There’s just something about a fruit cake that feels like home. Not the rock-hard kind people politely chew through at weddings — no, this one’s soft, moist, and full of good old-fashioned charm.
Mary Berry’s Easy Fruit Cake is the sort of bake you pull together on a quiet afternoon, and by evening, your kitchen smells like someone’s about to pop round for tea (even if they’re not).
What I love most is that it’s no-frills. You don’t need weeks of soaking or a cupboard full of spices. Just dried fruit, a bit of juice, a generous stir, and you’re off. It’s the kind of recipe you’ll make more than once — not because it’s trendy, but because it simply works.
Why You’ll Love It
- You can make it in one bowl (well, two — but you get the point)
- The fruit stays juicy without any faffing with brandy
- Lovely with tea, even better with a bit of cheddar (yes, really)
- It slices cleanly — if you let it cool
- Keeps for days and somehow gets better
Ingredients
- 600g dried fruit — mixed is best (think raisins, dates, sultanas)
- Zest of 1 orange — freshens everything up
- 160ml apple juice — plumps the fruit without alcohol
- 210g plain flour
- 190g brown sugar — light or dark, both work
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp baking powder
- ¼ tsp salt
- 230g unsalted butter, melted (but not piping hot)
- 2 tsp vanilla extract
- 3 large eggs
How to Make Mary Berry Easy Fruit Cake
1. Start with the fruit:
In a mixing bowl, add the dried fruit, orange zest, and apple juice. Microwave for a minute, stir, then again for another minute. Cover it and leave it for about an hour — the fruit soaks up the juice and turns lovely and soft.
2. Prep the oven and tin:
Heat your oven to 150°C fan (170°C normal) — about 340°F. Line an 8-inch round cake tin with parchment paper on the bottom and sides.
3. Dry mix:
In another large bowl, whisk together the flour, brown sugar, spices, baking powder, and salt. No need to be overly precise — just mix it till it looks even.
4. Melt the butter:
Microwave the butter in 20-second bursts. Let it cool a touch so it doesn’t scramble the eggs.
5. Mix it up:
Pour the butter into the dry mix along with the vanilla and eggs. Stir gently — a wooden spoon does the job. Don’t beat the life out of it.
6. Add the fruit:
Tip in the soaked fruit (plus any leftover juice). Fold gently till everything is combined and there are no dry patches.
7. Into the tin:
Scoop the batter into your prepared tin and level the top. Bake for 1 hour, then cover with foil and bake for another 30 minutes.
8. Check and cool:
Skewer in the middle? It should come out clean. If not, give it 10 more mins. Let it sit in the tin for a bit, then cool completely on a wire rack. Cutting it early is tempting but… don’t.
Common Mistakes and How to Dodge Them
Fruit sunk to the bottom?
That happens when you skip tossing the fruit in a spoonful of flour. It helps them stay afloat.
Cake too dry?
Could be overbaked — foil helps, and so does checking it 10 mins before the timer.
Slices fell apart?
Yeah, that was me once. Cake needs to be completely cool — I know, it smells amazing, but patience wins.
Tough texture?
You might’ve overmixed the batter. Just combine until smooth — no need for a workout.
Storage and Reheating
Fridge:
Not necessary. Just wrap it in baking paper and keep in a tin or airtight container. Good for 3–4 days.
Freezer:
Yes, it freezes beautifully. Wrap individual slices in foil, then pop them into a freezer bag. Lasts up to 1 month.
Reheating:
- Microwave: About 20 seconds per slice
- Oven: 10–15 minutes at 175°C, wrapped in foil
- Steamer: A gentle 5–8 minute steam brings it back to life if it’s a bit dry
Frequently Asked Questions
Q: Can I use orange juice instead of apple?
Sure can. It’s a bit sharper, but works just fine.
Q: Can I add nuts or peel?
Yep — chopped walnuts or mixed peel are lovely. Just don’t go overboard or it’ll be dense.
Q: Can I make it gluten-free?
Use a 1:1 GF flour blend with xanthan gum. The texture is slightly softer but still tasty.
Q: Can I double the recipe?
Yes, just use a larger tin and extend the bake time. Check with a skewer to be sure.
Nutrition Facts (Per Slice – Based on 10 Servings)
- Calories: 372 kcal
- Fat: 14.7g
- Carbs: 59.4g
- Sugar: 39.6g
- Protein: 4.2g
- Sodium: 67.8mg
Try More Mary Berry Recipes:
- Mary Berry Apple And Cinnamon Cake
- Mary Berry Condensed Milk Ice Cream
- Mary Berry Apple And Rhubarb Crumble
Mary Berry Easy Fruit Cake
Description
Mary Berry’s Easy Fruit Cake is a soft, buttery classic filled with plump dried fruit, gentle spice, and a touch of citrus. No alcohol, no faff — just proper British comfort in every slice.
Ingredients
Instructions
- Mix dried fruit, zest, and juice in a bowl. Microwave twice for 1 minute. Cover and soak for 1 hour.
- Preheat oven to 150°C fan / 170°C regular. Line and grease an 8-inch round tin.
- In a bowl, whisk together flour, sugar, spices, baking powder, and salt.
- Melt butter gently and let it cool slightly.
- Add butter, vanilla, and eggs to the dry ingredients. Stir to combine.
- Fold in soaked fruit and any remaining liquid.
- Spoon batter into the tin, smooth the top.
- Bake for 1 hour, then cover with foil and bake 30 more minutes.
- Test with a skewer. Cool in tin 10 minutes, then fully on a wire rack.
Notes
- Toss fruit in flour if you’re worried about sinking
- Don’t overmix — stir just until blended
- Cake often tastes better the next day
- Try adding a pinch of cloves or allspice for a festive spin