Mary Berry Manor House Cake Recipe

I’ve made this cake more times than I care to admit — often on Sundays, when the house is quiet and the only sound is the low rumble of the kettle boiling. Mary Berry’s Manor House Cake isn’t flashy. It doesn’t try to impress you with drizzles or swirls or fancy icing. But oh, it’s got soul. You take one bite and suddenly you’re in your mum’s kitchen, or some sleepy little tearoom where time moves slower.

It’s buttery, it’s a bit crumbly, and the sultanas? Tiny pockets of sunshine. Add marmalade and orange zest, and it becomes something else entirely — slightly posh, but not snobby. I keep coming back to it because it just works. No fuss. Just good cake.

Ingredients

• 250g self-raising flour — gives it the rise, no faff.
• 150g butter or margarine — I use butter, always cold and cubed.
• 125g white caster sugar
• 2 large eggs, beaten with 1 tbsp of milk — makes the batter smooth and rich.
• 100g sultanas — or raisins, or whatever dried fruit is sulking in the back of the cupboard.
• 2 tbsp orange marmalade (optional) — but honestly, don’t skip it.
• Zest of 1 Seville orange (optional) — adds brightness.
• 2 tbsp Demerara sugar — for that crunchy top that crackles slightly under your teeth.

Instructions

1. Heat the oven to 180°C (160°C fan) or Gas Mark 4. Line an 8″ round tin with baking paper — bottom and sides. You’ll regret it if you don’t.
2. In a big bowl, rub the butter into the flour with your fingers until it looks like fine crumbs. It’s messy but oddly satisfying. Like making sandcastles.
3. Stir in the sugar. The dry mix should feel soft and sandy at this point.
4. Add the beaten eggs and milk, and mix just until it all comes together. It’ll look thick and slightly sticky — don’t overbeat it. This isn’t a workout.
5. Fold in the sultanas, marmalade, and orange zest if you’re using it. The batter will smell divine by now — citrusy, warm, comforting.
6. Scrape it into the tin, level the top with a spoon, and don’t worry if it’s not perfect. It sorts itself out in the oven.
7. Bake for 50–60 minutes, but keep an eye on it after 45. It should be a deep golden brown and spring back in the middle. A skewer should come out clean — unless you jab a sultana, in which case ignore the goo.
8. Sprinkle the Demerara sugar on top while the cake’s still warm. It melts just slightly and gives the loveliest crunch once cooled.
9. Let it cool in the tin for about 5 minutes, then turn it out onto a rack and leave it alone. Hard, I know.

Real Mistakes People Make

Why is my cake flat or stodgy?
Probably overmixed it. I’ve done it myself when distracted by the telly. Once the eggs go in, mix just enough to bring it together.

My fruit all sank — what gives?
Try dusting your sultanas in a little flour before adding them. Keeps them from diving to the bottom.

Why does it taste bland?
If you skipped the zest and marmalade, there’s your answer. They add depth, not just flavour.

My cake cracked on top. Bad sign?
Not at all. That’s part of the charm — a good bake always has personality.

Storing + Reheating Tips

Room temp: Keeps beautifully in a tin for 3–4 days.

Fridge: Wrap it in foil or a beeswax wrap. It’ll firm up a bit but still tastes great.

Freezer: Slice it, wrap it, freeze it. Defrost at room temp — I’ve done this loads.

Microwave: Zap for 20–30 seconds if you want it warm and soft. Add custard. Heaven.

Oven: Wrap in foil, warm at 150°C for 10 mins.

Serving Ideas

• Thick custard — served warm, for those “treat yourself” evenings.
• Vanilla ice cream — contrast of warm cake and cold scoop is magic.
• Whipped cream and tea — because sometimes, less is more.

FAQs

Can I make this gluten-free?
Yes, just use a good quality GF self-raising blend and maybe add a pinch of xanthan gum.

Can I leave out the marmalade?
Yes, but I wouldn’t. It gives that bitter-sweet depth that lifts the whole thing.

Can I use different dried fruit?
Definitely. Currants, raisins, even chopped dates — go mad.

Can I add nuts?
Yes, chopped walnuts or hazelnuts work beautifully.

Try More Recipes:

• Mary Berry Salted Caramel Cheesecake
• Mary Berry Blueberry Traybake
• Mary Berry Caramel Shortbread