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Mary Berry Fruit Cake with Condensed Milk

Mary Berry Fruit Cake with Condensed Milk
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This is a classic-style fruit cake where condensed milk replaces both sugar and some of the liquid, creating a rich, flavourful, tender cake packed with dried fruits. It’s a simplified version compared to traditional fruit cakes, but still delivers the same festive warmth and depth.

Ingredients

Scale

  • 1 can (397g) sweetened condensed milk

  • 150g unsalted butter, softened

  • 2 large eggs

  • 225g self-raising flour

  • 300g mixed dried fruit (raisins, sultanas, currants, cherries, apricots)

  • 1 tsp vanilla extract

  • 1 tsp mixed spice

  • Zest of 1 orange (optional)

  • Pinch of salt

Instructions

Step 1: Prepare the cake tin

Line an 8-inch round cake tin with baking parchment and preheat your oven to 150°C (300°F).

Step 2: Cream the butter and condensed milk

Beat softened butter and condensed milk until smooth and creamy.

Step 3: Add the eggs

Whisk in the eggs one at a time until fully combined.

Step 4: Fold in the dry ingredients

Add self-raising flour, mixed spice, and salt. Fold gently until the mixture is smooth.

Step 5: Add the fruit and flavourings

Mix in the dried fruit, vanilla extract, and orange zest until evenly distributed.

Step 6: Fill the tin

Scoop the batter into the prepared tin and smooth the top with a spatula.

Step 7: Bake slowly

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer comes out clean.

Step 8: Cool and serve

Let the cake cool in the tin for 15 minutes, then transfer to a rack to finish cooling.

Find it online: https://maryberrycooks.co.uk/mary-berry-fruit-cake-with-condensed-milk/