Mary Berry’s Boiled Fruit Cake

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

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