Mary Berry Rich Fruit Cake

A Mary Berry Rich Fruit Cake is everything a traditional fruit cake should be—deeply fruity, beautifully moist, gently spiced, and full of warm, comforting flavors. This cake is perfect for Christmas, celebrations, gifting, or simply enjoying with tea. With a combination of dried fruits, citrus zest, warm spices, and a tender buttery crumb, this rich fruit cake develops even better flavor as it matures. It’s a classic, timeless bake that always impresses.

What Is Mary Berry’s Rich Fruit Cake?

Mary Berry’s rich fruit cake is a dense, luxurious cake made from mixed dried fruits, butter, brown sugar, warm spices, and citrus zest. It is baked slowly to keep the texture moist, and it stores exceptionally well—becoming richer and deeper in flavor over time.

Other Popular Mary Berry Recipes

• Mary Berry No-Churn Ice Cream
• Mary Berry Condensed Milk Ice Cream
• Mary Berry Light Farmhouse Fruit Cake

Why This Recipe Is Worth Trying

• Perfect festive bake with deep, traditional flavor.
• Long shelf life, ideal for make-ahead baking.
• Moist, tender texture from slow baking.
• Packed with fruits, making every bite rich and satisfying.
• Versatile recipe—easy to customize with your favorite fruits and nuts.

Essential Ingredients to Make Mary Berry’s Rich Fruit Cake

• 225g unsalted butter (softened)
• 225g light brown sugar
• 4 large eggs
• 225g self-raising flour
• 900g mixed dried fruit (raisins, currants, sultanas)
• 100g glace cherries, halved
• 100g mixed peel
• Zest of 1 lemon and 1 orange
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 3–4 tbsp milk (if needed)
• Optional: 2 tbsp brandy or orange juice

Handy Kitchen Tools for Best Results

• 20cm deep round cake tin
• Electric mixer
• Large mixing bowl
• Baking parchment
• Cooling rack
• Spatula
• Kitchen scales

Step-by-Step Guide to Making Mary Berry Rich Fruit Cake

Step 1: Prepare the Cake Tin

Line a deep 20cm tin with baking parchment, including the sides. Preheat your oven to 140°C (120°C fan) / 285°F.

Step 2: Cream Butter and Sugar

Beat the butter and brown sugar until pale, creamy, and fluffy. This helps create a softer cake crumb.

Step 3: Add Eggs Gradually

Add eggs one at a time, beating well between each addition. If the mixture curdles, add a spoonful of flour.

Step 4: Add Dry Ingredients and Spices

Fold in the self-raising flour, mixed spice, cinnamon, and nutmeg gently until combined.

Step 5: Add Fruits and Citrus Zest

Stir in the mixed dried fruit, glace cherries, peel, lemon zest, and orange zest. Add milk (or brandy/orange juice) if the batter feels too thick.

Step 6: Spoon Batter into Tin

Transfer the mixture to the prepared tin and level the surface with a spoon.

Step 7: Bake Slowly

Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean. Cover lightly with foil if the top browns too quickly.

Step 8: Cool Completely

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

Step 9: Optional: Mature the Cake

Wrap the cooled cake in parchment and foil. Store in an airtight tin to mature for 1–2 weeks, or brush lightly with brandy for deeper flavor.

What I Got Wrong (And How I Fixed It)

• Cake too dry: Added an extra tablespoon of milk and baked at a lower temperature.
• Fruit sinking: Tossed the mixed fruits in 1 tablespoon of flour before mixing.
• Top over-browned: Covered with foil halfway through baking.
• Cake cracked: Lowered the temperature and avoided overmixing.

Healthier Version of Mary Berry Rich Fruit Cake

Use reduced sugar, replace half the butter with applesauce, choose unsweetened dried fruits, and add grated apple for natural moisture. Wholemeal flour can also replace ⅓ of the flour for extra fiber.

Ingredient Substitutions for Mary Berry Rich Fruit Cake

• Brown sugar → coconut sugar or demerara
• Mixed dried fruits → apricots, cranberries, dates
• Self-raising flour → plain flour + baking powder
• Brandy → orange juice or apple juice
• Mixed spice → cinnamon + nutmeg

Pairing Ideas: What to Serve With Mary Berry Rich Fruit Cake

• Strong cheddar cheese – Savory contrast.
• Whipped cream – Light and airy.
• Custard – Warm and comforting.
• Hot tea – Classic pairing.
• Greek yogurt – Fresh and creamy balance.

Expert Tips to Make a Perfect Mary Berry Rich Fruit Cake

• Use room temperature ingredients for smooth mixing.
• Bake low and slow to avoid dryness.
• Soak fruits briefly in warm juice or brandy for extra moisture.
• Line the tin well to prevent over-browning.
• Let it rest before cutting for the best flavor.
• Add milk gradually to avoid a thick, heavy batter.

Creative Ways to Customize Mary Berry’s Rich Fruit Cake

• Add chopped nuts like almonds or pecans.
• Splash in rum or sherry for a festive touch.
• Mix dried apricots or figs for extra richness.
• Use orange zest and juice for a brighter flavor.
• Top with almonds before baking for decoration.

Storing Mary Berry Rich Fruit Cake the Right Way

• Room temperature: Store wrapped for up to 2 weeks.
• Long-term: Freeze slices for up to 3 months.
• Keep airtight: Prevents the cake from drying.

How to Reheat Rich Fruit Cake (If Needed)

• Microwave: 10–12 seconds per slice.
• Oven: Warm at 150°C for 5 minutes.
• Serve warm with butter or cream for extra indulgence.

Nutritional Breakdown (per slice)

• Calories: 360
• Fat: 13g
• Carbs: 56g
• Sugar: 42g
• Protein: 4g
• Fiber: 3g

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FAQs

Why did my rich fruit cake turn out dry?

A fruit cake becomes dry when baked at a high temperature or for too long. Bake low and slow at 140°C (285°F) and check near the end of the cooking time. Adding 2–3 tablespoons of milk or soaking the fruits beforehand also keeps the cake moist.

How do I stop the fruits from sinking to the bottom?

Fruit sinks when the batter is too loose or the fruits aren’t coated properly. Toss the dried fruits in a tablespoon of flour before mixing. A thicker batter and even folding help distribute the fruits throughout the cake.

Why is my rich fruit cake cracking on top?

Cracks appear when the oven temperature is too high or the batter rises too quickly. Use a lower temperature, line the tin well, and place the cake on the middle rack. Cover the cake loosely with foil if it starts to brown too fast.

Can I make Mary Berry’s rich fruit cake ahead of time?

Yes, this cake is perfect for advanced baking. Rich fruit cakes improve in flavor as they mature. Once cooled, wrap the cake in parchment and foil, store it in an airtight tin, and let it rest for 1–2 weeks fora deeper flavor. You may brush with brandy for even better results.

Wrapping It Up

This Mary Berry Rich Fruit Cake is a timeless classic—moist, flavorful, packed with fruits, and perfect for any celebration. With a slow bake and simple ingredients, it delivers a luxurious texture and rich depth that gets better each day it rests