Mary Berry’s Boiled Fruit Cake

Mary Berry’s Boiled Fruit Cake: A Timeless Treat for Every Occasion

Mary Berry, a beloved culinary icon, is renowned for her simple yet spectacular bakes, and her Boiled Fruit Cake is no exception. This recipe offers a moist, rich, and flavorful cake that’s packed with dried fruits and perfect for any season. Whether served with a cup of tea or as a festive centerpiece, this cake is a testament to Mary Berry’s knack for creating reliable and delicious recipes.

What Makes a Boiled Fruit Cake Special?

Unlike traditional fruit cakes that require soaking dried fruits in advance, this recipe simplifies the process by boiling the fruit mixture. This method not only softens the fruit but also infuses it with the spices and liquids, ensuring a moist and flavorful cake every time.

Ingredients

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

• Mixed dried fruits (350g): A combination of raisins, sultanas, currants, or any dried fruit of your choice.
• Butter (175g): Adds richness and helps bind the ingredients.
• Soft brown sugar (175g): Provides sweetness and a subtle caramel flavor.
• Water (200ml): For boiling the fruit mixture.
• Self-raising flour (225g): Ensures the cake has a light texture.
• Mixed spice (1 tsp): For a warm, aromatic flavor.
• Eggs (3, beaten): To add structure to the cake.
• Chopped nuts (optional, 50g): Walnuts or almonds work beautifully for added texture.

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