If you’re looking for a deliciously moist and rich fruit cake that’s simple to make, Mary Berry’s Boiled Fruit Cake is the perfect recipe. This classic cake has been a favorite in British households for generations, known for its deep flavors and soft texture. Whether you’re baking it for the holidays, a special occasion, or just for an afternoon treat, this fruit cake is sure to impress.
Why You’ll Love This Recipe
- Easy to make – No complex steps, just boil, mix, and bake.
- Rich in flavor – A perfect blend of dried fruits, spices, and butter.
- Great for all occasions – Ideal for holidays, tea time, or as a homemade gift.
- Stays fresh longer – Thanks to the boiled fruit method, this cake retains moisture and gets even better with time.
Ingredients for Mary Berry’s Boiled Fruit Cake
To make this delightful fruit cake, you’ll need:
- 2 cups mixed dried fruit (raisins, currants, sultanas, chopped dates, or cherries)
- 1 cup brown sugar (for a rich caramel flavor)
- 1 cup water
- 1/2 cup butter (unsalted preferred)
- 2 teaspoons mixed spice (or a blend of cinnamon, nutmeg, and allspice)
- 1 teaspoon bicarbonate of soda
- 2 eggs, beaten
- 2 cups self-raising flour
Step-by-Step Instructions
Step 1: Prepare the Fruit Mixture
- In a medium saucepan, combine the mixed dried fruit, brown sugar, water, and butter.
- Place over medium heat and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer gently for 20 minutes to allow the fruit to plump up and absorb the flavors.
- Remove from heat and let it cool for about 10 minutes.
Step 2: Add Bicarbonate of Soda
- Stir in the bicarbonate of soda while the mixture is still warm. It will fizz slightly – this helps lighten the texture of the cake.
Step 3: Mix in the Eggs and Flour
- Once the fruit mixture has cooled slightly, add the beaten eggs and mix well.
- Gently fold in the self-raising flour, stirring until fully combined. Avoid overmixing to keep the cake light.
Step 4: Bake the Cake
- Line an 8-inch cake tin with parchment paper.
- Pour the cake batter into the prepared tin, spreading it evenly.
- Preheat your oven to 325°F (160°C).
- Bake for 60-70 minutes, or until a skewer inserted in the center comes out clean.
Step 5: Cool and Serve
- Once baked, remove the cake from the oven and allow it to cool completely in the tin before slicing.
- Enjoy your rich and moist boiled fruit cake with a cup of tea or coffee!
Baking Tips for the Perfect Boiled Fruit Cake
- Use quality dried fruit – A mix of raisins, currants, dates, and cherries gives the best flavor.
- Let the mixture cool before adding eggs to prevent scrambling.
- Check for doneness – Insert a skewer; if it comes out clean, the cake is ready.
- For extra moisture, brush the cake with a little warm honey after baking.
- Store in an airtight container – This cake stays fresh for up to a week and even improves in flavor over time.
FAQs About Mary Berry’s Boiled Fruit Cake
1. Can I make this cake in advance?
Yes! This fruit cake actually tastes better after a day or two as the flavors develop.
2. Can I freeze boiled fruit cake?
Absolutely. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.
3. Can I add nuts or alcohol?
Yes! Chopped walnuts or almonds add crunch, and a splash of brandy or rum can enhance the flavor.
Final Thoughts
Mary Berry’s Boiled Fruit Cake is a simple yet flavorful treat that’s perfect for any occasion. With minimal effort, you can create a cake that’s moist, rich, and full of warm spices. Whether you’re a beginner baker or a seasoned pro, this foolproof recipe will quickly become a favorite in your home.
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