Mary Berry Boiled Fruit Cake Recipe
Introduction
Mary Berry’s Boiled Fruit Cake is a rich, moist dessert packed with a generous mix of dried fruits and warming spices. This classic cake is perfect for festive occasions or any time you want a comforting, fruit-filled treat.
Ingredients
- 1 × 397g can full-fat condensed milk
- 150g salted butter
- 225g raisins
- 225g golden raisins
- 175g currants
- 175g maraschino cherries, roughly chopped
- 225g all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 extra-large eggs
Instructions
- Step 1: Preheat your oven to 150°C (300°F). Grease and line a 7-inch round cake tin with baking parchment.
- Step 2: In a saucepan, combine the condensed milk, salted butter, and all the dried fruits. Heat gently until the butter melts, then allow the mixture to simmer for 5 minutes. Remove from heat and let it cool completely.
- Step 3: In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon.
- Step 4: Add the two extra-large eggs and the cooled fruit mixture into the dry ingredients. Stir everything together until well combined.
- Step 5: Pour the batter into the prepared cake tin and level the top with a spatula. Bake in the oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Step 6: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Tips & Variations
- Ensure the fruit mixture is fully cooled before mixing with eggs to prevent curdling.
- For extra depth, soak the dried fruits in a splash of brandy or orange juice overnight before cooking.
- Swap pumpkin pie spice with a mix of ground nutmeg and cloves if preferred.
Storage
Store the cooled cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 2 months; wrap tightly and thaw overnight in the fridge. Reheat slices gently in a low oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of extra salt to balance the flavors.
Is it necessary to simmer the fruit mixture?
Simmering softens the fruits and allows the flavors to meld, resulting in a moister, more flavorful cake. Skipping this step may affect texture and taste.
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Mary Berry Boiled Fruit Cake Recipe
- Total Time: 2 hours 20 minutes to 2 hours 40 minutes
- Yield: 8–10 servings 1x
Description
Mary Berry’s Boiled Fruit Cake is a rich and moist classic British fruit cake, filled with a mix of raisins, golden raisins, currants, and maraschino cherries. The fruit is gently simmered with condensed milk and butter to enhance flavor and texture before being combined with warm spices and baked slowly to perfection. This cake is perfect for festive occasions and pairs wonderfully with a cup of tea.
Ingredients
Wet Ingredients
- 1 × 397g can full-fat condensed milk
- 150g salted butter
- 2 extra-large eggs
Dried and Preserved Fruit
- 225g raisins
- 225g golden raisins
- 175g currants
- 175g maraschino cherries, roughly chopped
Dry Ingredients & Spices
- 225g all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare Tin: Preheat your oven to 150°C (300°F). Grease and line a 7-inch round cake tin with parchment paper to ensure the cake doesn’t stick and bakes evenly.
- Simmer Fruit Mixture: In a saucepan, combine the condensed milk, salted butter, raisins, golden raisins, currants, and roughly chopped maraschino cherries. Gently heat the mixture over low heat until the butter melts. Then allow it to simmer for 5 minutes to plump the fruit and meld the flavors. Remove from heat and let it cool completely to avoid scrambling the eggs in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, pumpkin pie spice, and ground cinnamon to distribute the leavening and spices evenly throughout the batter.
- Combine Wet and Dry: Add the two extra-large eggs and the cooled fruit mixture to the dry ingredients. Stir gently but thoroughly until all components are well combined into a thick batter.
- Pour and Bake: Pour the batter into the prepared cake tin, smoothing and leveling the top with a spatula. Bake in the preheated oven for between 1 hour 45 minutes and 2 hours. Test doneness by inserting a skewer or toothpick into the center; it should come out clean.
- Cool the Cake: Once baked, allow the cake to cool in the tin for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving, ensuring the flavors develop fully and the texture firms up.
Notes
- Simmering the fruit with condensed milk and butter helps to plump the dried fruits and embed the flavors deeply.
- The low baking temperature and long baking time ensure the cake cooks evenly and remains moist.
- This fruit cake keeps well and can be stored in an airtight container for up to two weeks, or frozen for longer storage.
- Using salted butter balances the sweetness of the condensed milk and dried fruits.
- Allowing the cake to cool fully before slicing prevents it from crumbling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes to 2 hours
- Category: Cake
- Method: Baking
- Cuisine: British
Keywords: Mary Berry, boiled fruit cake, traditional fruit cake, British cake, dried fruit cake, Christmas cake, simmered fruit cake
