The appeal of fruit cake has endured through the years, and it’s no wonder with its rich blend of fruits, nuts, and spices. This cake is a staple for celebrations and everyday treats alike.
Mary Berry’s Boiled Fruit Cake recipe simplifies the traditional process, making it accessible for everyone. This recipe is a perfect choice for those who love a moist, rich cake that is full of flavor. The best thing about this recipe is that it’s super easy to make.
The recipe involves boiling dried fruits with sugar, butter, and spices before adding the flour and eggs. This not only infuses the cake with moisture but also ensures each slice is packed with flavor. Whether you’re a novice or a seasoned baker, this recipe is excellent for everyone.
Quick Overview
- Prep Time: 30 Mins
- Cook Time: 2 Hours
- Total Time: 2 Hours 30 Mins
- Difficulty: Easy
- Servings: 10 People
What is Mary Berry Boiled Fruit Cake?
Mary Berry’s Boiled Fruit Cake is a dense, moist cake filled with dried fruits and spices, boiled together before baking. This cake has a rich flavor, which is achieved by boiling the ingredients, which also ensures the cake stays moist. It’s a traditional treat updated with Mary Berry’s straightforward approach, suitable for various occasions from festive celebrations to everyday snacks.
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Ingredients
For Mary Berry’s Boiled Fruit Cake, you will need the following ingredients:
- 397g can of condensed milk
- 150ml (¼ pint) water
- 100g (4 oz) butter
- 225g (8 oz) mixed dried fruit
- 225g (8 oz) sultanas
- 100g (4 oz) chopped glacé cherries
- 225g (8 oz) self-raising flour
- 2 large eggs
- 1 tsp mixed spice
Steps to Make Mary Berry Boiled Fruit Cake
To make Mary Berry’s Boiled Fruit Cake, follow these steps:
- Prep the Ingredients. Gather all the ingredients listed.
- Boil the Mixture. In a large saucepan, combine the condensed milk, water, butter, mixed dried fruit, sultanas, and chopped glacé cherries. Bring the mixture to a boil, then simmer for five minutes. Let the mixture cool to room temperature.
- Preheat the Oven. While the mixture cools, preheat your oven to 130°C (fan 150°C/300°F/Gas 2). Grease and line a 20cm (8in) round cake tin with baking parchment.
- Mix the Dry Ingredients. Sift the self-raising flour and mixed spice into a large mixing bowl.
- Combine Wet and Dry Ingredients. Once the boiled mixture has cooled, add it to the flour and spice mixture. Beat the eggs lightly, then add them to the bowl. Stir everything together until well combined.
- Bake the Cake. Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 1¾ to 2 hours or until the cake is well risen, golden, and a skewer inserted into the center comes out clean.
- Cool and Serve. Allow the cake to cool in the tin for about 15 minutes, then turn it out onto a wire rack to cool completely.
- Store or Serve. Once cool, the cake can be served immediately or stored in an airtight container. It keeps well for several days and the flavor improves with time.
Why You’ll Love Mary Berry’s Boiled Fruit Cake
Here are a few reasons why you’ll love this recipe:
- Ease of Making. The recipe simplifies the traditional fruit cake process. By boiling the fruits, you infuse moisture and flavor directly, making it less time-consuming and more straightforward than other recipes.
- Rich Flavor. The boiling method deepens the taste of the dried fruits and spices, ensuring every slice is packed with a satisfying richness that’s hard to match.
- Moist Texture. This cake is known for its incredibly moist texture, a result of the unique preparation method. It stays fresh longer than many other cakes.
- Versatility. Serve it as a dessert, a snack with tea, or as a festive treat. It’s adaptable for various occasions, making it a reliable recipe to have in your collection.
- Longevity. The cake keeps well, allowing you to enjoy it over several days. Its flavor even improves with time, making it a perfect make-ahead option for busy schedules.
Variations and Substitutions
Gluten-Free Flour
For those who avoid gluten, replacing self-raising flour with a gluten-free self-raising blend works well. Measure the same amount. The cake’s texture and rise remain pleasing, making it accessible to everyone.
Vegan Options
To adapt the cake for a vegan diet, substitute the condensed milk with a vegan condensed milk alternative and use plant-based butter. For the eggs, a flaxseed or chia seed mixture (1 tablespoon of ground seeds with 3 tablespoons of water per egg, left to thicken) serves as an effective binder.
Different Dried Fruits
While the recipe specifies certain dried fruits, feel free to use what you have on hand or prefer. Dates, figs, or dried apricots can replace or be added to the mix. Adjusting the fruit types can introduce new flavors and textures.
Sugar Alternatives
If you’re reducing sugar intake, consider using a reduced amount of a sugar alternative that’s designed for baking. Keep in mind, the sweetness and moisture might slightly vary.
Spice Variations
The recipe calls for mixed spice, but adding or changing spices can tailor the cake to your taste. Consider introducing ground ginger, clove, or cardamom for a different flavor profile.
Nut-Free
For those with nut allergies or preferences, simply omit the nuts or replace them with seeds like pumpkin or sunflower for added texture without the allergens.
Conclusion
When you’re craving something sweet and satisfying, Mary Berry’s Boiled Fruit Cake hits the mark every time. It’s a perfect mix of dried fruits, spices, and a unique boiling method that brings everything together.
What’s great is that this cake doesn’t ask much of your time or skills but rewards you with deep flavors and a moist texture that lasts. Whether you’re celebrating, sharing a meal with family, or just need something sweet, this cake delivers. Plus, it’s versatile enough to tweak to your liking or dietary needs.