Mary Berry​ Fruit Loaf Recipe

This simple Mary Berry Fruit Loaf Recipe is made with mixed dried fruit, strong hot tea, soft brown sugar, self-raising flour, and a single egg. This recipe creates a wonderfully moist and chewy loaf, with no added fat or butter. It’s perfect for a cozy afternoon tea or an easy weekend bake, and this recipe makes one 2lb loaf.

Jump to Recipe

Mary Berry Fruit Loaf Recipe Ingredients

• 350g (about 2 cups) mixed dried fruit (such as sultanas, raisins, and currants)
• 300ml (1 ¼ cups) strong, hot black tea (like English Breakfast or Earl Grey)
• 175g (¾ cup + 2 tbsp) soft light brown sugar
• 250g (2 cups) self-raising flour
• 1 tsp mixed spice
• 1 large egg, beaten

How To Make Mary Berry Fruit Loaf

1. Soak the fruit: Place the mixed dried fruit into a large mixing bowl. Pour the strong, hot tea all over the fruit. Cover the bowl and leave it to soak for at least 4 hours, or preferably overnight. This makes the fruit plump and juicy.
2. Preheat and prepare: When you are ready to bake, preheat your oven to 170°C (325°F / Gas Mark 3). Grease a 900g (2lb) loaf tin and line it completely with baking parchment.
3. Combine the ingredients: Add the soft brown sugar, self-raising flour, mixed spice, and the beaten egg to the bowl of soaked fruit (do not drain the tea).
4. Mix the batter: Stir everything together with a wooden spoon until all the ingredients are just combined. Be careful not to overmix the batter.
5. Bake the loaf: Pour the batter into the prepared loaf tin and level the top. Bake in the center of the preheated oven for 1 hour to 1 hour and 15 minutes.
6. Check for doneness: The loaf is cooked when it is dark golden brown and a skewer inserted into the center comes out clean.
7. Cool the loaf: Let the fruit loaf cool in the tin for 10-15 minutes before using the parchment paper to lift it out. Transfer it to a wire rack to cool completely before slicing.

Recipe Tips

• Use Strong Tea: The tea is a key liquid and flavor in this loaf. Using a strong, flavorful tea like Earl Grey (for a citrus note) or a robust English Breakfast tea will make a big difference. Weak tea will result in a bland loaf.
• Soak Overnight: While 4 hours is the minimum, soaking the fruit overnight is the real secret. This ensures the fruit is fully hydrated, which keeps the loaf incredibly moist and prevents the fruit from burning or drying out during baking.
• Don’t Overmix: When you add the flour and egg, mix only until you can no longer see dry streaks of flour. Overmixing will develop the gluten in the flour, resulting in a tough, dense loaf instead of a tender one.
• Line Your Tin: This is a very sticky, sugary batter that will stick to the pan. Line the bottom and all four sides of your loaf tin with baking parchment. Leave a little paper hanging over the long edges to create a “sling” to easily lift the loaf out.

What To Serve Fruit Loaf

This classic fruit loaf is traditionally served in thick slices, spread with a generous amount of cold, salted butter. The saltiness of the butter is the perfect contrast to the sweet, rich fruit loaf. It is the ideal companion to a strong cup of tea or a hot coffee for an afternoon break. For a savory twist, try serving a slice with a piece of sharp cheddar cheese.

How To Store Fruit Loaf Leftovers

• Room Temperature: This loaf is best stored at room temperature. Once completely cool, wrap it well in plastic wrap or foil, or store it in an airtight container. It will last for up to 5 days and often becomes moister and more flavorful on the second day.
• Freeze: This fruit loaf freezes beautifully. You can freeze the entire loaf or pre-slice it for convenience. Wrap the loaf (or slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.

Mary Berry Fruit Loaf Recipe Nutrition Facts

• Calories: 205 kcal
• Total Fat: 0.8g
• Saturated Fat: 0.2g
• Cholesterol: 15mg
• Sodium: 160mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 3g

Frequently Asked Questions

• Why did all my fruit sink to the bottom? This usually happens for two reasons: the batter was overmixed, making it too thin, or the fruit wasn’t soaked long enough. When the fruit is soaked, it plumps up and is less dense, helping it stay suspended in the simple batter.
• Can I make this gluten-free? Yes, this recipe works very well with a good-quality gluten-free self-raising flour blend. Just substitute it 1:1 for the regular flour.
• Can I add alcohol to this fruit loaf? Absolutely. For an extra-rich flavor, you can add 2-3 tablespoons of brandy, whisky, or dark rum to the hot tea before you pour it over the fruit to soak.
• My loaf looks cooked on top but is raw inside. What went wrong? This often means your oven is too hot. The outside cooks and darkens too quickly before the center has time to bake. If you notice it browning too fast, cover the top of the loaf loosely with a piece of aluminum foil for the last 20-30 minutes of baking.

Try More Recipes:

• Mary Berry Ginger And White Chocolate Cheesecake​
• Mary Berry Biscoff Cheesecake​ Recipe
• Mary Berry Passion Fruit Orange Cheesecake​ Recipe