Farmhouse fruit cake has always held a special place in my heart. It reminds me of weekends at my grandmother’s house, where the scent of warm spices and dried fruit would fill the entire kitchen. Years later, when I came across Mary Berry’s Farmhouse Fruit Cake recipe, it felt like stepping right back into those cherished memories. The first time I baked it, I was simply looking for something rustic and nostalgic to serve with afternoon tea. What I ended up with was a beautifully golden, perfectly spiced loaf packed with soft fruits and a tender crumb.
What I love most about Mary’s recipe is how dependable and straightforward it is. Everything about it screams comfort, from the way the batter comes together in minutes to how it fills the kitchen with that irresistible aroma as it bakes. It’s not overly sweet, which I appreciate, and the balance of fruit and sponge is just right. It’s the kind of cake you want to enjoy slowly, preferably with a warm drink and good company.
Since then, this farmhouse fruit cake has become a regular in my baking rotation. I’ve made it for holiday gatherings, packed it for road trips, and even gifted it to friends. It keeps beautifully, tastes even better the next day, and travels well too. Sometimes I toast a slice and spread a little butter on itas it’s such a comforting treat.
Mary Berry’s Farmhouse Fruit Cake is everything I want in a traditional bake. It’s simple, nostalgic, and full of old-fashioned goodness. If you’re looking for a no-fuss recipe that delivers every single time, this is one to bookmark. It’s the kind of cake that makes a house feel like a home, and I’m always glad to have a loaf on hand.
What is Mary Berry Farmhouse Fruit Cake?
Mary Berry’s Farmhouse Fruit Cake is a classic British-style loaf made with mixed dried fruits, warm spices, butter, and eggs. It’s a simple, dense yet tender cake that is perfect for serving with tea. The fruits are soaked and folded into a buttery batter before baking into a golden-brown loaf that’s rich, rustic, and delicious.
Why You Should Try This Recipe?
You should try this recipe because it’s the perfect introduction to traditional British baking. It’s quick to put together, uses everyday ingredients, and yields a moist, flavorful cake that improves as it sits. It’s also extremely versatile, ideal for breakfast, afternoon tea, or even a light dessert.
Ingredients Needed to Make Mary Berry Farmhouse Fruit Cake
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225g self-raising flour
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100g softened butter
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100g light muscovado sugar
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2 large eggs
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350g mixed dried fruit (raisins, currants, sultanas)
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1 tbsp milk
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1 tsp mixed spice
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Zest of 1 lemon (optional)
Instructions to Make Mary Berry Farmhouse Fruit Cake
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Preheat your oven to 160°C (140°C fan). Grease and line a 2lb loaf tin with parchment paper.
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In a large bowl, cream the softened butter and sugar together until light and fluffy.
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Beat in the eggs one at a time, mixing well after each addition.
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Sift in the flour and mixed spice, then stir until just combined.
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Fold in the dried fruits and lemon zest, if using.
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Add a tablespoon of milk to loosen the mixture slightly.
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Spoon the batter into the prepared tin and level the top with a spatula.
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Bake for 1¼ to 1½ hours, or until a skewer inserted into the center comes out clean.
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Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
Mary Berry Farmhouse Fruit Cake
Equipment
- Oven
Ingredients
- 225 g self-raising flour
- 100 g softened butter
- 100 g light muscovado sugar
- 2 large eggs
- 350 g mixed dried fruit raisins, currants, sultanas
- 1 tbsp milk
- 1 tsp mixed spice
- Zest of 1 lemon optional
Instructions
- Preheat your oven to 160°C (140°C fan). Grease and line a 2lb loaf tin with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the flour and mixed spice, then stir until just combined.
- Fold in the dried fruits and lemon zest, if using.
- Add a tablespoon of milk to loosen the mixture slightly.
- Spoon the batter into the prepared tin and level the top with a spatula.
- Bake for 1¼ to 1½ hours, or until a skewer inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
Notes
- Use good quality dried fruit for the best flavor and texture.
- Soak the fruit in tea or orange juice beforehand if you want extra moisture.
- Don’t overmix the batter, just fold until combined.
- Check the cake midway through baking and cover with foil if it’s browning too quickly.
Nutritional Value (Per slice, approx.)
- Calories: 270 kcal
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 44g
- Sugar: 26g
- Fiber: 2g
- Sodium: 110mg
What Goes Well with Mary Berry Farmhouse Fruit Cake
This cake is lovely on its own but also pairs wonderfully with a cup of tea or coffee. A little butter spread on a warm slice makes it even more indulgent. It also works beautifully with clotted cream or a spoon of Greek yogurt.
My Tips to Make the Best Mary Berry Farmhouse Fruit Cake
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Use good quality dried fruit for the best flavor and texture.
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Soak the fruit in tea or orange juice beforehand if you want extra moisture.
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Don’t overmix the batter, just fold until combined.
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Check the cake midway through baking and cover with foil if it’s browning too quickly.
Easy Variations of Mary Berry Farmhouse Fruit Cake
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Nutty twist: Add a handful of chopped walnuts or almonds.
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Citrus boost: Mix in orange or lime zest along with the lemon.
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Spiced version: Add ground cinnamon, nutmeg, or ginger.
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Boozy version: Soak the dried fruit in rum or brandy overnight.
Best Way to Store Mary Berry Farmhouse Fruit Cake
Store the cooled cake in an airtight container at room temperature for up to 5 days. It actually tastes better after a day or two as the flavors develop. You can also wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Nutritional Value (Per slice, approx.)
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Calories: 270 kcal
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Protein: 4g
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Fat: 9g
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Saturated Fat: 5g
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Carbohydrates: 44g
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Sugar: 26g
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Fiber: 2g
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Sodium: 110mg
FAQs
Can I use fresh fruit instead of dried?
No, fresh fruit adds too much moisture and will affect the texture of the cake.
Is it okay to use only one type of dried fruit?
Yes, you can use just raisins or sultanas if that’s what you have.
Can I make it gluten-free?
Yes, use a gluten-free self-raising flour blend and check that all other ingredients are certified gluten-free.
How do I know when the cake is fully baked?
Insert a skewer into the center…if it comes out clean, it’s ready.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, but the cake may not keep as well.
Conclusion
Every time I bake this Farmhouse Fruit Cake, it feels like I’m connecting to something timeless and comforting. It’s the kind of recipe that doesn’t need fancy decorations or trendy ingredients to shine. What makes it special is its simplicity and the cozy, familiar flavor that reminds me of family and tradition. The moment it comes out of the oven, golden and fragrant, I always get that little rush of baking satisfaction.
I often bake this cake when I want to slow down and enjoy something homemade and hearty. Whether it’s for a weekend treat or to share with neighbors, it never fails to bring a smile. And I love how it keeps well for days, making it perfect for packed lunches, tea breaks, or a quick sweet fix after dinner. I even enjoy it slightly toasted with a bit of butter on chilly mornings, it’s such a lovely way to start the day.
Mary Berry’s recipe is one I’ve come to trust completely. It’s clear, approachable, and turns out just the way you expect it to. That’s why this cake is always in my regular baking rotation. And the best part? It’s so adaptable. I’ve tried adding nuts, using citrus zest, and even soaking the fruit for a richer taste and every version still works beautifully.
If you’ve never baked a farmhouse-style cake before, this is the perfect place to start. It captures the heart of traditional baking in the best possible way. So grab your mixing bowl, warm up the oven, and let your kitchen be filled with the sweet scent of something truly classic. I promise, you’ll find yourself making this again and again, just like I do.
