Mary Berry Easy Fruit Cake Recipe [Tips & Tricks]

June 5, 2025
/ Mary Berry Recipes
/ By Kate Spencer

If you’re looking for a fuss-free, yet delicious fruit cake, then Mary Berry’s Easy Fruit Cake recipe is the perfect choice!

This recipe takes the stress out of baking with its simple ingredients and straightforward instructions, making it ideal for both beginners and seasoned bakers alike. The cake itself is wonderfully moist and packed with flavor, thanks to a mix of dried fruits and just the right touch of spices. Plus, Mary Berry’s expertise ensures the end result is a crowd-pleasing treat that’s sure to impress at any occasion, whether it’s for a special celebration or just a cozy afternoon tea!

Contents

Mary Berry Easy Fruit Cake Recipe

Ingredients Needed

Mary Berry’s Easy Fruit Cake is a delightful and flavorful dessert that combines the richness of dried fruit, the warmth of spices, and the moistness of butter. Here’s a breakdown of the key ingredients that you’ll need to make this cake:

Mixed Dried Fruit: The star of any fruit cake, this mixture typically includes raisins, sultanas, and currants. You can also add chopped dried apricots or cranberries for extra variety and texture. The dried fruit provides the base for the cake’s flavor and moisture, absorbing the spices and liquid from the other ingredients, creating a tender crumb.
Butter: Butter adds richness to the cake, enhancing its flavor and moisture. Mary Berry’s recipe calls for softened unsalted butter, which you’ll need to beat together with the sugar to create a creamy base for the cake.
Brown Sugar: Brown sugar adds a deep, molasses-like sweetness that complements the dried fruit and spices. It also helps to create a moist texture in the cake.
Eggs: Eggs are essential for binding the ingredients together and providing structure to the cake. They also help the cake rise and add to the moistness.
Flour: Self-raising flour is used in this recipe, allowing the cake to rise without needing to add additional raising agents. It creates a light and airy texture, balancing the denser fruit.
Spices: Mary’s recipe typically includes ground mixed spice or cinnamon. These spices add warmth and depth of flavor to the cake, which is particularly enjoyable during the colder months. Nutmeg and ginger can also be used to enhance the spice profile.
Orange Juice or Tea: Liquid is necessary for soaking the dried fruit and ensuring that the cake is moist. Some recipes call for orange juice to add a citrusy brightness, while others use strong black tea for a more traditional flavor. This step infuses the fruit with additional layers of flavor, making it even more delicious.
Nuts (Optional): Some variations of the recipe include chopped walnuts or almonds, giving the cake a bit of crunch and complexity. This is optional, depending on your personal preference or dietary restrictions.
Baking Powder: While the self-raising flour provides some lift, a small amount of baking powder ensures that the cake rises evenly, creating a fluffy texture despite its dense ingredients.
Zest: Freshly grated lemon or orange zest is often added to give the cake an aromatic citrus fragrance, cutting through the richness of the fruit and spices for a more balanced flavor.

Equipment Needed

To make Mary Berry’s Easy Fruit Cake, you’ll need some standard kitchen equipment that ensures the proper mixing, baking, and presentation of the cake. Here’s a list of the essential tools:

Mixing Bowl: A large mixing bowl is necessary to combine the dry ingredients, butter, sugar, and eggs. You’ll want something that gives you plenty of space to mix without making a mess.
Electric Mixer or Whisk: While you can mix everything by hand with a regular whisk or spoon, using an electric hand mixer or stand mixer will save time and effort, especially when creaming the butter and sugar. It also helps to create a light and airy texture for the cake.
Measuring Cups and Spoons: Accurate measurements are key in baking. Use measuring cups for dry ingredients like flour and sugar, and measuring spoons for smaller quantities of spices and baking powder.
Cake Tin: A round or square 8-inch (20cm) cake tin is ideal for this recipe. If you prefer, you can use a loaf tin, but a round tin gives it a more traditional fruit cake look. Be sure to line the tin with parchment paper to prevent sticking and ensure easy removal of the cake.
Sifter: A sifter or fine mesh sieve is useful for aerating your flour and spices, ensuring that your cake has an even texture and preventing clumping.
Spatula or Wooden Spoon: After mixing the ingredients, a spatula or wooden spoon is perfect for folding in the dried fruit and ensuring everything is evenly distributed.
Baking Paper: For lining the cake tin, you’ll need parchment paper or baking paper. This helps to prevent the cake from sticking and makes for easier cleanup.
Cooling Rack: Once the cake has baked, you’ll need a cooling rack to allow it to cool down evenly. This prevents moisture from building up on the bottom of the cake and keeps its texture intact.
Knife: To test the cake for doneness, a knife is essential. You’ll insert it into the center of the cake, and if it comes out clean, the cake is ready to come out of the oven.

How To Make Mary Berry’s Easy Fruit Cake

mary berry easy fruit cake recipe

Preheat the Oven and Prepare the Tin: Start by preheating your oven to 160°C (325°F) or 140°C (285°F) for fan ovens. Grease your cake tin and line it with parchment paper to ensure the cake comes out easily.
Soak the Fruit: In a separate bowl, pour the orange juice or tea over the dried fruit. Let the mixture soak for at least 30 minutes (ideally overnight) to plump up the fruit and infuse it with flavor. This step helps to keep the fruit cake moist as it bakes.
Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This can take about 3-5 minutes with an electric mixer.
Add the Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This will help prevent curdling and create a smooth mixture.
Sift the Dry Ingredients: Sift the self-raising flour, baking powder, and spices together into the bowl with the butter and sugar mixture. Stir to combine, then gently fold in the soaked dried fruit and any liquid remaining.
Bake the Cake: Pour the mixture into the prepared tin, spreading it out evenly. Place it in the oven and bake for 1.5 to 2 hours, or until the cake is firm and a knife inserted into the center comes out clean. If the top is browning too quickly, cover it with a layer of foil.
Cool and Decorate: Once the cake is baked, allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. If desired, you can decorate it with icing or marzipan, though it’s delicious on its own as well.

Expert Tips

Soak Your Fruit for Extra Moisture: One of the best ways to guarantee a moist fruit cake is to allow your dried fruit to soak in tea, juice, or even a bit of brandy. This helps to rehydrate the fruit and adds an extra layer of flavor to the cake.
Use Fresh Spices: Ground spices like cinnamon and nutmeg lose their potency over time, so it’s always a good idea to use fresh spices for the most vibrant flavor. Freshly grated nutmeg adds a wonderful aromatic note.
Test for Doneness Early: The baking time for fruit cakes can vary depending on your oven. Start testing the cake for doneness after 1.5 hours by inserting a skewer or knife. If it comes out clean, your cake is ready. If not, check every 15 minutes until done.
Wrap for Extra Moisture: Once your fruit cake has cooled, wrap it tightly in cling film or wax paper. This helps to keep it moist for longer, and the flavors continue to develop as it sits.
Experiment with Liquids: While orange juice or tea are common choices for soaking fruit, you can experiment with other liquids like rum, apple juice, or even coffee for different flavor profiles.
Store Properly: Fruit cake can keep for weeks or even months if stored in an airtight container, making it a perfect make-ahead dessert. It can even be frozen if you want to enjoy it months after baking.

Mary Berry’s Easy Fruit Cake is a beautifully simple yet rich dessert that delivers on flavor, texture, and nostalgia. It’s packed with plump dried fruit, aromatic spices, and a moist crumb that makes each slice a joy to eat.

Whether you’re preparing it for a holiday gathering, an afternoon tea, or simply a comforting treat, this recipe is sure to impress. With just a few basic ingredients and some patience, you can create a homemade fruit cake that’s far superior to store-bought versions, full of warmth and homey goodness. And with Mary Berry’s expert guidance, it’s easier than ever to bake a cake that brings joy to any occasion.

Easy Recipe Variations For Mary Berry’s Easy Fruit Cake

Mary Berry’s Easy Fruit Cake is a beloved classic that can be adapted in numerous ways to suit different tastes, dietary needs, or the availability of ingredients. Her original recipe already provides a warm, comforting taste of home, but there are countless creative variations you can explore to make this fruit cake your own.

Spiced Fruit Cake

If you’re someone who loves a bit more warmth and depth in their fruit cake, adding a blend of spices can take this recipe to another level. Try incorporating cinnamon, nutmeg, ginger, and cloves to bring a fragrant, spiced kick. This works wonderfully for fall or winter gatherings, offering a taste that evokes cozy evenings by the fire.
Alcohol-Infused Fruit Cake

For a traditional touch, you can soak the dried fruits in alcohol like brandy, rum, or sherry overnight before mixing them into the batter. This allows the flavors to meld and intensify.

Alternatively, for a more decadent cake, you can brush the finished fruit cake with alcohol every few days to keep it moist and enhance its flavor as it ages. This addition brings a mature, indulgent twist to the fruit cake.
Nutty Fruit Cake

For added texture and crunch, stir in a mix of nuts such as chopped walnuts, almonds, or hazelnuts. These nuts add a delightful contrast to the soft, juicy dried fruits and help make the fruit cake even more satisfying. You can lightly toast the nuts before adding them for a richer, more aromatic flavor.
Vegan Fruit Cake

If you’re preparing a vegan version of Mary Berry’s Easy Fruit Cake, it’s a simple substitution process. Replace the eggs with flaxseed or chia seed egg replacers, and use plant-based butter or vegetable oil instead of regular butter.

You can also switch the milk for almond or oat milk. The dried fruits and spices remain the same, creating a delicious, cruelty-free version of the classic.
Gluten-Free Fruit Cake

Making a gluten-free version of this fruit cake can be done with minimal effort. Simply swap out the regular flour for a gluten-free flour blend.

Be sure to check the blend contains xanthan gum, which helps with texture and binding. The rest of the ingredients remain the same, so you still get that moist, rich fruit cake that everyone loves.
Chocolate-Dipped Fruit Cake

If you love the combination of fruit and chocolate, consider dipping the finished fruit cake in dark or milk chocolate. You can also drizzle melted chocolate over the top of the cake, creating a glossy, indulgent finish. This decadent variation is perfect for celebrations, adding a luxurious touch to the traditional fruit cake.
Citrus-Infused Fruit Cake

For a refreshing twist, you can infuse the cake with citrus zest, such as orange, lemon, or lime. The zest adds a fresh, zesty contrast to the richness of the dried fruits and spices.

You can also mix citrus juice into the soaking liquid for an even more pronounced citrus flavor. This version is bright and refreshing, making it a great option for spring and summer occasions.

Each of these variations provides a new and exciting way to enjoy Mary Berry’s Easy Fruit Cake. Whether you’re looking for something spiced, boozy, or lighter, there’s a variation that will suit your preferences.

Best Practices To Store Leftovers

easy fruit cake

Fruit cake is known for its longevity, and with Mary Berry’s Easy Fruit Cake, you can keep leftovers fresh and tasty for weeks. Proper storage is key to maintaining its flavor, moisture, and texture. Here are some best practices for storing leftover fruit cake:

Wrap It Well

To preserve the cake’s moisture and prevent it from drying out, wrap it tightly in a layer of parchment paper or wax paper. This helps create an airtight barrier and ensures that the cake stays soft. After the parchment paper, you can wrap it in a layer of aluminum foil for extra protection.
Use an Airtight Container

Once wrapped, store the cake in an airtight container. A good-quality tin or plastic container with a secure lid is ideal. This prevents the cake from absorbing any unwanted odors from other foods in your pantry, and also helps maintain its freshness.
Refrigeration

While you don’t need to refrigerate fruit cake right away, if you’ve used alcohol in the recipe or are planning to store it for an extended period (e.g.

, several weeks), refrigerating the cake can help preserve its quality. Just make sure to bring the cake to room temperature before serving, as cold fruit cake can taste a bit dense.
Freezing for Long-Term Storage

Fruit cake freezes exceptionally well, especially when stored properly. To freeze, first wrap the cake in plastic wrap or wax paper, then cover it with aluminum foil.

For even more protection, place it in a resealable freezer bag. Label it with the date, so you’ll know when to consume it.

A well-wrapped fruit cake can last for up to three months in the freezer. To thaw, simply place it in the fridge overnight or at room temperature for a few hours.
Moistening Over Time

Fruit cake tends to improve with age, becoming more flavorful and moist. To help keep it fresh, you can periodically brush it with a bit of brandy, rum, or fruit juice. This process, called ‘feeding’ the fruit cake, helps to maintain its richness and prevent it from drying out.

By following these best practices, you can enjoy your fruit cake long after it’s been baked, ensuring every slice is just as delicious as the first.

What Goes Well With Easy Fruit Cake

Mary Berry’s Easy Fruit Cake is rich, sweet, and hearty, making it the perfect centerpiece for a cozy dessert or a festive treat. Pairing it with the right accompaniments can elevate the entire experience. Here are a few ideas of what goes well with fruit cake:

A Dollop of Clotted Cream

For a classic pairing, serve the fruit cake with a generous dollop of clotted cream. Its rich, slightly tangy flavor balances out the sweetness of the fruit cake, and the smooth, velvety texture complements the dense cake beautifully. This is especially delightful during the holidays.
A Cup of Tea

Nothing beats a slice of fruit cake with a comforting cup of tea. A warm cup of black tea, such as Earl Grey, Assam, or Darjeeling, offers a subtle, aromatic pairing. If you prefer something lighter, a floral tea like chamomile or jasmine can bring a refreshing contrast to the cake’s richness.
Fresh Berries or Fruit Compote

For a burst of freshness, serve your fruit cake with fresh berries like strawberries, raspberries, or blackberries. Their tartness creates a refreshing contrast to the sweetness of the cake. Alternatively, a warm fruit compote made from seasonal fruits like apples, pears, or cherries can add a lovely touch of warmth and depth.
Cheese

A slice of fruit cake pairs beautifully with cheese, especially aged varieties like cheddar or stilton. The tangy and savory flavors of the cheese create an intriguing contrast with the sweet fruit cake. You can even serve it with a selection of cheeses as part of a festive cheese board.
Ice Cream or Custard

For a more indulgent dessert, serve the fruit cake with a scoop of vanilla ice cream or a generous pour of creamy custard. The cold creaminess of the ice cream or custard works wonders with the dense, fruity cake, making for a delightful contrast in texture.
A Drizzle of Honey or Maple Syrup

If you’re after something a little sweeter, drizzle a touch of honey or maple syrup over the fruit cake for an extra layer of sweetness. This works particularly well if the cake is served warm.
A Splash of Brandy or Port

For those who enjoy a more robust pairing, a small glass of brandy, port, or sherry complements the rich flavors of the fruit cake beautifully. These drinks have enough complexity to balance the sweetness and add a bit of warmth, making for a cozy pairing.

Conclusion

Mary Berry’s Easy Fruit Cake is a versatile, delicious dessert that can be customized to suit a wide variety of tastes and preferences. Whether you opt for traditional variations or get creative with spiced, vegan, or chocolate-infused twists, this cake never fails to satisfy.

Storing leftovers properly ensures that you can enjoy this treat for weeks, and pairing it with the right accompaniments-whether it’s a cup of tea, a dollop of clotted cream, or a splash of brandy-takes the experience to the next level. So go ahead, bake this easy fruit cake, experiment with different variations, and share the joy of this classic cake with friends and family. It’s truly a timeless delight that brings warmth, flavor, and a touch of nostalgia to any occasion.

FAQs

What Ingredients Are Needed For Mary Berry’s Easy Fruit Cake Recipe?

Mary Berry’s easy fruit cake recipe requires simple ingredients such as mixed dried fruit (like raisins, currants, and sultanas), butter, sugar, eggs, plain flour, baking powder, ground almonds, and a mix of spices such as cinnamon and nutmeg. You’ll also need some brandy or orange juice for soaking the fruit, along with a bit of salt.

How Long Should I Soak The Dried Fruit For Mary Berry’s Fruit Cake?

For best results, you should soak the dried fruit in brandy, orange juice, or tea for a few hours or overnight. Soaking the fruit helps to plump it up and enhance its flavor before incorporating it into the cake.

Can I Use A Different Type Of Alcohol In Mary Berry’s Fruit Cake?

Yes, you can substitute brandy with other types of alcohol, such as rum or whiskey, depending on your taste preference. Alternatively, if you prefer a non-alcoholic version, you can use orange juice or a combination of fruit juices.

What Size Cake Tin Is Recommended For Mary Berry’s Easy Fruit Cake Recipe?

Mary Berry recommends using an 8-inch round cake tin for her easy fruit cake recipe. This size provides the right balance for baking and ensures an even cook. It’s also best to line the tin with parchment paper to avoid sticking.

Can I Make Mary Berry’s Easy Fruit Cake Recipe In Advance?

Absolutely!

In fact, fruit cakes improve in flavor over time. It’s ideal to make the cake a few days or even a week ahead of when you plan to serve it. Just ensure it is stored in an airtight container, and you can ‘feed’ the cake with a little extra brandy if you wish to keep it moist.

How Do I Prevent The Cake From Burning On The Edges?

To prevent the cake from burning on the edges, make sure to bake it at a low temperature (around 150°C or 300°F). You can also wrap the edges of the cake tin with a layer of baking paper or foil to shield it from direct heat, which helps to prevent over-browning.

What Type Of Fruit Can I Use In Mary Berry’s Easy Fruit Cake Recipe?

Mary Berry’s fruit cake recipe traditionally calls for mixed dried fruit, but you can customize it with your favorite dried fruits. Options include sultanas, raisins, currants, dried apricots, or even cranberries. Just ensure that the total amount of fruit adds up to the recipe’s required quantity.

Can I Make Mary Berry’s Fruit Cake Without Eggs?

Yes, if you’re looking for an egg-free version of Mary Berry’s fruit cake, you can replace the eggs with an egg substitute, such as a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), or use a store-bought egg replacer designed for baking.

How Do I Know When Mary Berry’s Easy Fruit Cake Is Fully Baked?

The cake is done when a skewer inserted into the center comes out clean. Since fruit cakes are dense, it may take longer than lighter cakes to bake, typically around 1.

5 to 2 hours. If the top is browning too quickly, cover it loosely with foil and continue baking until fully cooked.

Can I Ice Mary Berry’s Easy Fruit Cake?

Yes, you can ice Mary Berry’s easy fruit cake if desired. It’s common to decorate fruit cakes with marzipan and royal icing, especially for Christmas.

Simply allow the cake to cool completely before applying a layer of marzipan followed by royal icing. You can also leave the cake uniced for a simpler presentation.