Mary Berry’s Boiled Fruit Cake

There’s so much to adore about Mary Berry’s Boiled Fruit Cake. Here’s why it’s a must-try:

1. Moist and Flavorful : The boiling method ensures the dried fruits are plump and juicy, infusing the cake with sweetness and depth.
2. Easy to Make : No fancy techniques or equipment required—just boil, mix, and bake.
3. Make-Ahead Friendly : This cake tastes even better after resting, making it ideal for holiday baking or gifting.
4. Customizable : Add nuts, zest, or alcohol for extra flair.
5. Perfect for Any Occasion : Serve it at tea parties, family gatherings, or as a homemade gift.

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Ingredients You’ll Need

The secret to this cake lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Cake:

• 225g (1 cup) unsalted butter
• 225g (1 cup) soft brown sugar
• 225g (1 ½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
• Zest and juice of 1 orange
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 2 large eggs (beaten)
• 225g (1 ¾ cups) self-raising flour
• Optional : 2–3 tablespoons brandy, rum, or sherry (for added flavor)

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Step-by-Step Instructions

Ready to whip up this classic, fruity delight? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 160°C (140°C fan)/325°F/gas mark 3 . Grease and line a 900g (2 lb) loaf tin with parchment paper.

Step 2: Boil the Fruits

1. In a medium saucepan, melt the butter over low heat.
2. Add the brown sugar, dried fruits, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine.
3. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes , stirring occasionally. Remove from heat and let it cool slightly.

Step 3: Prepare the Batter

1. Once the fruit mixture has cooled slightly, stir in the beaten eggs until fully incorporated.
2. Sift the self-raising flour into the mixture and fold gently until you have a smooth batter.
3. If desired, stir in 2–3 tablespoons of brandy, rum, or sherry for extra flavor.

Step 4: Bake the Cake

1. Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
2. Bake in the preheated oven for 1 ½–1 ¾ hours , or until a skewer inserted into the center comes out clean.
3. If the cake starts to brown too quickly, cover the top loosely with foil.

Step 5: Cool and Store

1. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
2. For enhanced flavor, wrap the cooled cake in parchment paper and store it in an airtight container for 1–2 days before serving.
3. Optional: Brush the top of the cake with additional alcohol (brandy, rum, or sherry) every few days to keep it moist and flavorful.

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Why This Recipe Works So Well

The magic of Mary Berry’s Boiled Fruit Cake lies in its simplicity and balance of flavors. The boiling process softens the dried fruits, allowing them to release their natural sweetness and juices into the batter. The warm spices add depth, while the optional alcohol enhances the cake’s richness and keeps it moist over time. Together, these elements create a cake that’s as satisfying as it is timeless—a true classic.

Variations to Try