I’ll admit it—I used to quietly push fruit cake to the side at Christmas, right next to those sad, untouched tangerines. It just never won me over. But last November, while the rain battered the windows and I was itching to bake something cosy, I gave Mary Berry’s fruit cake a go. Everything changed.
The first time? A bit of a flop—I underbaked it. The top looked perfect, but the middle collapsed like a tired soufflé. Still, the flavour was unreal: buttery, bright with orange zest, and gently spiced. So I tried again. And again. Tweaked the tin, dried the cherries properly, adjusted the bake time—and finally got it just right.
If stodgy, brick-like fruit cakes have put you off before, this one might just redeem the whole category.
Why This Recipe Works So Well
Most fruit cakes are heavy—more doorstop than dessert. But this one has a few tricks that make it lighter and more flavorful:
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Orange zest lifts the richness and balances the sweetness with citrusy brightness.
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A touch of ground ginger adds warmth without overpowering.
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All-in-one mixing might sound risky, but it actually keeps the texture soft—so long as you don’t overmix.
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And surprisingly, no soaking the fruit. I thought it would be dry, but it turned out beautifully moist.
Ingredients & Why They Matter
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Butter (225g): Richness and structure. Margarine? Tried it once. Wouldn’t recommend.
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Superfine sugar (225g): Creams smoothly. Regular sugar works, just gives a grainier crumb.
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Zest of 1 orange: Absolutely essential. Without it, the cake falls flat.
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Eggs (4 large): Binds the batter. If using medium eggs, go for 4½ (tricky, but makes a difference).
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Ground ginger (1 tsp): Adds gentle spice without stealing the show.
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Self-raising flour (225g): Keeps things light. If using plain flour, add 2 tsp baking powder.
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Mixed dried fruit (350g): I use raisins, sultanas, and currants. Avoid mixes with citrus peel—they dominate.
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Glacé cherries (50g): Rinse and dry well, or they’ll sink and clump.
Tweaks That Actually Work
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Egg-free? Flax eggs do the job—denser texture, but still tasty.
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Gluten-free? Try a 1:1 GF self-raising flour. Doves Farm worked for me.
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No cherries? Swap for dried apricots or pineapple (same weight).
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Want more spice? A pinch of mixed spice or nutmeg gives festive flair.
What Can Go Wrong (And How to Avoid It)
| Problem | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank in the middle | Underbaked centre | Use a skewer and press top gently |
| Cherries sank | Too wet / not floured | Rinse, dry, and toss in flour first |
| Dry texture | Overbaked or overmixed | Bake low and slow, mix just enough |
How to Make Mary Berry’s Fruit Cake
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Preheat your oven to 160°C (320°F) / Fan 140°C (270°F). Line a deep 20cm (8-inch) round tin with parchment paper—bottom and sides.
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In a large bowl, add butter, sugar, orange zest, eggs, ginger, and flour—all in at once. Beat with an electric mixer until smooth and pale. Stop as soon as it’s combined.
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Fold in the dried fruit and cherries (tossed in a bit of flour beforehand to stop sinking).
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Spoon into your tin, smooth the top, and bake for 2 to 2½ hours. Start checking around 2hr 15min. It should be firm on top and a skewer should come out clean.
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Cool in the tin for at least an hour before turning out. Peel off the paper and store in an airtight tin
Kitchen Tips from Experience
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Flour the cherries: Lightly toss them in flour before folding into the batter—this helps keep them from sinking.
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Oven runs hot? Tent the top with foil after 90 minutes to prevent over-browning.
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Metal tins win: I stick with an old deep metal cake tin—it bakes far more evenly than silicone.
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Line the sides: Don’t skip this step. The cake needs gentle, even heat—not hard crusty edges.
Storage & Serving
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Stays fresh in an airtight tin for up to 1 week.
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Freezes perfectly—wrap in cling film, then foil. Good for up to 3 months.
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To thaw: Leave overnight in the fridge, then bring to room temperature before serving.
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Serving tip: Delicious with a hot cup of tea. Or—trust me—try a slice with mature cheddar. Game changer.
FAQs – Real Questions, Real Answers
Q: Can I soak the fruit first?
A: You can, but you really don’t need to. The cake is already moist. If you want to soak, go light—try a splash of orange juice or brandy.
Q: Why do my cherries always sink?
A: Common issue! Rinse off any syrup, dry them well, and toss in a little flour before adding to the batter. Works like a charm.
Q: Can I bake this in a loaf tin?
A: Definitely. A 2lb loaf tin is perfect—just start checking for doneness around the 2-hour mark.
Q: Is it very sweet?
A: Not overly. The orange zest balances it beautifully. If your dried fruit mix is extra sugary, feel free to reduce the sugar by about 25g.
Q: Can I decorate it like a traditional Christmas cake?
A: You could—but this one’s meant to be simple and fuss-free. No icing or marzipan needed. Just slice and enjoy!
