Mary Berry's Classic Fruit Cake

A rich celebration fruit cake packed with brandy-soaked dried fruits, citrus zest, and nuts, baked slowly for deep flavor.

Baking Vegetarian Dessert Christmas Fruit Cake

Estimated Nutrition

Calories

1052.5

kcal / serving

8420 kcal total

Carbs

135.7g

per serving

1085.4 g total

Fat

49.4g

per serving

395.2 g total

Protein

13.2g

per serving

105.5 g total

Cook Time

285

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

400

Muscovado Sugar

dark

tbsp

Black Treacle

Dairy

400

Butter

softened

piece

Eggs

free-range

Fruits

350

225

225

175

rinsed, dried and quartered

175

Dried Apricots

ready-to-eat, snipped into pieces

Mixed Candied Peel

finely chopped

piece

Lemon

grated zest only

piece

Orange

grated zest only

piece

Glacé Cherries

halved for decoration

GrainsCereals

275

Plain Flour

Liquids

tbsp

Brandy

plus extra for feeding

NutsSeeds

0.5

tsp

Nutmeg

grated

0.75

tsp

Mixed Spice

ground

Almonds

whole, chopped with skins on

piece

Almonds

whole blanched for decoration

Method

Combine currants, sultanas, raisins, prepared cherries, apricots, and mixed peel in a bowl with brandy and soak overnight.

Grease a 23cm round cake tin and line it with a double layer of baking parchment.

Preheat the oven to 140°C.

Beat together flour, nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, treacle, and citrus zest until thoroughly mixed.

Fold the soaked fruits into the batter.

Spoon the mixture into the tin, level the surface, and decorate with whole almonds and cherries.

Bake for 4 to 5 hours until firm and a skewer comes out clean.

Cool the cake in the tin, then pierce with a skewer and feed with additional brandy.

Wrap the cold cake in greaseproof paper and foil for storage.