Mary Berry Apricot Fruit Loaf Cake Recipe

This moist tender Mary Berry Apricot Fruit Loaf Cake By is made with dried apricots, plump sultanas, and self-raising flour and ready in 1 hour 30 minutes. Slicing through the golden crust reveals generous pockets of sweet, sticky fruit evenly distributed in every piece. I love making this with a hot cup of tea on a rainy afternoon.

Why This Classic Works

Fruit cakes can sometimes turn out dense and dry, but using the all-in-one method keeps the crumb light and airy. The butter softens beautifully alongside the eggs, creating a smooth batter in just a few minutes.

I used to soak my fruit overnight, but this recipe skips that step entirely without sacrificing any moisture. Glazing the warm loaf with apricot jam right out of the oven seals the top perfectly.

Mary Berry Apricot Fruit Loaf Cake By Ingredients

• 150g dried apricots, chopped
• 100g sultanas
• 225g self-raising flour
• 150g caster sugar
• 150g softened unsalted butter
• 3 large eggs
• 3 tbsp whole milk
• 2 tbsp apricot jam, warmed

How To Make Mary Berry Apricot Fruit Loaf Cake By

1. Prep The Tin: Preheat the oven to 160°C (140°C fan). Line a 900g (2lb) loaf tin with non-stick baking paper.
2. Mix The Batter: In a large bowl, combine the self-raising flour, caster sugar, softened butter, eggs, and milk. Beat with an electric mixer for 2 minutes until smooth.
3. Fold In Fruit: Gently stir the chopped dried apricots and sultanas into the batter until evenly distributed.
4. Bake The Loaf: Spoon the mixture into the prepared tin and level the surface. Bake for 60 to 70 minutes until a skewer inserted into the centre comes out clean.
5. Glaze And Cool: Remove from the oven and immediately brush the warmed apricot jam over the top. Leave to cool in the tin for 10 minutes before transferring to a wire rack.

Recipe Tips

• Check your butter: Make sure the butter is properly softened at room temperature so it blends into the flour effortlessly.
• Chop apricots evenly: Cut the dried apricots into uniform pieces so they disperse evenly and don’t sink to the bottom.
• Watch the oven: Check the cake at 50 minutes and cover it loosely with foil if the top is browning too quickly.

What To Serve With Apricot Fruit Loaf Cake

Serve warm slices with a generous layer of salted butter and a strong cup of Earl Grey tea. A dollop of clotted cream alongside also turns this simple bake into a brilliant afternoon treat.

How To Store

Keep the cooled loaf in an airtight container at room temperature for up to 5 days. You can also slice the cake and freeze it wrapped securely in parchment and foil for up to 3 months.

FAQs

Can I use fresh apricots instead?

Fresh apricots hold too much water and will alter the batter consistency. Stick to dried apricots for the best texture and structure.

Why did my fruit sink to the bottom?

The batter might have been too warm or mixed incorrectly. The thick all-in-one batter usually holds the fruit well, provided you do not overmix.

Can I substitute the sultanas?

Yes, you can use raisins, currants, or dried cranberries in the same quantity if you prefer.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 180mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

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