Mary Berry’s Boiled Fruit Cake

Best Food and Drink Pairings

Mary Berry’s Boiled Fruit Cake pairs beautifully with a hot cup of tea—specifically a robust black tea like Earl Grey or Darjeeling. For something more festive, pair it with a glass of spiced mulled wine during the holiday season. The fruitiness of the cake complements the warmth and sweetness of the wine perfectly.

If you’re serving this cake for breakfast or brunch, try pairing it with a rich coffee or even a dollop of plain yogurt for a slightly tangy contrast.

Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! In fact, the flavors improve after a day or two. If you’re planning to serve it for a special occasion, baking it a day in advance is a great idea. Just be sure to store it in an airtight container to keep it moist.

2. Can I freeze this cake?

Absolutely. Wrap the cake tightly in plastic wrap and foil before freezing. It will last up to 3 months in the freezer. Thaw overnight in the fridge before serving.

3. What can I use instead of mixed spice?

If you don’t have mixed spice on hand, a blend of cinnamon, nutmeg, and allspice will work as a good substitute.

4. Can I make this cake gluten-free?

Yes, simply replace the self-raising flour with a gluten-free flour blend, and add a bit of extra liquid to keep the cake from drying out.

5. How can I prevent the top of my cake from burning?

If the top of your cake is browning too quickly, cover it with foil halfway through the baking time. This will ensure the cake cooks evenly without burning the top.

Conclusion

Mary Berry’s Boiled Fruit Cake is a delightful, moist, and flavorful dessert that is both easy to make and versatile for any occasion. Whether you’re baking for family, friends, or simply indulging yourself, this cake is a classic that never disappoints. The recipe’s flexibility allows you to customize it with your favorite fruits and spices, making it truly your own.

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