Mary Berry Pineapple Fruit Cake Recipe

This moist, tender Mary Berry Pineapple Fruit Cake is made with crushed pineapple, mixed dried fruit, and butter, ready in about 1 hour and 30 minutes. Slicing into the cooled sponge reveals plump fruit suspended in a sticky, sweet crumb. I love making this on a Sunday afternoon for the week ahead.

Why This Classic Works

I used to struggle with dry fruit cakes that crumbled when sliced. Mary Berry’s trick of using crushed pineapple along with its juice completely solves this problem.

The natural acidity and sugar in the pineapple tenderise the sponge and keep it moist for days. I was genuinely surprised by how light the texture remains compared to standard rich fruit cakes.

Mary Berry Pineapple Fruit Cake Ingredients

• 225g self-raising flour
• 100g butter, softened
• 100g caster sugar
• 2 large eggs
• 227g tin crushed pineapple (do not drain)
• 150g mixed dried fruit
• 50g glacé cherries, halved

How To Make Mary Berry Pineapple Fruit Cake

1. Preheat and prep: Preheat oven to 160°C (140°C fan/320°F). Grease and line a 900g (2lb) loaf tin with baking paper.
2. Combine ingredients: Place the flour, butter, sugar, and eggs into a large mixing bowl. Beat until smooth and well combined.
3. Fold in fruit: Gently fold the crushed pineapple with its juice, mixed dried fruit, and glacé cherries into the batter.
4. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 60 to 75 minutes until a skewer inserted comes out clean.
5. Cool completely: Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Check the pineapple: Ensure you buy crushed pineapple in juice, not syrup, to avoid an overly sweet sponge.
• Wash the cherries: Rinse and dry the glacé cherries before adding them so they do not sink to the bottom.
• Tent with foil: If the cake is browning too quickly in the oven, cover the top loosely with foil halfway through baking.

What To Serve With Pineapple Fruit Cake

Serve a thick slice alongside a strong cup of Earl Grey or English Breakfast tea. If you want a more indulgent dessert, a generous dollop of clotted cream or warm custard pairs beautifully with the fruity sponge.

How To Store

Keep the cake in an airtight container at room temperature for up to five days. It actually becomes softer and stickier after the first day. You can also freeze slices wrapped tightly in cling film for up to three months.

FAQs

Can I use fresh pineapple?

It is best to stick to tinned crushed pineapple. Fresh pineapple contains enzymes that can mess with the cake structure and lacks the right liquid ratio.

Can I use a round cake tin instead?

Yes, an 18cm (7-inch) round cake tin works well. Check the cake around 50 minutes as it may bake slightly faster.

Why did my fruit sink to the bottom?

This usually happens if the batter is too warm or the fruit is too heavy. Toss the dried fruit in a tablespoon of flour before folding it in next time.

Nutrition

• Calories: 280 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Plain Cake Recipe
• Mary Berry Plum Crumble Cake Recipe
• Mary Berry Orange and Lemon Cake Recipe