Mary Berry’s Boiled Fruit Cake
While the classic version is divine, here are some creative ways to switch things up:
- Add Nuts : Stir in chopped walnuts, pecans, or almonds for added crunch.
- Switch the Fruits : Use dried cranberries, apricots, or cherries for a different flavor profile.
- Gluten-Free Option : Substitute gluten-free self-raising flour to accommodate dietary restrictions.
- Vegan Version : Use plant-based butter, flax eggs, and dairy-free alternatives for a vegan-friendly option.
- Festive Twist : Add candied peel or marzipan for a Christmas-inspired cake.
Tips for Success
- Use Fresh Spices : Ground cinnamon and mixed spice lose potency over time, so use fresh spices for the best flavor.
- Don’t Skip the Resting Time : Allowing the cake to rest enhances the flavors and makes it even moister.
- Save Leftovers : Store the cake in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer storage.
- Freeze for Later : Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Experiment with Alcohol : Try whiskey, amaretto, or orange liqueur for a unique twist.
Serving Suggestions
This Mary Berry’s Boiled Fruit Cake is incredibly versatile and pairs well with a variety of occasions. Here are some ideas to enhance your experience:
