Mary Berry’s Boiled Fruit Cake

Mary Berry's Boiled Fruit Cake is a classic British delight, known for its dense, moist texture and rich, fruity flavor. This recipe, synonymous with the warmth and comfort of home baking, brings together a medley of dried fruits, spices, and traditional ingredients to create a cake that's not only easy to make but also deeply satisfying to eat.

Ingredients for the Boiled Fruit Cake

To make Mary Berry's Boiled Fruit Cake, you will need:

• Condensed milk (397 g/14 oz)
• Butter (150 g/5.3 oz)
• Raisins, sultanas, and currants, with a combined weight of approximately 625 g/22 oz
• Glacier cherries (175 g/6.2 oz), roughly chopped
• Self-raising flour (225 grams/7.9 ounces)
• Ground mixed spice (2 teaspoons)
• Ground cinnamon (1 teaspoon)
• Large eggs (2)

Preparation Instructions

The process involves initially combining condensed milk, butter, and all the fruits in a large pan, gently heating until the butter melts, and then simmering the mixture to soften the fruits. After cooling the mixture slightly, you'll incorporate eggs and sifted flour with spices, before baking in a preheated oven until golden brown and cooked through.

Storage and Reheating

Boiled fruit cake can be stored in an airtight container in the refrigerator for up to a week, ensuring its freshness and moisture are retained. For longer storage, you can wrap the cake in cling film and foil and freeze it for up to three months. Thawing it at room temperature will bring it back to its original delicious state, ready to be enjoyed once more.

Nutritional Information

Each serving of this cake is rich in flavors and calories, providing a substantial amount of energy, fats, and sugars, thanks to its dense fruit and butter content. Specifically, the cake is high in calories and fat, making it a satisfying treat best enjoyed in moderation.

FAQ about the Boiled Fruit Cake

• Can I use different dried fruits? Yes, feel free to customize the cake with your preferred dried fruits, keeping the overall weight consistent.
• How do I know when the cake is done? A skewer inserted into the center of the cake should come out clean when it's fully baked.
• Can I make this cake gluten-free? Substitute the self-raising flour with a gluten-free alternative to cater to dietary needs.

Original recipe attributed to Mary Berry, celebrated for her contributions to British baking and cuisine. Her recipes stand as a testament to the rich culinary heritage of the UK, offering home bakers the chance to recreate classic treats in their kitchens.

This boiled fruit cake recipe promises a moist, flavorful, and hearty dessert that's perfect for any occasion, from casual afternoon teas to festive celebrations. Enjoy it with a dollop of clotted cream or a simple cup of tea for the ultimate comfort food experience​​​​​​.