Mary Berry Fruit Loaf Recipe

This moist fruity Mary Berry Fruit Loaf is made with mixed dried fruit, black tea, and self-raising flour and ready in 1 hour 30 minutes. Slicing through the baked crust reveals plump fruit perfectly suspended in a tender sponge. I always keep a slice ready for my afternoon tea break.

Why This Classic Works

I used to struggle with heavy fruit cakes where all the raisins sank to the bottom. Soaking the fruit in hot tea first completely solved that problem for me.

The tea plumps up the fruit so it stays suspended evenly throughout the batter. I was genuinely surprised by how such a simple vintage trick creates such a moist texture.

Mary Berry Fruit Loaf Ingredients

• 175g mixed dried fruit
• 150ml hot black tea
• 100g light muscovado sugar
• 1 large egg, beaten
• 225g self-raising flour
• 1 teaspoon mixed spice

How To Make Mary Berry Fruit Loaf

1. Soak The Fruit: Place the mixed dried fruit and sugar in a bowl and pour over the hot tea. Stir well and leave to soak for at least 4 hours.
2. Prep The Oven: Preheat your oven to 150C fan. Line a 900g loaf tin with baking parchment.
3. Mix The Batter: Add the beaten egg, self-raising flour, and mixed spice to the soaked fruit mixture. Stir thoroughly until no dry flour remains.
4. Bake The Loaf: Pour the batter into your lined tin and level the top. Bake for 1 hour to 1 hour 15 minutes until a skewer comes out clean.
5. Cool Down: Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack.

Recipe Tips

• Don’t skip the soak: Leaving the fruit to absorb the tea ensures a moist loaf and stops the fruit from sinking.
• Check with a skewer: Ovens vary greatly, so test the centre of your loaf at the one-hour mark to avoid overbaking.
• Use strong tea: A robust English breakfast or Earl Grey tea provides the best background flavour for the sweet fruit.

What To Serve With Fruit Loaf

This loaf is brilliant served simply with a thick layer of salted butter. A hot cup of Earl Grey or English Breakfast tea is the traditional and best companion.

How To Store

Store the cooled loaf in an airtight container at room temperature for up to 5 days. You can also slice the loaf and freeze it in a sealed bag for up to 3 months.

FAQs

Can I use a different type of tea?

Yes, Earl Grey, Lady Grey, or even a fruity herbal tea will work nicely and change the flavour profile.

Why did my fruit sink to the bottom?

This usually happens if the fruit was not soaked long enough or if the batter was too thin.

Do I need to add butter to the batter?

No, this traditional recipe relies on the moisture from the soaked fruit rather than added fat.

Nutrition

• Calories: 185
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 18mg
• Sodium: 95mg
• Total Carbohydrate: 42g
• Protein: 3g

Try More Recipes:

• Mary Berry Loaf Cake Recipe
• Mary Berry Coconut Loaf Cake Recipe
• Mary Berry Chocolate Loaf Cake Recipe