Mary Berry Traditional Fruit Cake Recipe

This rich, dense Mary Berry Traditional Fruit Cake is made with plump vine fruits, dark brown sugar, and ready in 2 hours and 45 minutes. The deep golden crust gives way to a moist centre packed with sweet cherries and warm mixed spice. I always make this a few weeks ahead for the absolute best flavour.

Why This Classic Works

I used to struggle with fruit cakes turning out painfully dry and crumbly around the edges. This recipe completely changed my approach to baking dense traditional cakes.

The slow bake at a low temperature protects the natural sugars in the fruit from burning. I learned that soaking the dried fruit overnight makes all the difference for a genuinely moist crumb.

Mary Berry Traditional Fruit Cake Ingredients

• 250g currants
• 250g sultanas
• 250g raisins
• 100g glacé cherries, rinsed and halved
• 50g mixed peel
• 3 tbsp brandy (plus extra for feeding)
• 250g unsalted butter, softened
• 250g dark muscovado sugar
• 4 large eggs
• 250g plain flour
• 1 tsp mixed spice
• 50g chopped almonds

How To Make Mary Berry Traditional Fruit Cake

1. Soak the fruit: Place the currants, sultanas, raisins, cherries, and mixed peel in a large bowl. Stir in the brandy, cover, and leave to soak overnight.
2. Prepare the tin: Preheat your oven to 140C (120C fan) or Gas Mark 1. Grease and double-line an 8-inch round deep cake tin with parchment paper.
3. Cream butter and sugar: Beat the softened butter and dark muscovado sugar together until pale and fluffy.
4. Add the eggs: Gradually beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
5. Fold the dry ingredients: Gently fold in the remaining flour, mixed spice, and chopped almonds until completely combined.
6. Incorporate the fruit: Stir the soaked mixed fruit and any residual brandy into the batter until evenly distributed.
7. Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 2 hours to 2 hours 15 minutes, or until a skewer comes out clean.

Recipe Tips

• Wash the cherries: Rinsing the sticky syrup off glacé cherries stops them from sinking to the bottom of the tin.
• Protect the outside: Wrap the outside of your cake tin with a double layer of brown paper to prevent the edges from burning during the long bake.
• Test early: Oven temperatures vary, so check the cake 30 minutes before the end of the suggested baking time.
• Feed while warm: Skewer the baked cake a few times while it is still warm and drizzle over an extra tablespoon of brandy.

What To Serve With Traditional Fruit Cake

A thick slice pairs naturally with a sharp cheddar or Wensleydale cheese to balance the rich sweetness. It also works brilliantly alongside a strong pot of black tea.

How To Store

Wrap the completely cooled cake in a layer of parchment paper followed by a tight layer of foil. Store it in an airtight tin in a cool, dark place for up to three months. You can freeze the tightly wrapped cake for up to six months.

FAQs

• Can I make this alcohol-free? Yes, you can soak the dried fruit in cold tea or fresh orange juice instead of brandy.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking can cause the heavy centre to collapse.
• How often should I feed the cake? If making ahead, feed the cake with a teaspoon of brandy every two weeks until you are ready to serve.
• Do I have to use dark muscovado sugar? Light muscovado works, but dark sugar gives the cake its classic deep colour and rich treacle flavour.

Nutrition

• Calories: 380 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 45mg
• Total Carbohydrate: 62g
• Protein: 5g

Try More Recipes:

• Mary Berry Toffee Cake Recipe
• Mary Berry Tea Cakes Recipe
• Mary Berry Strawberry and Cream Cake Recipe