Mary Berry Sultana Fairy Cakes Recipe

These Mary Berry Sultana Fairy Cakes are light, tender, and dotted with juicy sultanas that add sweetness to every bite. They’re perfect for afternoon tea, children’s parties, lunchbox treats, or quick bakes on busy days. With simple ingredients and a traditional creaming method, these fairy cakes rise beautifully and bake evenly, giving you soft, golden little cakes with subtle fruity flavour.
The recipe uses classic British baking techniques and takes only minutes to prepare, making it ideal for both new and experienced bakers.

What Are Mary Berry’s Sultana Fairy Cakes?

Mary Berry’s Sultana Fairy Cakes are miniature sponge cakes made with butter, sugar, eggs, flour, and plump sultanas folded into the batter. They’re baked in small paper cases, offering a delicate crumb and subtle sweetness. These cakes are a lighter alternative to cupcakes—simple, elegant, and perfect with tea or coffee.

Why This Recipe Is Worth Trying

• Quick and reliable bake – Ready in under 25 minutes.
• Perfect for beginners – Straightforward method with consistent results.
• Family-friendly flavour – Not too sweet, with gentle fruitiness.
• Freezes beautifully – Ideal for batch baking.
• Great for occasions – Lovely for school events, birthdays, or tea parties.
• Uses everyday ingredients – Budget-friendly and pantry-ready.

Essential Ingredients to Make Mary Berry Sultana Fairy Cakes

• 100g butter, softened
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• ½ teaspoon baking powder
• 75g sultanas
• 1–2 tablespoons milk (only if the mixture feels thick)
• Optional: A little vanilla extract for extra warmth

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric hand mixer or wooden spoon
• 12-hole fairy cake or cupcake tray
• Paper cases
• Spatula
• Teaspoon or small ice cream scoop
• Cooling rack

Step-by-Step Guide to Making Mary Berry Sultana Fairy Cakes

• Prepare your tray: Line the fairy cake tin with 12 paper cases.
• Cream the butter and sugar: Beat together until pale and fluffy.
• Add eggs gradually: Mix in one egg at a time to avoid curdling.
• Fold in dry ingredients: Sift flour and baking powder, then gently fold into the mixture.
• Add the sultanas: Stir them through evenly, ensuring good distribution.
• Check consistency: Add a splash of milk if the batter is too thick.
• Fill the cases: Spoon the mixture evenly into all 12 cases.
• Bake: Cook until golden and springy to the touch.
• Cool completely: Transfer to a rack before serving or storing.

What I Got Wrong (And How I Fixed It)

• Cakes turned out too dry – I baked them 2 minutes less and added a spoonful of milk to the batter.
• Sultanas sank to the bottom – Tossing them lightly in flour kept them suspended in the sponge.
• Cakes didn’t rise evenly – Creaming the butter and sugar for longer fixed the issue.
• Mixture curdled – Adding eggs slowly and mixing well prevented curdling.

Healthier Version of Mary Berry’s Sultana Fairy Cakes

• Swap half the butter for Greek yoghurt for a lighter crumb.
• Replace caster sugar with unrefined golden sugar.
• Use wholemeal self-raising flour for extra fibre.
• Add orange zest for natural sweetness without extra sugar.

Ingredient Substitutions for Mary Berry Sultana Fairy Cakes

• Replace sultanas with raisins, currants, or dried cranberries.
• Use margarine instead of butter for a softer texture.
• Swap self-raising flour for plain flour plus 1 teaspoon baking powder.
• Substitute dairy milk with oat or almond milk if needed.

Pairing Ideas: What to Serve With Mary Berry Sultana Fairy Cakes

• A warm cup of tea – The classic British pairing.
• Cold milk for kids – Perfect for lunchboxes or snacks.
• Fresh berries on the side – Adds colour and freshness.
• A small spoonful of jam – Complements the gentle sweetness.
• Lemon icing drizzle – Adds a citrus twist for adults.

Expert Tips to Make Perfect Mary Berry Sultana Fairy Cakes

• Cream thoroughly to create a light, airy sponge.
• Avoid overmixing after adding flour to keep cakes soft.
• Distribute batter evenly so all cakes bake consistently.
• Keep ingredients at room temperature for smoother mixing.
• Use a small scoop for neat, even portions.
• Soak the sultanas briefly in warm water if they seem dry.
• Check early—fairy cakes can overbake quickly.

Creative Ways to Customize Mary Berry Sultana Fairy Cakes

• Add cinnamon or mixed spice for a warmer flavour.
• Stir in chocolate chips for a sweeter variation.
• Top with a thin icing glaze for a bakery-style finish.
• Add lemon zest for a citrus lift.
• Use dried apricots or peaches for fruity upgrades.
• Sprinkle demerara sugar on top before baking for crunch.

Storing Mary Berry Sultana Fairy Cakes the Right Way

• Keep in an airtight tin at room temperature for up to 3 days.
• Freeze individually wrapped cakes for up to 2 months.
• Defrost at room temperature before serving.
• Warm in a low oven if you prefer them slightly heated.

How to Reheat Mary Berry Sultana Fairy Cakes (If Needed)

Warm in a preheated oven at 140°C (285°F) for 3–4 minutes. Avoid microwaving, as it can make the cakes rubbery. If frozen, let them thaw completely before reheating.

Nutritional Breakdown (per cake)

• Calories: ~135
• Carbohydrates: 19g
• Protein: 2g
• Fat: 6g
• Fibre: 1g
• Sugar: varies depending on sultanas

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FAQs

Why do my sultanas sink to the bottom of fairy cakes?

Sultanas often sink when the batter is too loose or not mixed correctly. Lightly coating the sultanas in a teaspoon of flour before folding them into the batter helps keep them suspended throughout the sponge.

How do I keep fairy cakes soft and moist?

Creaming the butter and sugar thoroughly creates an airy base that keeps the cakes soft. Avoid overbaking and remove them from the oven as soon as they spring back when touched.

Can I substitute other dried fruits for sultanas in these fairy cakes?

Yes, raisins, currants, chopped apricots, or dried cranberries all work well. Use the same amount and coat them lightly in flour to prevent sinking.

Why did my fairy cake batter curdle when adding the eggs?

Eggs added too quickly can cause curdling. Add them one at a time and beat well between additions. If it still curdles slightly, folding in flour will usually bring the mixture back together.

Wrapping It Up

Mary Berry Sultana Fairy Cakes are simple, comforting, and timeless. With their soft crumb, light sweetness, and bursts of fruity flavour, they’re a bake you can rely on any day of the week. Whether for parties, snacks, or afternoon tea, these fairy cakes deliver effortless charm and delicious results.