I made this cake on a whim one chilly November afternoon, thinking I’d save it for the holidays. Spoiler: it didn’t last the week.
What surprised me? How quickly it came together compared to a traditional fruitcake. No weeks of maturing, no complicated rituals—just a pan of syrupy fruit, a splash of brandy, and a rich, sticky crumb that tastes like it’s had time to age. I was concerned it might be too sweet (golden syrup and dried fruit?), but the brandy balances it out, adding a cozy warmth that sneaks up on you.
If you’re someone who’s always forgotten to make fruitcake, or just wants a quicker fix, this one delivers.
Why This One Works So Well
Traditional fruitcakes demand weeks of attention and patience. This one, however, is all about instant gratification. Here’s why it works:
- Simmering the fruit with butter, syrup, and milk plumps it up and adds moisture before baking.
- Golden syrup gives it a rich, caramel-like note you won’t get with just sugar.
- Feeding the cake with brandy or rum after baking gives it a touch of luxury without the wait.
For those who like their fruitcake made the old-fashioned way, Mary Berry’s Christmas Cake is the classic, slow-matured beauty. But if you’re in a rush, this cake is your go-to.
Ingredients + Why They Matter
- Salted Butter (150g): Adds richness and balances the sweetness of the syrup. Don’t swap it for oil—it’ll throw off the flavor.
- Golden Syrup (175g): Moistens the cake and provides a subtle, fudgy caramel flavor. I tried corn syrup once, but it lacked the depth.
- Milk (175ml): Softens the crumb and lightens the texture.
- Dried Fruit (470g total): Dates, raisins, currants, and golden raisins provide the cake’s fruit base. I chop dates finely to blend them into the mix.
- Candied Peel (55g): Adds a zesty, citrusy kick. Lemon peel is my favorite.
- Walnuts (115g): Nutty crunch. Pecans can be used as a substitute.
- All-Purpose Flour (225g): Gives the cake structure. Sift it—trust me, the fruit mix is sticky.
- Pumpkin Pie Spice (2 tsp): Adds warmth. Mixed spice or a cinnamon-nutmeg combo works too.
- Baking Soda (½ tsp): Reacts with the syrup and milk to give just enough lift.
- Eggs (2 extra-large): Bind everything together. Room temperature eggs make for smoother mixing.
- Brandy, Rum, or Sherry (4 tbsp+): For feeding. I prefer a mix of brandy and dark rum for the best flavor.
Making It Yours (Without Ruining It)
- Alcohol-free? Substitute strong black tea or orange juice for feeding.
- Nut-free? Omit walnuts and add more dried fruit or chopped dried apricots for contrast.
- Fruit swaps? Use dried cranberries, cherries, or chopped prunes. Just keep the total weight the same. If cherries are your thing, try Mary Berry’s Cherry Cake for another fruity favorite.
- Spice it up: Add ¼ tsp ground ginger or cloves for a deeper winter feel. Or, go all in with Mary Berry’s Ginger Cake for something spiced and nostalgic.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake was too wet | Didn’t cool the fruit mixture enough | Let the mixture cool for at least 10 minutes before adding eggs. |
| Top got too dark | Oven too hot or baked too high up | Bake on the middle rack and tent with foil if necessary. |
| Dense & underbaked | Tin too small | Use an 8-inch round tin and line it with double parchment paper. |
| Dry edges, soggy center | Uneven oven heat | Rotate the cake halfway through baking for even cooking. |
How to Make Mary Berry’s Boozy Fruit Cake
- Preheat your oven to 150°C (300°F) and grease and double-line an 8-inch round cake tin.
- In a saucepan, combine butter, syrup, milk, and dried fruit (dates, raisins, currants, peel, and walnuts). Heat gently until the butter melts, then simmer for 5 minutes, stirring occasionally. Let it cool for 10–15 minutes.
- Sift the flour, spice, and baking soda into a large bowl.
- Add the cooled fruit mixture and eggs to the bowl and mix until smooth and glossy.
- Pour the mixture into the prepared tin and level the top.
- Bake for 1½ to 1¾ hours. Tent with foil if it browns too fast.
- Once baked, cool the cake in the tin for 10 minutes. Then, remove it, poke holes with a skewer, and drizzle over 1–2 tablespoons of alcohol.
- Wrap the cooled cake in parchment and foil, then store in a cool, dark place. Continue feeding it with alcohol every few days, alternating top and bottom.
Tips From My Kitchen
- I usually make this cake two days before gifting it. It tastes better after a short rest. For a similar treat, Mary Berry’s Dundee Cake, studded with almonds, is perfect for wrapping up.
- To feed the cake, I dip a skewer in brandy to make the process cleaner and more precise.
- Double wrapping with parchment helps prevent the outside from drying if storing for longer than a week.
- For a festive twist, I once added 1 teaspoon of orange zest—it pairs beautifully with the brandy.
Storage & Serving
- Room temperature: Keeps for up to 4 weeks, wrapped tightly in parchment and foil.
- Freezer: Freeze the cake whole or sliced, double-wrapped. Thaw at room temperature.
- Serving: Slice thick and serve with tea, or a cheeky splash of sherry.
Frequently Asked Questions
- Can I make this without nuts?
Yes! Omit the walnuts or swap them for more dried fruit. No other changes needed. - Does it need to mature?
No! You can eat it the next day. Feeding it adds flavor over time, but it’s moist and ready right after baking. - Can I use a loaf tin instead?
Yes! Use a 2lb loaf tin and bake for about 1¾ to 2 hours. - What’s the best alcohol for feeding?
I love a mix of brandy and dark rum, but sherry works for a gentler finish. Use whatever you prefer to drink.
