Mary Berry Currant Cake Recipe

This soft crumbly Mary Berry Currant Cake is made with butter, caster sugar, and plenty of plump currants and ready in 1 hour 30 minutes. Slicing through the golden crust reveals an even distribution of sweet fruit in every single bite. I rely on this simple bake whenever I need something reliable for afternoon tea.

Why This Classic Works

I always struggled with fruit sinking to the bottom of my cakes until I tried this traditional method. The key is washing and thoroughly drying the currants before tossing them in flour.

Getting the butter perfectly soft makes the creaming process much easier. It creates a sturdy enough batter to hold the heavy fruit suspended throughout the entire baking time.

Mary Berry Currant Cake Ingredients

• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 225g self-raising flour
• 225g dried currants
• 1 tablespoon milk

How Make Mary Berry Currant Cake

1. 1. Prepare the tin: Preheat your oven to 160°C (320°F) and line a 20cm round cake tin with baking parchment.
2. 2. Cream butter and sugar: Beat the softened butter and caster sugar together until pale and fluffy.
3. 3. Add the eggs: Whisk in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
4. 4. Fold in dry ingredients: Gently fold in the remaining self-raising flour using a large metal spoon.
5. 5. Add the currants: Stir in the dried currants and milk until the fruit is evenly distributed in the batter.
6. 6. Bake the cake: Pour the batter into the tin and bake for 1 hour and 15 minutes until a skewer comes out clean.

Recipe Tips

• Room temperature ingredients: Using room temperature butter and eggs ensures a smoother batter that traps more air.
• Coat the fruit: Tossing your currants in a tablespoon of flour stops them from sinking to the bottom.
• Check early: Ovens vary, so test the cake with a skewer at the one-hour mark to avoid overbaking.

What To Serve With Currant Cake

This bake pairs beautifully with a strong pot of English breakfast tea or Earl Grey. For a richer dessert, serve a warm slice alongside a generous dollop of clotted cream or vanilla custard.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to five days. You can also freeze whole or sliced portions wrapped tightly in foil for up to three months.

FAQs

Can I use plain flour instead of self-raising?

Yes, you can use plain flour if you add two teaspoons of baking powder to the mix. Sift them together well before adding to the batter.

Why did my cake crack on top?

A cracked top usually means the oven was slightly too hot. Make sure you bake this on the middle shelf and check your oven temperature.

Can I add other dried fruit?

Absolutely, you can swap half the currants for sultanas or raisins. Just keep the total weight of dried fruit the same so the texture remains balanced.

Nutrition

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Fruit Cake Recipe
• Mary Berry Coconut Loaf Cake Recipe
• Mary Berry Coffee Cake Recipe