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Mary Berry’s Boiled Fruit Cake: A Traditional Delight with a Modern Twist
When it comes to British baking, Mary Berry is a household name, known for her timeless recipes that are both delicious and approachable. One of her most cherished creations is the Boiled Fruit Cake, a moist, flavorful cake that has been a staple in kitchens for generations. This easy-to-make, comforting dessert brings together the sweetness of dried fruits with warm spices, making it perfect for any occasion, from tea time to festive celebrations.
Unlike many traditional fruit cakes that require a long baking time, this Boiled Fruit Cake is quick to prepare and doesn’t need hours in the oven. With its simple method and rich, fruity flavor, it’s no wonder this cake has remained a favorite.
Why You’ll Love Mary Berry’s Boiled Fruit Cake
- Quick and easy: No need for a long soaking process or complex techniques—this cake comes together in a snap.
- Moist and flavorful: The boiling process ensures the fruits are tender and the cake is wonderfully moist.
- Perfect for any occasion: Serve it for a cozy tea time, as a holiday dessert, or even as a lovely homemade gift.
- Customizable: You can easily adjust the types of dried fruit and nuts to suit your taste or dietary preferences.
Ingredients (Serves about 10-12)
- 225g (8 oz) mixed dried fruit (raisins, sultanas, currants, etc.)
- 225g (8 oz) unsalted butter
- 175g (6 oz) dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice (or allspice)
- 1 tsp baking powder
- 2 large eggs
- 225g (8 oz) self-raising flour
- 50g (2 oz) chopped nuts (optional, walnuts, almonds, or hazelnuts)
- 100g (3 ½ oz) glacé cherries, halved (optional)
- 150ml (5 fl oz) water
- 1 tbsp treacle or golden syrup (optional, for added flavor)
- A pinch of salt
Instructions
1. Boil the Fruit
Start by placing your mixed dried fruit, butter, dark brown sugar, cinnamon, mixed spice, and water into a large saucepan. Bring it to a gentle boil over medium heat, stirring occasionally to melt the butter and dissolve the sugar. Let the mixture boil for about 5 minutes, allowing the fruit to soften and absorb the rich, spiced syrup.
2. Cool the Fruit Mixture
Once the fruit mixture has boiled, remove the saucepan from the heat and let it cool for about 10 minutes. This helps ensure that the fruit mixture isn’t too hot when you add the eggs, preventing them from curdling.
