Mary Berry’s Cherry Loaf is the kind of recipe that feels like a warm hug in cake form. It’s a wonderfully moist, tender loaf cake, studded with vibrant glacé cherries that add bursts of color and a gently sweet, chewy texture throughout each slice. As a staple of British baking, the cherry loaf offers simplicity and elegance, perfect with a pot of afternoon tea or served as a charming dessert.
What makes this particular recipe so special is Mary Berry’s signature touch – a balance of flavor, texture, and fuss-free instructions that make it approachable and enjoyable to bake. The cherries are often coated in flour before being folded into the batter, which keeps them from sinking, and the loaf bakes up with a golden crust and a delicate crumb. It’s not overly sweet, which makes it incredibly versatile – a treat for all occasions.
Mary Berry’s Cherry Loaf Recipe
Ingredients Needed
One of the best things about this cherry loaf is that it doesn’t require any exotic ingredients. Most of what you need is probably already sitting in your kitchen. Here’s the lineup:
- 225g (8 oz) self-raising flour – This helps the cake rise and gives it that light, fluffy structure.
- 100g (4 oz) glacé cherries – Rinsed, quartered, and dried. These are the stars of the show, adding sweetness and a pop of color.
- 175g (6 oz) unsalted butter – Softened to room temperature; gives the loaf richness and moisture.
- 175g (6 oz) caster sugar – A fine sugar that blends beautifully with the butter for a smooth batter.
- 2 large eggs – Room temperature is ideal; these bind everything together.
- ½ tsp almond extract – Adds a subtle nutty warmth that pairs beautifully with the cherries.
- 2-3 tbsp milk – To loosen the batter if needed, ensuring it’s just the right consistency.
Optional:
- A bit of icing sugar for dusting or a drizzle of glaze if you’re feeling fancy.
Equipment Needed
Before diving into the mixing and baking, you’ll want to make sure you have all the right tools on hand. Here’s what you’ll need:
- 1 loaf tin (approximately 2lb size or 8½ x 4½ inches) – Lined with parchment or greased well.
- Mixing bowl – A large one to comfortably mix all the ingredients.
- Electric hand mixer or stand mixer – Though you can mix by hand, a mixer makes creaming the butter and sugar easier and quicker.
- Sieve – For the flour, especially if it’s been sitting in your cupboard.
- Rubber spatula or wooden spoon – For folding in the cherries gently.
- Cooling rack – For allowing the cake to cool evenly without becoming soggy on the bottom.
- Measuring scale or cups and spoons – Accuracy is key in baking!
Instructions To Make Mary Berry’s Cherry Loaf
Now comes the best part – the process! Follow these steps closely for a lovely, golden loaf:
1. Prepare The Tin And Preheat Your Oven
Begin by preheating your oven to 160°C (140°C fan) / 325°F / Gas Mark 3. Line your loaf tin with parchment paper or grease it well to prevent sticking.
2. Prepare The Cherries
Rinse the glacé cherries under cold water to remove any sticky syrup. Pat them dry thoroughly with a paper towel, then cut them into quarters. Toss them lightly in a tablespoon of flour (taken from your pre-measured flour). This helps suspend them evenly in the batter.
3. Cream The Butter And Sugar
In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This step is crucial – it incorporates air and helps give your loaf a nice rise and soft texture.
4. Add The Eggs And Almond Extract
Beat the eggs lightly in a small bowl and add them gradually to the creamed butter and sugar, mixing well after each addition. Stir in the almond extract for that lovely aromatic depth.
5. Fold In The Flour
Sift the self-raising flour into the bowl and gently fold it into the wet mixture using a spatula or a low-speed setting on your mixer. Avoid over-mixing; you want to preserve the air you’ve worked in.
6. Add A Splash Of Milk
If the mixture seems too thick or stiff, add 1-2 tablespoons of milk, just enough to loosen it to a soft dropping consistency – it should slide off a spoon slowly, not run.
7. Gently Fold In The Cherries
Now for the cherries! Fold them in gently so they’re evenly distributed. Be careful not to overmix, or you risk crushing them and coloring the batter.
8. Bake The Loaf
Spoon the mixture into your prepared loaf tin, smoothing the top. Bake in the preheated oven for about 45 to 55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
9. Cool And Serve
Let the loaf cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, you can dust it with icing sugar or drizzle with a light glaze if you like.
Tips And Tricks
- Don’t Skip the Cherry Prep: Washing and drying the cherries is essential to prevent them from sinking to the bottom of the loaf.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature – this helps them emulsify properly and creates a smoother batter.
- Loaf Tin Lining Hack: If you’re not using parchment, try dusting your greased tin with a little flour for extra non-stick insurance.
- Add a Crunch: Sprinkle a little demerara sugar on top before baking for a sweet, crunchy crust.
- Gluten-Free Option: Swap out the self-raising flour for a gluten-free self-raising blend. Just be sure to check your cherries for any hidden gluten ingredients.
- Keep It Fresh: Store your cherry loaf in an airtight container at room temperature for up to 4 days – though it’s so good it rarely lasts that long!
Mary Berry’s Cherry Loaf is more than just a cake – it’s a little slice of nostalgia, comfort, and understated elegance all rolled into one. With its soft, moist crumb and jeweled cherries peeking through each slice, it’s a delight to both bake and eat. The beauty of this loaf lies in its simplicity; it doesn’t scream for attention, but rather wins hearts through its classic charm and dependable deliciousness.
So, whether you’re baking it for a quiet Sunday afternoon, a special tea party, or just to treat yourself, this cherry loaf is a wonderful reminder that sometimes the most satisfying things come from the simplest recipes, lovingly made.
Easy Recipe Variations For Mary Berry’s Cherry Loaf
Mary Berry’s original cherry loaf is known for its light, buttery crumb and vibrant pops of glacé cherries-simple, elegant, and incredibly satisfying. But what if you’re feeling a bit adventurous or want to tailor the recipe to suit different occasions or dietary needs? Here are some delightful, fuss-free variations you can try without losing the essence of the loaf:
1. Citrus Zest Twist
Add the zest of one lemon or orange to the batter. It cuts through the sweetness of the cherries and adds a bright, refreshing note. Pair this with a light citrus glaze for an extra zingy finish!
2. Almond Infusion
Amp up the almond flavor by swapping out a portion of the flour for ground almonds (say, 50g out of 225g). Add a teaspoon of almond extract, and you’ve got a cake that almost tastes like a Bakewell tart in loaf form. Scatter flaked almonds on top before baking for a rustic, golden crunch.
3. Chocolate Cherry Delight
Chop some good-quality dark chocolate (or use chips) and fold it in with the cherries. Chocolate and cherries are a timeless pairing, and this combo adds a bit of richness, making it perfect for dessert rather than afternoon tea.
4. Gluten-Free Option
Use a good-quality gluten-free flour blend, and add a half teaspoon of xanthan gum if your flour doesn’t already contain it. This helps give the cake structure. The cherries help keep the loaf moist, so you won’t miss the gluten one bit.
5. Boozy Soaked Cherries
Soak your glacé cherries in kirsch, amaretto, or even a bit of brandy for a few hours (or overnight). The alcohol infuses the fruit, giving it a luxurious depth of flavor. Just be sure to pat them dry well before folding into the batter to avoid excess moisture.
6. Mixed Berry Medley
Replace half the glacé cherries with dried cranberries, blueberries, or chopped apricots. This adds complexity, color, and a tart contrast to the sweet cherries. Bonus points for soaking the dried fruits in tea or juice beforehand!
Storing Leftovers
Let’s be honest-leftover cherry loaf is a rarity. But if you do find yourself with a few slices left, you’ll want to keep them as fresh and tasty as possible. Here’s how:
Short-Term Storage
Store the cherry loaf in an airtight container at room temperature for up to 3-4 days. A tin lined with baking parchment works beautifully. If your kitchen is particularly warm or humid, consider refrigerating it-but bring it to room temp before eating for the best texture and flavor.
Freezing Tips
Yes, you can freeze cherry loaf! In fact, it freezes like a dream:
- Slice the loaf and wrap individual slices in cling film or parchment paper.
- Place the wrapped slices in a zip-top bag or airtight container.
- Label with the date and freeze for up to 3 months.
To defrost, simply leave a slice at room temperature for an hour or so. You can also pop it into a warm oven for 5-10 minutes to refresh it. The slight crisping of the edges is a bonus.
What To Eat With Mary Berry’s Cherry Loaf?
Mary Berry’s cherry loaf is charming all on its own, but if you’re looking to create a full tea experience or serve it as part of a larger spread, here are some scrumptious pairings and serving ideas:
1. Classic Afternoon Tea Setup
Serve your cherry loaf alongside finger sandwiches (think cucumber, egg mayo, or smoked salmon), warm scones with jam and clotted cream, and a pot of Earl Grey or Darjeeling tea. The loaf acts as a sweet, fruity centerpiece.
2. With Clotted Cream Or Mascarpone
A generous dollop of clotted cream or a swipe of mascarpone turns this humble loaf into a decadent treat. The creamy richness pairs beautifully with the sweetness of the cherries.
3. Toasted With Butter
This might be unconventional, but lightly toasting a slice and spreading it with salted butter is pure heaven. The butter melts into the crumb, and the contrast of sweet and salty is surprisingly addictive.
4. Paired With Fresh Fruit
Serve a slice with a handful of fresh berries-strawberries, raspberries, or blueberries work well. This adds freshness and balances the richness of the loaf.
5. As A Dessert
Dress it up! Drizzle a warm cherry compote over the top and add a scoop of vanilla ice cream or Greek yogurt. Suddenly, you’ve got a dessert worthy of a dinner party.
Conclusion
Mary Berry’s cherry loaf is more than just a nostalgic British bake-it’s a versatile, comforting, and utterly delightful cake that’s easy to personalize and enjoy in a variety of ways. Whether you’re jazzing it up with zesty citrus or nutty almonds, storing leftovers for a rainy-day treat, or pairing it with a hot cup of tea and some elegant accompaniments, this cherry-studded beauty is sure to win hearts every time.
So the next time you pull this cake from the oven and catch that warm, buttery, fruity aroma, know that you’ve got more than just a loaf-you’ve got a canvas for creativity and a companion for every cup of tea.
FAQs
What Are The Key Ingredients For Mary Berry’s Cherry Loaf Recipe?
Mary Berry’s cherry loaf typically requires a blend of basic baking ingredients including butter, sugar, eggs, self-raising flour, and maraschino cherries. The cherries are usually coated in a little flour to prevent them from sinking to the bottom during baking. You might also need a small amount of milk to achieve the desired batter consistency.
Can I Use Fresh Cherries Instead Of Maraschino Cherries In Mary Berry’s Cherry Loaf Recipe?
Yes, you can use fresh cherries in Mary Berry’s cherry loaf, but there are a few things to keep in mind. Fresh cherries tend to release more moisture than maraschino cherries, so it’s important to dry them thoroughly and coat them in flour to prevent the batter from becoming too soggy. You may also want to chop the cherries into smaller pieces to avoid making the loaf too heavy.
How Long Should I Bake Mary Berry’s Cherry Loaf And At What Temperature?
For Mary Berry’s cherry loaf, the ideal baking time is usually around 1 hour at a temperature of 160°C (320°F) for fan-assisted ovens, or 180°C (350°F) for conventional ovens. It’s important to check the loaf with a skewer after about 50 minutes to ensure it’s fully cooked through. If the skewer comes out clean, the loaf is ready. If not, bake for an additional 5-10 minutes.
