Mary Berry Manor House Cake Recipe

Mary Berry Manor House Cake is a classic British loaf cake known for its light texture, buttery crumb, and simple yet comforting flavour. It’s the kind of cake that feels at home on any table—perfect with afternoon tea, as a lunchbox treat, or as a quick bake when you want something warm and nostalgic. With soft sponge, gentle sweetness, and optional additions like dried fruit or nuts, this traditional loaf offers an inviting taste of old-fashioned home baking.

The recipe is simple, reliable, and ideal for both beginners and seasoned bakers.

What Is Mary Berry’s Manor House Cake?

Mary Berry Manor House Cake is a traditional British loaf cake made with butter, sugar, eggs, flour, and milk, often enriched with ground almonds or dried fruit. It bakes into a soft, moist sponge with a golden crust and a delicate, buttery flavour reminiscent of classic tearoom cakes.

Other Popular Mary Berry Recipes

• Mary Berry Strawberry Muffins
• Mary Berry Orange Polenta Cake
• Mary Berry Apricot Cake
• Mary Berry Lemon Drizzle Cake in Loaf Tin

Why This Recipe Is Worth Trying

• Beautifully simple – Uses everyday ingredients with dependable results.
• Perfect texture – Soft, light crumb and gentle sweetness.
• Versatile – Easy to customise with almonds, citrus zest, or dried fruit.
• Ideal for any time – Works for tea breaks, picnics, or gifting.
• Reliable Mary Berry method – Straightforward steps suitable for all skill levels.

Essential Ingredients to Make Mary Berry Manor House Cake

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 50g ground almonds (optional but recommended)
• 2 tablespoons milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Optional: 75g raisins or sultanas
• Optional: Flaked almonds for topping

Handy Kitchen Tools for Best Results

• 2lb loaf tin – The ideal size for a tall, even-baked cake.
• Electric hand mixer – Helps cream the butter and sugar to a light, fluffy consistency.
• Mixing bowl – For combining all ingredients smoothly.
• Rubber spatula – Useful for folding the batter without knocking out air.
• Baking parchment – Prevents sticking and ensures clean release.

Step-by-Step Guide to Making Mary Berry Manor House Cake

Step 1 — Prepare the loaf tin

Line a 2lb loaf tin with baking parchment. Grease the sides lightly for easy removal.

Step 2 — Cream butter and sugar

Beat the softened butter and caster sugar together until pale and fluffy. This step helps create a light sponge texture.

Step 3 — Add the eggs

Beat in the eggs one at a time, ensuring each is fully combined before adding the next. If the mixture curdles slightly, add a spoon of flour.

Step 4 — Fold in the dry ingredients

Add the self-raising flour, baking powder, and ground almonds. Fold gently with a spatula to avoid losing air.

Step 5 — Add milk and flavouring

Stir in the milk and vanilla extract. The batter should drop easily from the spoon. Add raisins or sultanas if using.

Step 6 — Fill the tin

Spoon the mixture into the prepared loaf tin. Level the top and sprinkle flaked almonds if desired.

Step 7 — Bake until golden

Bake at 160°C (140°C fan) for 1 hour – 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean.

Step 8 — Cool and serve

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack. Slice once completely cooled.

What I Got Wrong (And How I Fixed It)

• Sponge turning dense – Creaming the butter and sugar longer improved lightness.
• Cake cracking too much – Lower oven temperature created a smoother top.
• Fruit sinking to the bottom – Tossing raisins in a little flour helped them stay suspended.
• Dry crumb – Adding a touch more milk made the cake softer and moister.

Healthier Version of Mary Berry Manor House Cake

• Replace half the butter with Greek yoghurt for a lighter crumb.
• Swap caster sugar for coconut sugar or use 25% less sugar.
• Use wholemeal self-raising flour for added fibre.
• Add grated apple or pear for natural sweetness.
• Serve plain and skip toppings for a reduced-calorie version.

Ingredient Substitutions for Mary Berry Manor House Cake

• Swap ground almonds with extra flour if needed.
• Replace vanilla with lemon or almond extract.
• Use dried cranberries or cherries instead of raisins.
• Replace milk with buttermilk for a richer flavour.
• Use soft brown sugar for a deeper caramel note.

Pairing Ideas: What to Serve With Mary Berry Manor House Cake

• A cup of black tea – A timeless British pairing.
• Fresh berries – Adds colour and lightness.
• Lemon curd – Gives a bright, citrusy contrast.
• Vanilla ice cream – Turns it into a simple dessert.
• Whipped cream – Adds softness without overpowering the cake.

Expert Tips to Make Perfect Mary Berry Manor House Cake

• Use room-temperature butter for easy creaming.
• Beat thoroughly to incorporate enough air into the batter.
• Fold gently once the flour goes in to keep the crumb light.
• Avoid opening the oven early to prevent sinking.
• Test with a skewer to ensure the centre has baked fully.
• Cool completely before slicing for the neatest cuts.
• Store properly to maintain its soft texture.

Creative Ways to Customize Mary Berry Manor House Cake

• Add citrus zest for brightness.
• Mix in chopped nuts for crunch.
• Swirl in jam or lemon curd for a marbled effect.
• Top with a simple icing drizzle for sweetness.
• Add chocolate chips for a modern twist.
• Include spices like cinnamon or nutmeg for warmth.

Storing Mary Berry Manor House Cake the Right Way

• Store at room temperature in an airtight tin for up to 4 days.
• Wrap tightly in cling film to keep moisture in.
• Freeze for 2 months by wrapping individual slices.
• Avoid the fridge as it can dry out the sponge.

How to Reheat Mary Berry Manor House Cake (If Needed)

• Warm slices in the microwave for 10–15 seconds.
• Heat in the oven at 150°C for 5 minutes to refresh texture.
• Serve with warm custard for a comforting dessert-style version.

Nutritional Breakdown (per serving)

• Calories: ~315
• Carbohydrates: 37g
• Fat: 16g
• Protein: 5g
• Sugar: 20g
• Fibre: 1g

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FAQs

How do I stop my Manor House Cake from becoming too dense?

A dense texture often means the butter and sugar were not creamed long enough. Cream them until very pale and fluffy, and fold in the flour gently to keep the batter airy.

Why does my Manor House Cake crack on top?

Small cracks are normal in loaf cakes, but large ones come from an oven that’s too hot. Baking at the recommended lower temperature helps the cake rise evenly without splitting too deeply.

How do I keep dried fruit from sinking in the cake?

Toss raisins or sultanas in a little flour before adding them to the batter. This helps suspend the fruit evenly throughout the cake during baking.

How do I make the cake moist and soft instead of dry?

Ensure the cake isn’t overbaked by checking it 5 minutes before the suggested time. Adding a splash of milk and using ground almonds in the batter also helps maintain moisture.

Wrapping It Up

Mary Berry Manor House Cake is a wonderfully comforting loaf that brings together simple ingredients and classic British flavours. With its soft crumb, buttery taste, and easy preparation, it’s a timeless bake perfect for any occasion.