Mary Berry’s Boiled Fruit Cake

Mary Berry, one of the most celebrated figures in British cooking, is renowned for her simple yet delicious recipes that never fail to impress. Her Boiled Fruit Cake is one of those classic bakes that brings comfort and joy to every bite. This cake is rich in flavor, moist, and easy to make, making it the perfect treat for any occasion. In this article, we will guide you through every step of preparing Mary Berry’s Boiled Fruit Cake and share tips on how to make it even better.

Ingredients for Mary Berry’s Boiled Fruit Cake

To make this delicious cake, you’ll need the following ingredients:

For the Cake:

These ingredients come together to form a cake that’s not only flavorful but also beautifully spiced with the warm and comforting tones of cinnamon and mixed spice. The combination of orange zest and juice adds a refreshing citrus twist to balance the richness of the dried fruit.

Step-by-Step Guide to Making Mary Berry’s Boiled Fruit Cake

Step 1: Preheat Your Oven and Prepare the Tin

Begin by preheating your oven to 160°C (140°C fan)/325°F/gas mark 3. This temperature will allow your cake to bake evenly without browning too quickly on the outside.

While the oven is heating, prepare your 900g (2 lb) loaf tin. Grease the tin with a little butter and line it with parchment paper to ensure the cake doesn’t stick. Lining the tin is crucial for easy removal after baking.

Step 2: Boil the Fruits

In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the soft brown sugar, mixed dried fruits, orange zest, orange juice, ground cinnamon, and mixed spice. Stir the mixture well to combine all the ingredients.

Slowly bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. The sugar will dissolve, and the fruits will begin to soften. This step helps infuse the fruits with the warm spices and ensures they soak up the orange zest and juice for extra flavor.

Once the fruits have simmered for 5 minutes, remove the saucepan from the heat and set it aside to cool slightly. Allowing the fruit mixture to cool ensures it doesn’t scramble the eggs in the next step.

Step 3: Prepare the Batter

After the fruit mixture has cooled slightly, it’s time to prepare the batter. First, whisk the eggs in a separate bowl until they are light and slightly frothy. Gently stir the beaten eggs into the cooled fruit mixture until well combined.

Next, sift the self-raising flour into the mixture and fold it in gently. Be careful not to overmix the batter. The goal is to create a smooth, lump-free mixture. If you’re looking for an extra kick of flavor, now is the time to stir in 2–3 tablespoons of brandy, rum, or sherry. The alcohol adds depth and richness to the flavor profile, but this is optional depending on your preference.

Step 4: Bake the Cake

Now, spoon the batter into your prepared loaf tin. Use a spatula to smooth the top, ensuring it’s level. Place the tin in the preheated oven and bake for 1 ½–1 ¾ hours, or until the cake is fully cooked through. A simple way to check for doneness is by inserting a skewer into the center of the cake. If it comes out clean, the cake is ready.

During baking, if you notice that the top of the cake is browning too quickly, loosely cover it with a sheet of aluminum foil. This will prevent over-browning while the cake continues to bake through.

Step 5: Cool and Store the Cake

Once the cake is fully baked, remove it from the oven and allow it to cool in the tin for about 10 minutes. After this, carefully transfer the cake to a wire rack to cool completely.

For enhanced flavor and moisture, wrap the cooled cake in parchment paper and store it in an airtight container. Let it sit for at least 1–2 days before serving. This resting period allows the flavors to deepen, resulting in a more delicious and aromatic cake.