This Mary Berry Fruit Loaf Recipe is a moist and plump recipe, which uses hot black tea and rich muscovado sugar. It’s the perfect afternoon tea treat, ready in about 1 hour and 45 minutes (plus soaking time).
Mary Berry Fruit Loaf Recipe Ingredients
- 12 oz (350g) mixed dried fruit (such as sultanas, raisins, currants, and glacé cherries)
- 10 fl oz (300ml) strong hot black tea (Earl Grey or English Breakfast)
- 8 oz (225g) light or dark muscovado sugar
- 1 large egg, beaten
- 9 oz (275g) self-raising flour
- 1 teaspoon mixed spice (optional)
How To Make Mary Berry Fruit Loaf Recipe
- Soak the fruit: The night before you want to bake, place the mixed dried fruit and the sugar in a large mixing bowl. Pour the hot tea over the top and stir well. Cover the bowl with a clean tea towel or cling film and leave it to soak overnight. This ensures the fruit absorbs the liquid and becomes juicy.
- Prep the oven and tin: Preheat your oven to 300°F (150°C / 130°C Fan / Gas Mark 2). Grease a 2lb (900g) loaf tin and line the base and sides with baking parchment.
- Mix the batter: Add the beaten egg to the soaked fruit mixture (no need to drain the liquid; use it all). Stir well.
- Add dry ingredients: Sift in the self-raising flour and the mixed spice (if using). Gently mix until the flour is thoroughly combined with the wet ingredients. Do not overbeat; just mix until no streaks of flour remain.
- Bake the loaf: Pour the mixture into the prepared loaf tin and level the surface with a spoon. Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes. The cake is done when it is firm to the touch and a skewer inserted into the center comes out clean.
- Cool and serve: Allow the loaf to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Remove the parchment paper before slicing.
Recipe Tips
- The Soaking Step: Do not skip the overnight soak. This process rehydrates the dried fruit so it doesn’t pull moisture from the cake batter during baking, ensuring a moist loaf without added butter.
- Tea Selection: While English Breakfast is standard, using Earl Grey adds a lovely citrus note. You can also use Lady Grey or even a fruit tea for a different flavor profile.
- Sugar Choice: Muscovado sugar provides a deep, toffee-like flavor and dark color. If you cannot find it, dark brown soft sugar is the best substitute.
- Patience is key: This is a “fat-free” sponge (no butter or oil in the batter), so it relies on the soaked fruit for moisture. It actually tastes better and slices easier if you wrap it in foil and let it sit for a day or two before eating.
What To Serve With Mary Berry Fruit Loaf
This traditional “tea bread” is versatile and pairs well with savory and sweet toppings.
- Thick slices of salted butter
- A slice of sharp Cheddar or Wensleydale cheese (a classic Yorkshire pairing)
- Clotted cream and jam
- A hot mug of builders’ tea
How To Store Mary Berry Fruit Loaf Recipe
- Room Temperature: Store the cool loaf wrapped tightly in greaseproof paper and foil, or in an airtight tin. It will keep fresh for up to 5-7 days.
- Freeze: This loaf freezes excellently. Wrap the whole loaf or individual slices in a double layer of plastic wrap and foil. Freeze for up to 3 months. Defrost at room temperature.
Mary Berry Fruit Loaf Recipe Nutrition Facts
- Calories: 260
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 62g
- Dietary Fiber: 3g
- Sugar: 45g
- Protein: 4g
Nutrition information is estimated per slice (assuming 10 slices) and does not include butter served on top.
FAQs
If you don’t have self-raising flour, use plain (all-purpose) flour and add 2 level teaspoons of baking powder to ensure the loaf rises properly.
In this specific recipe, the batter is quite thick and loaded with fruit, so sinking is rarely an issue. However, if it happens, it usually means the batter was too wet (fruit wasn’t dried enough or too much liquid added) or the oven door was opened too early.
Yes, as written, this recipe contains no milk or butter, making it naturally dairy-free.
Try More Recipes:
- Mary Berry Chicken Provençal Recipe
- Mary Berry Chicken Marinade Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
Mary Berry Fruit Loaf Recipe
Description
A classic British “Tea Loaf” where dried fruits are plumped in hot tea overnight, resulting in a naturally moist, fat-free cake that improves with age.
Ingredients
Instructions
- Place dried fruit and sugar in a bowl; pour hot tea over.
- Cover and soak overnight (or at least 6 hours).
- Preheat oven to 300°F (150°C). Grease and line a 2lb loaf tin.
- Stir beaten egg into the fruit mixture.
- Sift in flour and spice; mix until just combined.
- Pour into tin and level the top.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes until a skewer comes out clean.
- Cool in tin for 10 minutes, then transfer to a wire rack.
Notes
- Slicing: Use a serrated bread knife for neat slices.
- Serving: Delicious toasted and buttered if the loaf is a few days old.
- Fruit Mix: You can customize the fruit mix with chopped apricots or dates if desired.
