Mary Berry’s boiled fruit cake is a moist, rich cake that’s perfect for special occasions or afternoon tea. Here’s how to make it!
Ingredients
- For the Cake:
- 225g (8 oz) mixed dried fruit (such as raisins, sultanas, and currants)
- 75g (3 oz) glacé cherries, halved
- 150ml (5 fl oz) water
- 75g (3 oz) unsalted butter
- 150g (5 oz) brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 225g (8 oz) self-raising flour
- 75g (3 oz) chopped nuts (optional)
- Zest of 1 lemon
- For the Topping (optional):
- Extra glacé cherries
- Chopped nuts
- Marzipan and icing (if desired)
Instructions
- Prepare the Fruit Mixture:
- In a saucepan, combine the mixed dried fruit, glacé cherries, water, butter, brown sugar, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the butter has melted and the mixture is combined. Remove from heat and let it cool slightly.
- Mix the Batter:
- In a large bowl, beat the eggs. Add the cooled fruit mixture to the eggs and mix well. Gradually fold in the self-raising flour, lemon zest, and chopped nuts (if using) until just combined.
- Prepare the Cake Tin:
- Preheat your oven to 160°C (320°F). Grease and line a 2 lb (900g) loaf tin with baking parchment.
- Bake the Cake:
- Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, decorate with marzipan, icing, or extra nuts and cherries before serving.
Conclusion
Mary Berry’s boiled fruit cake is a delightful treat that combines rich flavors with a moist texture. Perfect for sharing with family and friends, enjoy this classic cake at any gathering!
