Mary Berry Apricot Cake Recipe

This moist tender Mary Berry Apricot Cake is made with chopped dried apricots and self-raising flour, ready in 1 hour 30 minutes. Slicing through the golden crust reveals soft, plump fruit pieces scattered evenly throughout the warm crumb. I have found this to be the most reliable fruit sponge for afternoon tea.

Why This Classic Works

I used to struggle with fruit sinking to the bottom of my sponges during baking. Chopping the dried apricots very finely before folding them in completely solved this issue.

The all-in-one method Mary Berry champions is brilliant because it saves so much washing up. I was surprised by how light the cake turns out without needing to cream the butter and sugar separately.

Mary Berry Apricot Cake Ingredients

• 175g softened butter
• 175g caster sugar
• 175g self-raising flour
• 3 large eggs
• 1 tsp baking powder
• 150g dried apricots, finely chopped
• 2 tbsp milk

How To Make Mary Berry Apricot Cake

1. Prepare the tin: Preheat your oven to 160°C (140°C fan) and line a 20cm round cake tin with baking parchment.
2. Mix the batter: Place the softened butter, sugar, flour, eggs, and baking powder into a large mixing bowl. Beat with an electric hand whisk until smooth and blended.
3. Add the apricots: Gently fold in the chopped dried apricots and milk until evenly distributed through the batter.
4. Bake: Pour the mixture into the prepared tin and level the top. Bake for 1 hour 15 minutes until a skewer inserted comes out clean.
5. Cool: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

Recipe Tips

• Soften the butter: Room temperature butter is essential for the all-in-one method to work without curdling.
• Chop the fruit small: Larger chunks of apricot are heavy and more likely to sink to the bottom of your tin.
• Check the center: Ovens vary, so test the middle of the sponge with a skewer at the 1 hour mark to prevent overbaking.

What To Serve With Apricot Cake

A generous dollop of lightly whipped double cream balances the sweetness of the fruit perfectly. For an afternoon tea spread, pair a slice with a pot of freshly brewed Earl Grey tea.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to 4 days. You can also wrap the whole cake tightly in cling film and freeze it for up to 3 months.

FAQs

Can I use fresh apricots?

Fresh apricots hold too much moisture for this specific sponge ratio. Stick to dried apricots for the best texture and structure.

Why did my cake peak in the middle?

This usually happens if the oven temperature is too high. Double check your oven with a thermometer and lower the heat slightly next time.

Can I bake this in a loaf tin?

Yes, you can bake this in a lined 2lb loaf tin. You may need to extend the baking time by 5 to 10 minutes to ensure the centre sets.

Nutrition

• Calories: 310 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Mary Berry Apricot Cake Recipe
• Mary Berry Apple and Banana Cake Recipe
• Mary Berry Apple and Almond Cake Recipe