Mary Berry Fruit Cake Loaf

I remember the first time I had a fruit cake loaf that didn’t taste like bricks and regret. It was my nan’s, but she swore the recipe was “pinched off telly from that Mary Berry woman.” She had scribbled it on the back of a gas bill and folded it into the old cookbook that never closed properly.

The thing is, it wasn’t dry. It wasn’t cloyingly sweet. It was rich, bright with cherries, soft as a hug. We sliced it warm, straight from the tin, steam curling into the chilly kitchen air. Butter melted faster than you could spread it. That memory stuck — and so did the loaf.

This version’s stayed close to hers. Glacé cherries, plump raisins, a mix of candied peel — and here’s the magic — cream cheese in the batter. It makes all the difference.

Ingredients List

• 1 cup glacé cherries, quartered
  → Gives that nostalgic candy-sweet bite and a burst of colour. I use half red, half green for that classic Christmas look.
• 3/4 cup raisins
  → Use golden if you want it lighter in flavour, but any kind works.
• 3/4 cup mixed glacé fruit or peel
  → A touch old-fashioned, but that’s the point. Adds brightness and chew.
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1 block (250g) cream cheese
  → Makes the crumb rich, not heavy. Don’t skip it.
• 1/3 cup butter, softened
  → Just enough to carry the flavours.
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
  → If you like a whisper of Bakewell, this is your friend.

How To Make It

1. Quarter your cherries and combine them in a bowl with the raisins and peel.
   I always do this first, or I forget and have to dig through batter later.
2. Preheat the oven to 325°F (160°C).
   Line a 9×5 loaf tin with parchment and give it a good greasing. No one likes stuck cake.
3. Take your flour, set aside 2 tablespoons for the fruit, and mix the rest with baking powder and salt.
   Don’t overthink it — just whisk with a fork if that’s what you’ve got.
4. Cream the butter, sugar, and cream cheese until it’s light and whipped.
   This bit takes a few minutes. Put on the radio and don’t rush it.
5. Add the eggs, one at a time, beating in between.
   If it looks a bit curdled, don’t panic. It sorts itself out.
6. Stir in the vanilla and almond extracts.
   I usually sniff the bottle and hesitate on the almond — sometimes I use it, sometimes I don’t.
7. Fold in the flour mixture, gently.
   You want it mostly combined, with a few streaks of flour still peeking through.
8. Toss the fruit with the reserved flour, then fold into the batter.
   This keeps it from sinking like a stone to the bottom.
9. Pour into your loaf tin, smoothing the top.
   It’ll be thick, but that’s what gives the loaf its sturdy body.
10. Bake for 1 hour 20 minutes, checking with a skewer or toothpick.
    Mine often takes closer to 1 hour 30 depending on the mood of my oven.
11. Cool in the tin for 10 minutes, then turn onto a wire rack.
    Don’t slice while hot, tempting as it is.
12. Wrap and store airtight.
    Best the next day, honestly. Flavours settle, crumb softens — it’s worth the wait.

Common Mistakes

Why is my fruit cake loaf dry?
Usually from overbaking. Start checking around the 1h 15m mark. Also, cold butter and cream cheese can mess with the texture.

Why did my fruit sink?
You forgot to coat it in flour. I still do this when I rush. Tastes fine but looks a bit… sad.

Why did the top crack?
That’s normal with loaf cakes. If it really splits, your oven might be too hot.

Why does the batter look curdled?
Happens when adding eggs to cold cream cheese. Just carry on — flour will smooth it out.

Storage and Reheating Tips

• Room Temp:
  Keeps beautifully for up to 5 days in an airtight tin. Flavour actually improves.
• Fridge:
  Not needed unless your kitchen’s roasting. Can dry it out if left too long.
• Freezer:
  Wrap tightly in cling film, then foil. Freeze for up to 3 months. Defrost overnight.
• To Reheat:
  • Microwave: 20 seconds wrapped in damp paper towel.
  • Oven: Low and slow at 300°F for 10–15 mins, wrapped in foil.
  • Steamer: Weird but brilliant — pop a slice in a steamer basket for 5–7 mins. Moisture dream.

What To Serve With It

• Clotted cream or whipped butter — especially if serving slightly warm. That melt is magic.
• A mug of builder’s tea or black coffee — the bitterness balances the sweetness.
• A cheeky nip of brandy — if you’re serving this during the holidays, why not?

FAQs

Can I use dried fruit instead of glacé?
Yes, absolutely. Soak them in warm tea or juice first to plump them up.

Do I need to soak the fruit?
Optional — but a 20-minute soak in Earl Grey or rum adds loads of flavour.

Can I use a different tin?
Yes, but adjust the bake time. Smaller tins = shorter baking. Round tins = check early.

Is cream cheese really necessary?
If you want that moist, almost velvety texture, yes. Sour cream or Greek yogurt can work in a pinch, but you’ll miss the magic.

Try More Recipes:

• Mary Berry Sponge Fruit Flan
• Mary Berry Pear Cake
• Mary Berry Golden Syrup Cake