You know those cakes that don’t look like much… but then you taste them and go quiet for a second? This is one of those. The kind of cake that somehow tastes like an afternoon in your nan’s kitchen, even if your nan only made toast. It’s sweet, but not sharp. Dense, but not heavy. A proper hug-in-slice form.
I first baked it when I was feeling a bit wobbly — end-of-winter sort of day, grey outside, wanted something comforting but not too rich. The smell alone made things better. All that butter, fruit, lemon, almond. It filled the flat like something old and kind.
And let’s be honest — Mary Berry never lets you down. She just knows what she’s doing.
Why You’ll Love It
- Keeps like a dream. Honestly better the next day, once everything settles in.
- Perfect for tea or sneaky breakfast. I won’t judge.
- Fruity but not sickly. You get cherry, apricot, lemon, all mellow.
- Easy to freeze. Slice it up, clingfilm, done.
- Old-school British comfort. It’s not trendy — and that’s the point.
- It smells like warm memories. Not kidding.
Ingredients
- 350g glacé cherries (red or natural)
- 225g canned pineapple in juice
- 350g dried apricots
- 100g blanched almonds
- Zest of 2 lemons
- 350g sultanas
- 250g self-raising flour
- 250g caster sugar
- 250g butter, softened
- 75g ground almonds
- 5 large eggs
Optional toppings:
- A handful of glacé cherries, blanched almonds, and bits of glacé pineapple
- 100g icing sugar + splash of water (for glaze)
How to Make It
First things first: prep your tin + oven
Line and grease a 9-inch round cake tin — deep one, not shallow. Oven goes on at 140°C (or 160°C fan). Low and slow is the move here.
Deal with the fruit
Quarter your glacé cherries, rinse off the syrup, and pat dry with kitchen paper. Same with the pineapple — drain it, give it a squeeze, chop it chunky. Apricots? Just slice ‘em up. Don’t fuss.
Everyone in the bowl
In a big bowl, mix the sultanas, lemon zest, dried fruit, and almonds. It’s a colourful mess. Looks a bit like trail mix. Smells amazing.
Make your batter
In another bowl — go big again — add flour, butter, sugar, eggs, and ground almonds. Beat it until smooth and pale. Like… a minute or so. Don’t overthink it.
Bring it together
Fold your fruit into the batter. Gently now — you don’t want to bash it all to mush. It’ll be thick, like scooping concrete made of joy.
Into the tin, add toppings if you like
Scoop the batter into the tin, smooth the top a bit. Add cherries or almonds on top if you’re feeling decorative. Or not. Totally optional.
Bake and don’t panic
Stick it in the oven. It’ll need 2 hours and 15 mins. Check it after 1 hour — if it’s looking dark, loosely throw foil on top. You want it golden, not burnt.
Cool it down + glaze if you’re bothered
Let it sit in the tin for 30 mins (don’t rush this part). Then take it out, peel off the paper, and cool on a wire rack. Drizzle with icing glaze if you fancy — just icing sugar and a splash of water mixed up.
Common Mistakes and How to Dodge Them
My cake sunk. What did I do wrong?
Could be the fruit was too wet or the oven door got opened too soon. Let it bake in peace.
The top’s burnt but the middle’s raw.
Classic. Tent with foil next time after the first hour.
Fruit all sank to the bottom.
Try tossing your fruit in a little flour before folding it in. Helps it float. Sort of.
Why’s it dry?
Probably overbaked. Or you skimped on butter. It’s okay. We’ve all done it.
Storage and Reheating
- Room Temp: Keeps 4–5 days in an airtight tin.
- Fridge: Optional, but keeps well chilled too.
- Freezer: Wrap slices in clingfilm + foil. Freeze for 2–3 months.
- Microwave: 15 seconds is plenty.
- Oven: Warm slices in foil at 150°C for 10 mins.
Frequently Asked Questions
Can I skip the glaze?
Totally. It’s just a bonus. The cake holds its own.
Can I use fresh pineapple instead of canned?
You can, but it’s juicier — so dry it really well.
How do I make it gluten-free?
Use a gluten-free self-raising flour blend. Maybe add ½ tsp xanthan gum if your flour doesn’t include it.
Can I add booze?
Heck yes. A splash of rum or brandy in the batter or glaze would be lush.
Nutrition Facts (Per Slice, Approx.)
- Calories: 190
- Fat: 11g
- Carbs: 24g
- Sugar: 17g
- Protein: 2g
- Sodium: 20mg
Try More Mary Berry Recipes:
Mary Berry Pineapple Fruit Cake
Description
Buttery, fruity, and full of nostalgia — this pineapple fruit cake is dense, moist, and perfect with tea.
Ingredients
Instructions
- Preheat oven to 140°C. Line a deep 9″ cake tin.
- Rinse and dry fruit. Chop all roughly.
- Mix fruit, zest, and almonds in one bowl.
- Beat eggs, sugar, flour, almonds, and butter in another.
- Fold fruit into batter gently.
- Spoon into tin. Add optional toppings.
- Bake 2hr15min. Tent with foil if browning.
- Cool 30 mins in tin, then glaze if using.
Notes
- Dry fruit well to avoid soggy cake.
- Don’t skip the foil if the top darkens early.
- This cake gets better a day or two after baking.
- Freezes great — slice first for easier defrosting.