Mary Berry’s Boiled Fruit Cake
- In a medium saucepan, melt the butter over low heat.
- Add the brown sugar, dried fruits, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes , stirring occasionally. Remove from heat and let it cool slightly.
STEP 3: PREPARE THE BATTER
- Once the fruit mixture has cooled slightly, stir in the beaten eggs until fully incorporated.
- Sift the self-raising flour into the mixture and fold gently until you have a smooth batter.
- If desired, stir in 2–3 tablespoons of brandy, rum, or sherry for extra flavor.
STEP 4: BAKE THE CAKE
- Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
- Bake in the preheated oven for 1 ½–1 ¾ hours , or until a skewer inserted into the center comes out clean.
- If the cake starts to brown too quickly, cover the top loosely with foil.
STEP 5: COOL AND STORE
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- For enhanced flavor, wrap the cooled cake in parchment paper and store it in an airtight container for 1–2 days before serving.
- Optional: Brush the top of the cake with additional alcohol (brandy, rum, or sherry) every few days to keep it moist and flavorful.
Why This Recipe Works So Well
The magic of Mary Berry’s Boiled Fruit Cake lies in its simplicity and balance of flavors. The boiling process softens the dried fruits, allowing them to release their natural sweetness and juices into the batter. The warm spices add depth, while the optional alcohol enhances the cake’s richness and keeps it moist over time. Together, these elements create a cake that’s as satisfying as it is timeless—a true classic.
