Mary Berry Apple and Sultana Cake Recipe

Name: Mary Berry Apple and Sultana Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 225g unsalted butter, softened; 175g light brown sugar; 3 large eggs; 225g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 2 tbsp milk; 2 cooking apples, peeled and chopped; 100g sultanas; 1 tbsp lemon juice; Icing sugar, for dusting; Butter and parchment for lining

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This Mary Berry apple and sultana cake is a gently spiced, traditional bake with a soft, moist crumb and bursts of sweetness from juicy apples and plump sultanas. It is simple enough for beginners, yet satisfying for experienced home bakers who enjoy classic British cakes. The flavour is comforting and well balanced, with warm spice and fruit in every slice. From start to finish, it takes around 90 minutes including cooling.

Ingredients

For the cake

225g unsalted butter, softened
175g light brown sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk

For the fruit

2 medium cooking apples, peeled, cored and finely chopped
100g sultanas
1 tbsp lemon juice

For finishing

Icing sugar, for dusting

How to Make Mary Berry Apple and Sultana Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a deep 20cm round cake tin with baking parchment, making sure the sides are well covered.
Prepare the fruit: Place the chopped apples into a bowl and toss with the lemon juice to prevent browning. Add the sultanas and set aside.
Mix the cake batter: Put the softened butter, light brown sugar, eggs, flour, baking powder, cinnamon and milk into a large bowl. Beat together with an electric mixer until smooth, pale and well combined.
Fold in the fruit: Gently fold the apple and sultana mixture into the cake batter using a spatula, making sure the fruit is evenly distributed.
Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake in the centre of the oven for 50 to 55 minutes, until golden and a skewer inserted into the centre comes out clean.
Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
Finish: Dust lightly with icing sugar before serving.

Tips for the Best Apple and Sultana Cake

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Keep the oven closed for at least the first 40 minutes and always test with a skewer before removing.

How do I keep the cake moist?

Use cooking apples and do not overbake the cake. Once cool, store it in an airtight container to lock in moisture.

Can I make this cake lighter?

Be careful not to overmix the batter once everything is combined. Overbeating can make the cake dense.

Serving Suggestions

Serve warm with custard for a classic pudding.
Enjoy with a cup of tea or coffee.
Add a spoon of lightly whipped cream on the side.

Storage

Room temperature

Store the cake in an airtight container for up to 3 days in a cool place.

Refrigerator

The cake can be kept in the fridge for up to 5 days. Bring to room temperature before serving for best flavour.

Freezing

Wrap slices individually in cling film and freeze for up to 3 months. Defrost thoroughly at room temperature.

Nutrition

Calories: 380 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 17g
Saturated fat: 10g
Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.