How to Make Mary Berry Boiled Fruit Cake

Name: Mary Berry's Boiled Fruit Cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 1 cake
Cuisine: British
Ingredients: 397g condensed milk; 150g butter; 225g raisins; 225g sultanas; 175g currants; 175g glacier cherries, roughly chopped; 225g self-raising flour; 2 tsp ground mixed spice; 1 tsp ground cinnamon; 2 large eggs

Discover the warmth and richness of Mary Berry's Boiled Fruit Cake, a cherished recipe that has captivated hearts with its dense, moist texture and a harmonious blend of fruits and spices. This classic British bake is not just a treat; it's a testament to the simplicity and elegance of traditional baking.

Mary Berry's Boiled Fruit Cake: A Timeless British Delicacy

At the heart of this cake is a medley of dried fruits, including raisins, sultanas, currants, and the colorful touch of glacier cherries. These are gently boiled with butter and condensed milk, creating a rich, flavorful base that sets this cake apart from other fruitcakes. The process not only infuses the fruit with sweetness and moisture but also ensures the cake remains wonderfully moist for days.

Ingredients for the Boiled Fruit Cake

Condensed milk (397g/14 oz)
Butter (150g/5.3 oz)
Raisins, Sultanas, Currants (225g/7.9 oz each for raisins and sultanas, 175g/6.2 oz for currants)
Glacier cherries (175g/6.2 oz), roughly chopped
Self-raising flour (225g/7.9 oz)
Ground mixed spice (2 tsp)
Ground cinnamon (1 tsp)
Large eggs (2)

Preparation Steps

Start by preheating your oven and preparing your cake tin with grease and baking parchment.
Heat the condensed milk, butter, and dried fruits together, simmering until the fruits are softened.
After allowing the mixture to cool, sift in your flour and spices, then add eggs to combine into a batter.
Pour into the prepared tin and bake until golden brown and cooked through.

Serving and Storage

Once cooled, this cake can be enjoyed as is or embellished with a light dusting of powdered sugar or a side of clotted cream for an extra touch of indulgence. To store, wrap the cooled cake in baking parchment and foil, keeping it in a cool, dry place. The rich blend of fruits and spices means this cake only gets better with time, making it perfect for preparing ahead of festive seasons or special occasions.

Nutritional Information

Given the richness of ingredients like condensed milk, butter, and dried fruits, this cake is energy-dense, providing a substantial amount of calories, fats, and sugars. However, it also offers the nutritional benefits of dried fruits, such as fiber, vitamins, and minerals. Enjoy it as part of a balanced diet for a truly satisfying treat.

FAQ about the Boiled Fruit Cake

Can I substitute any of the dried fruits? Yes, feel free to use a mix of your favorite dried fruits, maintaining the total weight used in the recipe.
Is it necessary to boil the fruits? Boiling the fruits is crucial for this recipe as it softens them and infuses them with moisture and flavor.
How long can I store the boiled fruit cake? Properly stored, the cake can last for several months, becoming more flavorful over time.

In conclusion, Mary Berry's Boiled Fruit Cake stands as a testament to the beauty of classic baking, offering a moist, flavorful, and irresistibly rich treat that's perfect for any occasion. Whether you're a seasoned baker or new to the kitchen, this recipe is a delightful journey into the heart of British baking traditions.

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