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Mary Berry’s Boiled Fruit Cake

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    Mary Berry’s Boiled Fruit Cake Recipe: A Timeless Classic for All Occasions

    Mary Berry’s Boiled Fruit Cake is a quintessential British dessert, loved for its simplicity, moist texture, and rich flavor. Whether you’re a seasoned baker or new to the world of baking, this recipe will deliver the perfect cake every time. Let’s dive into why this cake is perfect for you, how you can make it, and all the little tips and tricks that will help you master it.

    Why You’ll Love Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake is an ideal dessert for so many occasions. It’s simple enough for a casual afternoon tea but special enough for holidays like Christmas. The boiled fruit mixture ensures the cake remains extra moist, packed with natural sweetness from the dried fruits. The recipe is also highly forgiving, meaning even novice bakers can produce a cake that looks and tastes incredible.

    Whether you’re baking for a special celebration, gifting a homemade treat, or simply satisfying your sweet tooth, this cake checks all the boxes.

    Ingredients and Directions

    This recipe makes a wonderfully moist fruit cake that will last for days (if it doesn’t disappear within minutes!). Below are the essential ingredients and the method to create this classic cake.

    Ingredients

    • 175g butter
    • 250g light muscovado sugar
    • 300g mixed dried fruit (e.g., raisins, currants, sultanas, cherries)
    • 100g glacé cherries, halved
    • 100g mixed peel
    • 3 large eggs
    • 225g self-raising flour
    • 2 tsp mixed spice
    • Zest of 1 lemon
    • Zest of 1 orange
    • 100ml water

    Method

    1. Boil the Fruit Mixture: In a large saucepan, combine the butter, sugar, mixed dried fruits, cherries, mixed peel, water, and citrus zests. Bring to a boil, then simmer gently for 5-10 minutes. This process infuses the dried fruit with the liquid, making them soft and plump.
    2. Cool the Mixture: Remove the fruit mixture from heat and allow it to cool completely. Cooling is essential to avoid curdling when adding the eggs later.
    3. Prepare the Dry Ingredients: In a separate bowl, sift together the self-raising flour and mixed spice.
    4. Mix Wet and Dry Ingredients: Once the boiled fruit mixture has cooled, beat in the eggs, then gradually fold in the sifted flour and mixed spice.
    5. Bake: Preheat your oven to 160°C (140°C fan)/320°F/gas mark 3. Line a deep 20cm cake tin with baking parchment. Pour the batter into the tin and bake for 1 hour 45 minutes or until a skewer inserted into the center comes out clean. If the cake starts to brown too much on top, cover with foil halfway through the baking time.
    6. Cool and Serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. The cake can be enjoyed as is or decorated with a light dusting of icing sugar.

    Kitchen Equipment You’ll Need

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    To make Mary Berry’s Boiled Fruit Cake, you’ll need:

    • A large saucepan
    • A wooden spoon for stirring
    • A deep 20cm (8-inch) round cake tin
    • Baking parchment
    • A sifter for flour and spices
    • A mixing bowl
    • A wire cooling rack

    Having all your equipment ready and prepped will make the process smooth and enjoyable!

    Storage Tips for Leftovers

    This cake keeps exceptionally well, thanks to its high moisture content. Store the leftover fruit cake in an airtight container at room temperature for up to 5 days. For longer storage, you can wrap the cake in plastic wrap followed by aluminum foil and freeze it for up to 3 months. To enjoy later, simply thaw the cake overnight in the fridge and bring it to room temperature before serving.

    Recipe Tips and Variations

    One of the best things about Mary Berry’s Boiled Fruit Cake is its adaptability. Here are a few tips and possible variations:

    • Fruit Variations: You can mix and match your dried fruits. For a more tropical twist, consider adding dried pineapple or mango. For a nuttier flavor, add a handful of chopped walnuts or almonds.
    • Spices: If you want to experiment with spices, you can swap out the mixed spice for cinnamon or nutmeg, or even a pinch of ginger for a bit of warmth.
    • Alcohol-Infused Fruit Cake: For a more indulgent version, you can soak the dried fruit overnight in rum or brandy before boiling. This adds a boozy richness to the cake, making it perfect for festive occasions.
    • Gluten-Free Option: You can make a gluten-free version by substituting the self-raising flour with a gluten-free flour blend. Just be sure to add a little extra moisture, like a splash of milk, to keep the cake from becoming too dry.

    Best Food and Drink Pairings

    Mary Berry’s Boiled Fruit Cake pairs beautifully with a hot cup of tea—specifically a robust black tea like Earl Grey or Darjeeling. For something more festive, pair it with a glass of spiced mulled wine during the holiday season. The fruitiness of the cake complements the warmth and sweetness of the wine perfectly.

    If you’re serving this cake for breakfast or brunch, try pairing it with a rich coffee or even a dollop of plain yogurt for a slightly tangy contrast.

    Frequently Asked Questions (FAQ)

    1. Can I make this cake ahead of time?

    Yes! In fact, the flavors improve after a day or two. If you’re planning to serve it for a special occasion, baking it a day in advance is a great idea. Just be sure to store it in an airtight container to keep it moist.

    2. Can I freeze this cake?

    Absolutely. Wrap the cake tightly in plastic wrap and foil before freezing. It will last up to 3 months in the freezer. Thaw overnight in the fridge before serving.

    3. What can I use instead of mixed spice?

    If you don’t have mixed spice on hand, a blend of cinnamon, nutmeg, and allspice will work as a good substitute.

    4. Can I make this cake gluten-free?

    Yes, simply replace the self-raising flour with a gluten-free flour blend, and add a bit of extra liquid to keep the cake from drying out.

    5. How can I prevent the top of my cake from burning?

    If the top of your cake is browning too quickly, cover it with foil halfway through the baking time. This will ensure the cake cooks evenly without burning the top.

    Conclusion

    Mary Berry’s Boiled Fruit Cake is a delightful, moist, and flavorful dessert that is both easy to make and versatile for any occasion. Whether you’re baking for family, friends, or simply indulging yourself, this cake is a classic that never disappoints. The recipe’s flexibility allows you to customize it with your favorite fruits and spices, making it truly your own.

    If you enjoyed this recipe, don’t forget to share it with your friends and family! And for more delicious recipes like this, subscribe to my blog and never miss an update. Happy baking!

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