Mary Berry’s Boiled Fruit Cake

Method

1. Boil the Fruit Mixture: In a large saucepan, combine the butter, sugar, mixed dried fruits, cherries, mixed peel, water, and citrus zests. Bring to a boil, then simmer gently for 5-10 minutes. This process infuses the dried fruit with the liquid, making them soft and plump.
2. Cool the Mixture: Remove the fruit mixture from heat and allow it to cool completely. Cooling is essential to avoid curdling when adding the eggs later.
3. Prepare the Dry Ingredients: In a separate bowl, sift together the self-raising flour and mixed spice.
4. Mix Wet and Dry Ingredients: Once the boiled fruit mixture has cooled, beat in the eggs, then gradually fold in the sifted flour and mixed spice.
5. Bake: Preheat your oven to 160°C (140°C fan)/320°F/gas mark 3. Line a deep 20cm cake tin with baking parchment. Pour the batter into the tin and bake for 1 hour 45 minutes or until a skewer inserted into the center comes out clean. If the cake starts to brown too much on top, cover with foil halfway through the baking time.
6. Cool and Serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. The cake can be enjoyed as is or decorated with a light dusting of icing sugar.

Kitchen Equipment You’ll Need

To make Mary Berry’s Boiled Fruit Cake, you’ll need:

• A large saucepan
• A wooden spoon for stirring
• A deep 20cm (8-inch) round cake tin
• Baking parchment
• A sifter for flour and spices
• A mixing bowl
• A wire cooling rack

Having all your equipment ready and prepped will make the process smooth and enjoyable!

Storage Tips for Leftovers

This cake keeps exceptionally well, thanks to its high moisture content. Store the leftover fruit cake in an airtight container at room temperature for up to 5 days. For longer storage, you can wrap the cake in plastic wrap followed by aluminum foil and freeze it for up to 3 months. To enjoy later, simply thaw the cake overnight in the fridge and bring it to room temperature before serving.

Recipe Tips and Variations

One of the best things about Mary Berry’s Boiled Fruit Cake is its adaptability. Here are a few tips and possible variations:

• Fruit Variations: You can mix and match your dried fruits. For a more tropical twist, consider adding dried pineapple or mango. For a nuttier flavor, add a handful of chopped walnuts or almonds.
• Spices: If you want to experiment with spices, you can swap out the mixed spice for cinnamon or nutmeg, or even a pinch of ginger for a bit of warmth.
• Alcohol-Infused Fruit Cake: For a more indulgent version, you can soak the dried fruit overnight in rum or brandy before boiling. This adds a boozy richness to the cake, making it perfect for festive occasions.
• Gluten-Free Option: You can make a gluten-free version by substituting the self-raising flour with a gluten-free flour blend. Just be sure to add a little extra moisture, like a splash of milk, to keep the cake from becoming too dry.

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