Mary Berry Pineapple Fruit Cake Recipe

This moist and fruity Mary Berry Pineapple Fruit Cake Recipe uses a clever “boil and bake” method to plump the dried fruit before it even hits the oven. Packed with crushed pineapple, sultanas, and glacé cherries, this dense, golden loaf offers a tropical twist on a traditional tea bread, keeping it incredibly succulent for days.

Jump to Recipe

Mary Berry Pineapple Fruit Cake Ingredients

The Boiled Fruit Base:

• 1 (432g) can Crushed Pineapple: In syrup (do not drain). This provides the liquid and the tropical flavor backbone.
• 175g (6 oz) Sultanas: Golden raisins work well too.
• 100g (3 ½ oz) Glacé Cherries: Rinsed, dried, and quartered to prevent sinking.
• 175g (6 oz) Sugar: Granulated or light muscovado depending on how dark you want the cake.
• 175g (6 oz) Butter: Cut into cubes for melting.

The Cake Batter:

• 275g (10 oz) Self-Raising Flour: Provides the lift for this heavy fruit mixture.
• 2 Large Eggs: Beaten.
• 1 tsp Mixed Spice: Or cinnamon, for a subtle warming note.
• 1/2 tsp Bicarbonate of Soda: Helps aerate the dense batter.

How To Make Mary Berry Pineapple Fruit Cake

1. Prep the Tin: Preheat your oven to 160°C (140°C Fan / Gas 3). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2. Simmer the Fruit: Place the crushed pineapple (with its syrup), sultanas, sugar, and butter into a large saucepan. Heat gently until the butter has melted and the sugar has dissolved. Bring to a boil and simmer for 2–3 minutes. This plumps the fruit and creates a syrup.
3. Cool: Remove the pan from the heat. Allow the mixture to cool to room temperature. Crucial Step: If you add the eggs while the mixture is hot, they will scramble.
4. Add Dry Ingredients: Once cooled, stir in the beaten eggs. Sift the flour, mixed spice, and bicarbonate of soda over the mixture. Fold everything together gently until well combined and no flour pockets remain.
5. Fold in Cherries: Finally, fold in the quartered glacé cherries. Adding them last helps ensure they are distributed evenly.
6. Bake: Pour the batter into the prepared loaf tin. Level the surface. Bake in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes. The cake is done when it is golden brown, well-risen, and a skewer inserted into the center comes out clean.
7. Cool: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Pineapple Variations: If you can only find pineapple chunks or rings, blitz them in a food processor (with the juice) until crushed before using.
• Tin Lining: Because of the high sugar content from the fruit syrup, this cake can stick. Double-line the tin with parchment to be safe.
• Storage Magic: Like many boiled fruit cakes, this improves with age. Wrap it in foil and let it sit for 24 hours before slicing to let the flavors mature and the crust soften.
• Don’t Rush the Cooling: Cooling the boiled mixture is the longest part of this recipe. To speed it up, transfer the hot mix to a wide, cold bowl.

What To Serve With Pineapple Fruit Cake

• Wensleydale Cheese: The crumbly, milky cheese is a classic partner for fruit cake.
• Butter: A thick smear of salted butter is traditional.
• Afternoon Tea: Serve alongside scones and finger sandwiches.
• Cheddar: A sharp cheddar provides a savory contrast to the sweet pineapple.

How To Store Pineapple Fruit Cake

• Room Temperature: Wrap tightly in greaseproof paper and foil. Store in an airtight tin for up to 1 week.
• Freeze: This cake freezes exceptionally well. Wrap the whole loaf or individual slices in double layers of cling film and freeze for up to 3 months.

Mary Berry Pineapple Fruit Cake Nutrition Facts

• Calories: 310 kcal
• Fat: 12g
• Carbohydrates: 48g
• Sugar: 35g
• Protein: 4g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Spiced Orange Cake Recipe
• Mary Berry Stem Ginger Cake Recipe
• Mary Berry Banana And Honey Cake Recipe