherries?
A: Yes! Just rinse, dry, and flour them as you would maraschino cherries. - Q: Why is my cake dry?
A: It’s likely overbaked or overmixed. Stick to the lower end of the baking time and mix gently. - Q: Can I halve the recipe?
A: Yes, but reduce the baking time to about 1¼ hours and use a 6-inch round tin. - Q: Is this the same as fruitcake?
A: Not quite. This is lighter, less boozy, and more buttery than a traditional fruitcake. It’s an everyday luxury rather than a heavy Christmas fruitcake.
