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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