Introduction
Mary Berry, the beloved British baking queen, is known for her simple yet incredibly delicious recipes. One of her most iconic bakes is the Boiled Fruit Cake, a rich, moist, and flavorful treat packed with dried fruits and spices. Unlike traditional fruitcakes, this recipe involves boiling the fruits and sugar together before baking, which enhances the texture and depth of flavor.
This recipe is perfect for afternoon tea, holidays, or as a make-ahead cake that gets even better with time. If you’re looking for a no-fuss, foolproof fruitcake recipe, Mary Berry’s Boiled Fruit Cake is the one to try!
Ingredients
For the Fruit Mixture:
- 225g (8oz) raisins
- 225g (8oz) sultanas
- 225g (8oz) currants
- 100g (3.5oz) glacé cherries, halved
- 100g (3.5oz) mixed peel
- 175g (6oz) dark brown sugar
- 100g (3.5oz) unsalted butter
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 300ml (10 fl oz) water
- 2 tablespoons golden syrup or honey
For the Cake Batter:
- 300g (10.5oz) self-raising flour
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons brandy or orange juice (optional but adds richness)
Instructions
Step 1: Prepare the Boiled Fruit Mixture
- In a large saucepan, combine the raisins, sultanas, currants, cherries, mixed peel, dark brown sugar, butter, mixed spice, cinnamon, nutmeg, and water.
- Place over medium heat and bring to a gentle boil, stirring occasionally.
- Let the mixture simmer for about 5 minutes, then remove from heat.
- Stir in the golden syrup (or honey) and let it cool completely (about 30 minutes).
Step 2: Prepare the Cake Batter
- Preheat your oven to 150°C (300°F) (Fan 130°C/275°F).
- Grease and line a 20cm (8-inch) round cake tin with parchment paper.
- In a large mixing bowl, sift together the self-raising flour and baking powder.
- Make a well in the center and add the beaten eggs, vanilla extract, and brandy/orange juice.
- Pour the cooled fruit mixture into the bowl and mix gently until well combined.
Step 3: Bake the Cake
- Transfer the batter to the prepared cake tin and level the top with a spatula.
- Bake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean.
- If the cake starts browning too quickly, cover the top with foil to prevent over-browning.
- Once baked, let the cake cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Step 4: Storage and Serving
- Once completely cooled, wrap the cake in parchment paper and store in an airtight container.
- The cake can be stored at room temperature for up to 2 weeks or frozen for up to 3 months.
- Serve with butter, jam, or a cup of tea for a delightful treat!
Tips for the Best Boiled Fruit Cake
- Use high-quality dried fruits for the best flavor and texture.
- Let the fruit mixture cool before adding it to the batter to prevent curdling the eggs.
- For extra moisture, brush the cake with warm honey or brandy once baked.
- Substitutions: Swap brandy for orange juice, apple juice, or tea for an alcohol-free version.
- Spice it up! Add a pinch of ground ginger or cloves for extra warmth.
Variations & Customizations
Nutty Boiled Fruit Cake
- Add 100g (3.5oz) chopped walnuts or almonds for a crunchy texture.
Chocolate Boiled Fruit Cake
- Stir in 50g (2oz) cocoa powder into the flour for a chocolatey twist.
Gluten-Free Boiled Fruit Cake
- Use a gluten-free self-raising flour blend and add ½ teaspoon xanthan gum for structure.
Frequently Asked Questions
Why do you boil the fruit?
Boiling softens the dried fruit, allowing it to absorb moisture and become plumper. This makes the cake incredibly moist and flavorful.
Can I use different dried fruits?
Absolutely! You can replace some of the traditional fruits with dried cranberries, figs, dates, or apricots.
How do I prevent my cake from drying out?
Store it wrapped in parchment paper and an airtight container. You can also brush it with brandy or syrup to keep it moist.
Can I make this cake in advance?
Yes! This cake tastes even better after a few days as the flavors develop. It’s an excellent make-ahead option.
Can I bake this in a different-sized pan?
Yes! A 9-inch round tin will yield a slightly thinner cake, so reduce baking time by 10-15 minutes.
Conclusion
Mary Berry’s Boiled Fruit Cake is a timeless, easy-to-make classic that brings warmth and nostalgia with every bite. Whether you’re making it for a special occasion or just to enjoy with a cup of tea, this fruit cake is sure to impress!
Enjoy baking, and let me know how it turns out!
