Mary Berry Shirls Fruit Cake Recipe [Tips & Tricks]

If you’re looking for a fruitcake that’s both traditional and packed with flavor, Mary Berry’s Shirl’s Fruit Cake recipe is definitely worth a try!

Known for her simple yet delicious recipes, Mary Berry offers a fantastic take on this classic dessert that’s perfect for any occasion. This recipe combines the rich sweetness of dried fruits with a touch of warmth from spices, resulting in a moist, flavorful cake that’s sure to impress. Whether you’re a seasoned baker or just looking to create something special, Mary Berry’s Shirl’s Fruit Cake makes it easy to bake up something truly memorable!

Mary Berry Shirls Fruit Cake Recipe

Ingredients Needed

To make Mary Berry’s classic Shirl’s Fruit Cake, you’ll need a rich selection of ingredients that together create a moist, flavorful cake. This fruit cake is a perfect combination of dried fruits, spices, and moistness, making it a great option for special occasions or a delightful tea-time treat. Here’s a detailed breakdown of the essential ingredients you’ll need:

1. Dried Mixed Fruit – Typically, the base of any fruit cake, mixed dried fruits (like sultanas, raisins, currants, and dried apricots) lend a chewy texture and natural sweetness to the cake. You’ll need about 300g (around 10 oz) for this recipe.

2. Glacé Cherries – These bright red, sweet cherries add a burst of color and flavor to the cake. Chop them into halves or quarters, depending on your preference.

3. Butter – A crucial ingredient for making the cake rich and moist. Mary Berry’s recipe calls for unsalted butter, which is then softened to room temperature to ensure easy incorporation into the batter.

4. Dark Brown Sugar – The deep, caramel-like flavor of dark brown sugar adds richness and helps in achieving that perfect moist texture that fruit cakes are known for.

5. Eggs – Eggs bind all the ingredients together, and their richness ensures a tender crumb. For this recipe, you’ll need 2 large eggs.

6. Plain Flour – This is the main dry ingredient, providing structure and bulk. It also works in combination with the raising agents to give the cake a light crumb despite the heavy fruit.

7. Baking Powder – To help the cake rise and maintain a fluffy texture despite its density from the dried fruit.

8. Ground Spices – A mix of ground cinnamon, nutmeg, and ginger is often used in fruit cakes. These warm spices contribute that cozy, comforting flavor that is perfect for the autumn and winter months.

9. Treacle or Golden Syrup – This is optional but recommended for added depth of flavor. The syrup adds a subtle sweetness and darker color to the cake.

10. Brandy or Rum (optional) – Often fruit cakes are soaked in alcohol to enhance flavor and preserve the cake. For this particular recipe, a splash of brandy or rum works wonderfully. If you prefer an alcohol-free version, you can skip this.

11. Lemon Zest – A small amount of lemon zest adds a fresh, bright citrus note to balance the richness of the cake.

12. Ground Almonds – These help create a softer texture and can sometimes be used to absorb any excess moisture from the fruit.

13. Citrus Juices (Orange or Lemon) – A bit of citrus juice helps bind the fruit mixture and brightens the cake with a bit of tangy freshness.

Together, these ingredients form the foundation for Mary Berry’s Shirl’s Fruit Cake, resulting in a rich, moist, and flavorful cake that’s the perfect balance of sweetness, spices, and fruit.

Equipment Needed

When baking Mary Berry’s Shirl’s Fruit Cake, having the right equipment is key to achieving a perfect result. While you don’t need any particularly fancy tools, a few specific items will ensure your baking process goes smoothly:

1. Baking Tin – A round cake tin is typically used for fruit cakes. A 20cm (8-inch) round tin works perfectly for this recipe. It’s essential to line the tin well with parchment paper to prevent sticking and ensure easy removal after baking.

2. Mixing Bowls – A large mixing bowl will help you combine the dry and wet ingredients together. A medium-sized bowl for mixing the fruits and any liquid ingredients is also recommended.

3. Electric Mixer or Wooden Spoon – An electric hand mixer will help incorporate the butter and sugar together quickly and efficiently. If you don’t have one, a sturdy wooden spoon and a bit of elbow grease will work just as well.

4. Sifter – To ensure the flour and baking powder are well-mixed and free from lumps, you’ll need a sifter or fine-mesh sieve.

5. Spatula – For folding in the fruit and ensuring that it’s evenly distributed in the batter.

6. Measuring Cups & Spoons – Precise measurements are crucial in baking, especially for ingredients like flour and sugar. A good set of measuring cups and spoons will make sure you get it just right.

7. Cooling Rack – Once the cake is out of the oven, you’ll need to cool it on a wire rack. This allows air to circulate around the cake, preventing it from getting soggy on the bottom.

8. Oven – Preheat your oven to the specified temperature (usually 150°C/300°F for fruit cakes). A fan-assisted oven may require a lower temperature to prevent burning the edges of the cake.

How To Make Mary Berry’s Shirl’s Fruit Cake

Making Mary Berry’s Shirl’s Fruit Cake is a relatively simple process, but it requires attention to detail to ensure the cake turns out perfectly moist and flavorful. Here’s a step-by-step guide on how to make this beautiful cake:

1. Prepare The Oven And Tin

   Start by preheating your oven to 150°C (300°F) or 130°C (265°F) for fan ovens. Grease your 20cm round cake tin and line it with parchment paper.

   Make sure the paper goes up the sides to prevent sticking. You can also double-line the tin for added protection against burning.

2. Soak The Fruit (Optional)

   If you’re using alcohol, soak your dried fruit (raisins, sultanas, glacé cherries, etc.) in the brandy or rum overnight, or for at least a few hours before starting. This step helps plump up the fruit, making the cake more moist and flavorful.

3. Cream The Butter And Sugar

   In a large bowl, beat together the softened butter and dark brown sugar until the mixture is light and fluffy. This process typically takes about 3-5 minutes with an electric hand mixer.

4. Add Eggs And Lemon Zest

   Add the eggs, one at a time, beating well after each addition to prevent curdling. Once the eggs are fully incorporated, add the lemon zest and continue to mix.

5. Combine Dry Ingredients

   In a separate bowl, sift the plain flour, baking powder, ground spices, and ground almonds together. This ensures that the dry ingredients are evenly distributed and helps avoid lumps in the batter.

6. Fold In The Dry Ingredients

   Gradually add the dry ingredients into the butter mixture, folding them in gently with a spatula. Be careful not to overwork the batter, as this can cause the cake to be dense.

7. Add The Fruit And Liquids

   Gently fold the soaked fruit mixture into the batter. If you haven’t soaked the fruit, you can simply stir it in at this stage. Add a splash of orange or lemon juice if you feel the mixture is too thick.

8. Transfer To Tin And Bake

   Spoon the mixture into your prepared tin, smoothing the top with a spatula. Place the cake in the preheated oven and bake for 2 to 2.

   5 hours, or until a skewer inserted into the center comes out clean. You may want to check the cake after 1.5 hours and cover it loosely with foil if the top starts to darken too much.

9. Cool The Cake

   Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack. If you want to "feed" your cake with more alcohol, you can brush the top with a little extra brandy or rum while it’s still warm.

Expert Tips

1. Soak the Fruit Overnight – For a more intense flavor, soak your dried fruit overnight in your chosen alcohol (rum or brandy). This enhances the richness of the cake and helps keep it moist.

2. Don’t Overmix – When folding the dry ingredients and fruit into the wet mixture, take care not to overmix. Overworking the batter can result in a heavy, dense cake instead of a light, tender crumb.

3. Slow and Low Baking – Fruit cakes require a long, slow bake. Baking at a lower temperature helps the cake cook evenly without burning the edges while keeping the inside moist.

4. Wrap for Storage – Fruit cakes often improve with age. Once fully cooled, wrap the cake in wax paper and foil and store it in an airtight container. It can last for weeks, especially if "fed" periodically with more alcohol.

Mary Berry’s Shirl’s Fruit Cake is a delightful recipe that brings together the classic flavors of a rich fruit cake with a modern twist. The combination of dried fruits, spices, and a splash of alcohol results in a deeply flavorful and moist cake that’s perfect for any celebration or special occasion.

With simple ingredients and straightforward instructions, even novice bakers can master this recipe. So, whether you’re making it for a festive holiday or simply to enjoy with a cup of tea, this cake promises to be a crowd-pleaser every time. By following expert tips and allowing the cake to mature, you’ll experience a delightful treat that improves with age and becomes even more delicious as time passes.

Easy Recipe Variations For Mary Berry’s Shirls Fruit Cake

Mary Berry’s Shirls Fruit Cake is a classic favorite that offers rich flavor and texture, making it a go-to option for many festive occasions. While the traditional recipe itself is a delightful treat, there are several easy and creative variations you can try, allowing you to personalize the cake and add a twist to its flavor profile.

1. Nutty Twist: One of the simplest ways to vary Mary Berry’s Shirls Fruit Cake is by incorporating different nuts into the batter. Adding chopped almonds, hazelnuts, or walnuts can create a crunchy contrast to the soft, moist fruitcake. You can also toast the nuts lightly before adding them to the mixture to intensify their flavor. The nuttiness will bring out the sweetness of the dried fruits and add complexity to the texture.

2. Spiced Version: For a warming, seasonal flavor, try spicing up the fruit cake with some ground cinnamon, nutmeg, or even a touch of ginger. A pinch of cloves or allspice could further enhance the aroma of the cake. These spices give the cake an extra layer of comfort and make it even more appropriate for cozy autumn or winter celebrations.

3. Alcohol Alternatives: While the traditional fruitcake recipe often uses a combination of brandy or rum to soak the dried fruits, there are alcohol-free alternatives for those who prefer a non-alcoholic version. You can substitute the alcohol with fruit juices, like apple juice or orange juice, or even tea for a less sweet, but still flavorful, variation. This allows you to cater to various dietary preferences while still maintaining the moist and tender crumb.

4. Citrus Zest: Add a refreshing zing to the cake by incorporating some zest from citrus fruits like oranges, lemons, or even limes. The citrus zest will brighten up the rich sweetness of the dried fruits and complement the other flavors, creating a more complex profile. You can even pair citrus zest with a splash of freshly squeezed juice for a more vibrant, tangy taste.

5. Chocolate Infusion: For a decadent variation, melt a bit of dark chocolate and stir it into the fruitcake batter. The chocolate’s richness will pair wonderfully with the dried fruits, and the melted chocolate will add an indulgent texture to the cake. You can also fold in chocolate chips or chunks for pockets of molten chocolate scattered throughout the cake.

6. Tropical Fruit: Take a tropical spin on the classic fruitcake by using dried tropical fruits like pineapple, mango, papaya, and coconut flakes. These ingredients bring a different sweetness and chewiness that can transform the flavor, making it more exotic and refreshing. For an even stronger tropical taste, try adding a splash of coconut milk to the batter or top the cake with a light coconut glaze.

7. Vegan Adaptation: To make Shirls Fruit Cake vegan, simply swap the eggs and butter for plant-based alternatives. You can use flaxseeds or chia seeds mixed with water as an egg substitute, while dairy-free butter or coconut oil works well in place of regular butter. The result is a vegan-friendly fruitcake that still retains its moistness and richness.

Best Practices To Store Leftovers

Storing leftovers of Shirls Fruit Cake properly is crucial to maintaining its flavor, moisture, and texture. Given that fruitcakes tend to improve in flavor as they sit, proper storage ensures you can enjoy the cake for days-or even weeks-after the initial serving.

1. Wrap the Cake Tightly: After slicing off the pieces you plan to enjoy, wrap the rest of the fruitcake tightly in plastic wrap. Make sure there are no gaps or exposed areas, as this will help lock in the moisture and prevent the cake from drying out.

2. Use an Airtight Container: For added protection, store the wrapped cake in an airtight container. This will further guard against air exposure, helping to preserve the cake’s texture and preventing it from becoming stale. The container should be stored in a cool, dry place, away from heat sources, as warmth can cause the cake to lose moisture faster.

3. Refrigeration Option: If you want to keep the fruitcake for an extended period, refrigeration is a good option. The cool temperature will keep the fruitcake fresh for up to several weeks. However, before serving, allow it to come back to room temperature to restore its flavors and texture.

4. Freezing for Long-Term Storage: For long-term storage, freezing is your best bet. Wrap the fruitcake tightly in several layers of plastic wrap or foil to prevent freezer burn. Place it in a freezer-safe bag or container to keep it protected. A properly wrapped fruitcake can stay frozen for up to three months. When you’re ready to enjoy it, simply defrost it at room temperature before slicing and serving.

5. Refreshing Leftovers: If your fruitcake begins to dry out slightly after a few days, you can refresh it by brushing it with a little brandy or fruit juice. This will help rehydrate the cake and add back some moisture, bringing it closer to its fresh-baked state.

What Goes Well With Shirls Fruit Cake

Shirls Fruit Cake is rich and hearty, and there are several beverages and accompaniments that pair wonderfully with its dense and fruity flavor. Here are some delicious options to consider when serving this cake:

1. Tea: A warm cup of tea is a classic pairing with fruitcake. The subtle bitterness and tannins of black tea balance the sweetness of the fruit, while herbal teas like chamomile or rooibos can bring a soothing note. If you prefer something with a bit of zest, a ginger tea or Earl Grey can offer a perfect complement to the cake’s richness.

2. Coffee: For coffee lovers, a strong brew or an espresso can be a great match with fruitcake. The deep, roasted flavors of coffee cut through the fruitcake’s sweetness, and the contrast between the cake’s moistness and the coffee’s bitterness is quite delightful. A cappuccino or latte, with its creamy texture, also pairs nicely with the fruitcake’s richness.

3. Cheese: Believe it or not, cheese is an excellent companion to fruitcake. A sharp, tangy cheese like cheddar or stilton can balance the fruitcake’s sweet and spiced profile. The creamy richness of brie or goat cheese also works well, offering a creamy contrast that enhances the cake’s dense texture.

4. Whipped Cream or Custard: For a more indulgent treat, serve your Shirls Fruit Cake with a dollop of whipped cream or a drizzle of custard. The smoothness and mild sweetness of whipped cream provide a light counterpoint to the fruitcake, while custard adds a rich, creamy texture that makes the combination extra luxurious.

5. Ice Cream: A scoop of vanilla or cinnamon ice cream next to a slice of Shirls Fruit Cake can create a delightful balance between warm and cold, rich and light. The ice cream’s creaminess complements the dense cake, and the flavors of vanilla or cinnamon enhance the spiced fruits.

6. Mulled Wine or Cider: For a festive touch, pair your fruitcake with a glass of mulled wine or spiced cider. The aromatic spices in the mulled wine or cider echo the spices in the fruitcake, creating a harmonious pairing that feels especially fitting for holiday gatherings or winter celebrations.

Conclusion

Mary Berry’s Shirls Fruit Cake is a versatile and timeless dessert that brings together the rich flavors of dried fruits, nuts, and spices, making it an ideal treat for any occasion. Whether you stick to the classic recipe or experiment with fun variations like adding tropical fruits, spices, or even chocolate, you can easily personalize this cake to your taste.

Storing leftovers properly ensures you can enjoy it over several days or even weeks, while pairing it with a cup of tea, coffee, or a piece of cheese will elevate your experience. This cake is not just a treat-it’s a celebration of flavors, textures, and memories, perfect for sharing with family and friends.

FAQs

What Is The Key To Making Mary Berry’s Shirls Fruit Cake?

The key to making Mary Berry’s Shirls Fruit Cake lies in the careful combination of ingredients, particularly the choice of dried fruits, a balance of spices, and ensuring the cake is baked at a low temperature to avoid drying out. The cake also benefits from being left to mature, which enhances the flavors.

Can I Substitute Ingredients In Mary Berry’s Shirls Fruit Cake?

Yes, you can substitute some ingredients in the recipe. For example, you can use different dried fruits like apricots, prunes, or cranberries instead of the traditional mix. However, be cautious when substituting spices or the alcohol used for soaking the fruit, as they contribute to the flavor profile.

What Type Of Fruit Is Used In Mary Berry’s Shirls Fruit Cake?

Mary Berry’s Shirls Fruit Cake traditionally uses a mix of dried fruits, including raisins, sultanas, currants, and mixed peel. Some variations may include chopped dates or prunes, adding to the richness and sweetness of the cake.

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

The fruit should be soaked in alcohol, typically brandy, for at least 12 hours or overnight. This helps to plump up the fruit and infuses it with rich flavors. For a deeper taste, soaking the fruit for several days can improve the result.

Can I Make Mary Berry’s Shirls Fruit Cake Without Alcohol?

Yes, you can make the fruit cake without alcohol by substituting the alcohol with fruit juice such as orange or apple juice. This will keep the fruit moist and add a gentle flavor, though the traditional rich taste from alcohol will be absent.

How Do I Prevent Mary Berry’s Shirls Fruit Cake From Being Too Dry?

To prevent the cake from drying out, ensure that you bake it at a low temperature (around 140°C/275°F) for a long time, allowing it to cook slowly and evenly. You should also make sure the cake is wrapped in parchment paper and foil to help retain moisture during baking.

How Do I Store Mary Berry’s Shirls Fruit Cake?

Mary Berry’s Shirls Fruit Cake can be stored in an airtight container in a cool, dry place for up to a few weeks. It can also be wrapped in parchment paper and foil for longer storage. If you plan to keep it for months, you can refrigerate it or freeze it for later use.

Why Should I Mature Mary Berry’s Shirls Fruit Cake?

Maturing the fruit cake allows the flavors to develop and deepen over time. As the cake rests, the alcohol and spices meld with the fruits, making the cake more flavorful. You can leave it to mature for a few weeks or up to a couple of months for the best results.

Can I Decorate Mary Berry’s Shirls Fruit Cake?

Yes, you can decorate Mary Berry’s Shirls Fruit Cake with marzipan and royal icing for a traditional Christmas cake look, or keep it simple by dusting it with icing sugar or adding candied fruits on top. The decoration is often done after the cake has matured.

What Size Of Tin Should I Use For Mary Berry’s Shirls Fruit Cake?

For Mary Berry’s Shirls Fruit Cake, a 20 cm (8-inch) round cake tin is recommended. This size helps the cake to bake evenly and rise to the right height without being too thick or too thin.