The Coziest Boiled Fruit Cake Recipe for Sweet Comfort

Crafting a delightful boiled fruit cake brings nostalgia and warmth to your kitchen.

Generations of home bakers have cherished this unique dessert technique.

Moisture seeps deeply into every crumb, creating an incredibly rich texture.

Fragrant spices dance through the dense, dark mixture with incredible complexity.

Simple ingredients combine to produce something truly magical and comforting.

Careful preparation rewards you with a slice that connects tradition and modern baking.

Each bite promises a delectable journey into sweet, hearty memories.

Tasty Variations on Mary Berry’s Boiled Fruit Cake

• Gluten-Free Fruit Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Vegan Boiled Fruit Cake: Swap eggs with mashed banana or flax eggs, use plant-based butter alternative.
• Low-Sugar Fruit Cake: Substitute sugar with stevia or monk fruit sweetener, reduce overall sweetness while maintaining flavor.
• Tropical Fruit Variation: Replace traditional dried fruits with exotic options like mango, papaya, and coconut for a vibrant flavor profile.

Serving Ideas for Mary Berry’s Boiled Fruit Cake

• Pair with Creamy Custard: Drizzle a warm, silky vanilla custard over each slice to complement the cake's dense, fruity texture and enhance its rich, spiced flavor profile.
• Serve with Spiced Tea: Brew a robust chai or cinnamon-infused black tea that mirrors the cake's warm spices and provides a comforting, aromatic accompaniment.
• Match with Aged Rum: Pour a smooth, caramel-noted aged rum that echoes the cake's deep, complex sweetness and adds a luxurious warmth to each bite.
• Complement with Whipped Mascarpone: Top with a light, creamy mascarpone whipped with a hint of honey to balance the cake's dense structure and add a delicate, tangy contrast.

How to Keep Mary Berry’s Boiled Fruit Cake Fresh

• Wrap the cooled cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days to maintain moisture and freshness.
• Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for longer storage.
• Keep the cake in an airtight container at room temperature for 2-3 days, away from direct sunlight and heat sources.
• Warm individual slices in the microwave for 10-15 seconds, or reheat in a preheated oven at 150°C for 5-10 minutes to restore softness and warmth.

Mary Berry’s Boiled Fruit Cake FAQs

• What makes this boiled fruit cake different from other cakes?

The unique method of simmering ingredients first creates a rich, moist texture and helps develop deeper flavors before baking.

• Can I use different types of dried fruit in this recipe?

Yes, you can substitute the dried fruits with similar quantities of raisins, currants, sultanas, or mixed dried fruit to suit your taste preferences.

• Do I need any special equipment to make this cake?

No special equipment is needed – just a saucepan for simmering, a mixing bowl, and a standard cake tin will work perfectly.

• Is this cake suitable for people who don't like very sweet desserts?

This cake has a balanced sweetness from the fruit and sugar, making it less sugary than many traditional fruit cakes and appealing to those who prefer a more subtle sweetness.

What Makes Mary Berry’s Boiled Fruit Cake Special

• Simplify Baking Process: This recipe cuts down complex steps, letting you create a delicious fruit cake with minimal effort and basic kitchen skills.
• Economical Ingredient Mix: Using standard pantry staples like water, sugar, butter, and eggs makes this cake budget-friendly and accessible for home bakers.
• Foolproof Technique: The one-pot simmering method ensures even flavor distribution and prevents potential baking mishaps, making it perfect for novice and experienced cooks alike.
• Versatile Crowd-Pleaser: Great for family gatherings, afternoon tea, or casual dessert, this cake suits multiple occasions and pleases different taste preferences with its rich, spiced profile.

What You’ll Need for Mary Berry’s Boiled Fruit Cake

• Water: The liquid base that helps dissolve sugar and soften the fruit.
• Dried Fruit: Provides natural sweetness and chewy texture to the cake.
• Butter: Adds richness and helps create a moist cake texture.
• Sugar: Contributes sweetness and helps caramelize during baking.

• Eggs: Helps bind the ingredients and provides structure to the cake.
• Flour: Creates the cake's foundational structure and helps hold everything together.

• Baking Soda (Bicarb): Helps the cake rise and creates a lighter texture.
• Mixed Spice: Adds warm, aromatic flavor to enhance the cake's overall taste.

How to Prepare Mary Berry’s Boiled Fruit Cake

Step 1: Combine Fruit and Liquid Base

• Dried fruits
• Water
• Sugar
• Butter
• Spices
• Baking soda

Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the fruits to soften and the flavors to meld together.

Step 2: Cool Down the Mixture

Remove the saucepan from heat and let the fruity blend cool until it reaches a lukewarm temperature. This prevents the eggs from scrambling when added later.

Step 3: Create Cake Batter

• Eggs
• Flour

Stir until the ingredients are just combined. Avoid overmixing to keep the cake tender and light.

Step 4: Prepare for Baking

Grease a cake tin thoroughly to prevent sticking. Pour the prepared batter into the tin, spreading it evenly.

Step 5: Bake to Perfection

Place the cake in a preheated oven at 160-180°C (320-356°F). Bake for approximately 1 hour. To check doneness, insert a skewer into the center – it should come out clean.

Step 6: Cool and Serve

Allow the cake to rest in the tin briefly, then transfer to a wire rack to cool completely. The cake will continue to set as it cools.

Handy Tips for Mary Berry’s Boiled Fruit Cake

• Prevent Fruit Sinking: Toss dried fruits in a bit of flour before adding to the mixture to keep them evenly distributed throughout the cake.
• Check Moisture Level: Ensure the cake doesn't dry out by testing with a skewer – it should come out with just a few moist crumbs.
• Enhance Flavor Depth: Replace some water with strong tea or orange juice for a richer, more complex taste profile.
• Store Smartly: Wrap the cooled cake in parchment paper and then aluminum foil to maintain moisture and freshness for several days.
• Gluten-Free Adaptation: Substitute regular flour with a gluten-free flour blend to make the cake suitable for those with gluten sensitivities.

Boiled Fruit Cake Recipe

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4.6 from 16 reviews

• Total Time: 1 hour 10 mins
• Yield: 8 1x

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Description

Delightful Boiled Fruit Cake emerges as a classic British dessert, blending rich dried fruits with warm spices. Moist, dense, and deeply flavorful, this cake provides comfort in each hearty slice, inviting you to savor a timeless culinary tradition.

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Ingredients

Scale 1x2x3x

Fruits and Dried Fruits:

• 375 grams (13.2 ounces) mixed dried fruit

Main Baking Ingredients:

• 2 cups (240 grams) self-raising flour
• 200 grams (7 ounces) butter
• 2 eggs, beaten

Liquid and Sweetening Ingredients:

• 1 cup (240 milliliters) water
• 1 cup (200 grams) sugar
• 1 teaspoon mixed spice
• 1 teaspoon bicarbonate of soda

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Instructions

1. In a saucepan, combine water, sugar, dried fruits, butter, mixed spices, and bicarbonate of soda, simmering the mixture for precisely 5 minutes over medium heat.
2. Remove from heat and allow the fragrant liquid to cool until it reaches a lukewarm temperature, approximately 15-20 minutes.
3. Gently incorporate eggs into the cooled fruit mixture, stirring until well blended.
4. Gradually fold in flour, mixing until ingredients are just combined and no dry pockets remain.
5. Transfer the batter into a thoroughly greased cake tin, ensuring even distribution.
6. Preheat the oven to 170°C and position the rack in the middle position.
7. Bake the cake for 60-70 minutes, rotating the tin halfway through cooking to ensure uniform browning.
8. Test cake doneness by inserting a wooden skewer into the center; it should emerge clean with minimal crumbs.
9. Allow the cake to rest in the tin for 10 minutes to stabilize its structure.
10. Carefully remove from tin and transfer to a wire rack, letting it cool completely before slicing.

Notes

• Achieve a moist texture by ensuring the initial simmering process completely softens the fruits and allows them to absorb liquid.
• Prevent overmixing the batter when adding eggs and flour to maintain a tender crumb and avoid tough cake structure.
• Customize the cake by substituting dried fruits like raisins, currants, or mixed peel based on personal preference or pantry availability.
• Consider using gluten-free flour blend for a celiac-friendly version without compromising the cake’s traditional rich and dense characteristics.

• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg