Mary Berry’s Boiled Fruit Cake is a delightful treat that has become a staple in my baking repertoire, especially during the holiday season or for special occasions.
This cake combines the richness of dried fruits with the warmth of spices, all brought together in a unique boiling method that ensures moisture and depth of flavor.
Mary Berry, a cherished figure in the world of baking, presents this recipe with her usual flair for making sophisticated baking accessible and enjoyable.
This boiled fruit cake is not just a dessert; it’s a celebration of textures and tastes, making it a perfect accompaniment to tea or as a festive treat.
What Goes Best with Mary Berry’s Boiled Fruit Cake
This rich, moist cake pairs wonderfully with a variety of accompaniments. A dollop of clotted cream or a scoop of vanilla ice cream complements its dense texture and deep flavors beautifully.
For those who enjoy a tipple, a glass of sherry or brandy enhances the cake’s fruity notes. And, of course, a cup of hot tea, be it English breakfast or Earl Grey, makes for a classic pairing, perfect for a cozy afternoon.
Ingredients
To make Mary Berry’s Boiled Fruit Cake, you’ll need:
- 175g (6 oz) unsalted butter
- 175g (6 oz) light muscovado sugar
- 300g (10 oz) mixed dried fruit (such as raisins, sultanas, and currants)
- 225g (8 oz) chopped dates
- 300ml (10 fl oz) water
- 2 large eggs, beaten
- 275g (9 oz) self-raising flour
- 1 tsp mixed spice
- 1 tsp baking soda
How to Prepare Mary Berry’s Boiled Fruit Cake
- Boil the Fruit Mixture: In a large saucepan, combine the butter, muscovado sugar, mixed dried fruit, dates, and water. Bring to a boil, then simmer for about 10 minutes. Allow the mixture to cool.
- Prepare the Cake Batter: Once the fruit mixture has cooled, preheat your oven to 150°C (300°F, Gas Mark 2). Line a deep, round cake tin with baking parchment. Stir the beaten eggs into the cooled fruit mixture. Sift in the self-raising flour, mixed spice, and baking soda, mixing well to combine.
- Bake the Cake: Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1.5 to 2 hours, or until a skewer inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the tin before transferring it to a wire rack to cool completely.
Mary Berry’s Boiled Fruit Cake
Ingredients
- 175 g 6 oz unsalted butter
- 175 g 6 oz light muscovado sugar
- 300 g 10 oz mixed dried fruit (such as raisins, sultanas, and currants)
- 225 g 8 oz chopped dates
- 300 ml 10 fl oz water
- 2 large eggs beaten
- 275 g 9 oz self-raising flour
- 1 tsp mixed spice
- 1 tsp baking soda
Instructions
- Boil the Fruit Mixture: In a large saucepan, combine the butter, muscovado sugar, mixed dried fruit, dates, and water. Bring to a boil, then simmer for about 10 minutes. Allow the mixture to cool.
- Prepare the Cake Batter: Once the fruit mixture has cooled, preheat your oven to 150°C (300°F, Gas Mark 2). Line a deep, round cake tin with baking parchment. Stir the beaten eggs into the cooled fruit mixture. Sift in the self-raising flour, mixed spice, and baking soda, mixing well to combine.
- Bake the Cake: Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1.5 to 2 hours, or until a skewer inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the tin before transferring it to a wire rack to cool completely.
Notes
How to Serve Mary Berry’s Boiled Fruit Cake
This cake is delightful both warm and at room temperature. For an extra touch of indulgence, serve with clotted cream or a scoop of vanilla ice cream on the side. The cake’s rich flavor also makes it a perfect standalone treat with a cup of tea or coffee.
How to Reheat Mary Berry’s Boiled Fruit Cake
- Microwave: While microwaving can slightly alter the texture, you can warm individual slices on a microwave-safe plate for 10-15 seconds.
- Oven: Wrap the cake or slices in aluminum foil and warm in a preheated oven at 150°C (300°F) for about 10 minutes.
- Stovetop: Not recommended for reheating this type of cake.
How to Store Leftovers of Mary Berry’s Boiled Fruit Cake
Wrap the cooled cake in cling film or aluminum foil, then place it in an airtight container. It can be stored at room temperature for up to a week. For longer storage, the cake can be frozen for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions Regarding Mary Berry’s Boiled Fruit Cake
- Can I use different types of dried fruit? Absolutely! Feel free to customize the mix of dried fruits based on your preferences or what you have on hand.
- Is it necessary to use muscovado sugar? Muscovado sugar adds a deep, caramel-like sweetness to the cake, but you can substitute it with dark brown sugar if needed.
Nutritional Information
A slice of Mary Berry’s Boiled Fruit Cake is quite rich and indulgent. Approximate nutritional values per serving (assuming the cake serves 12) include:
- Calories: 300-350
- Fat: 12-15g
- Saturated Fat: 7-9g
- Carbohydrates: 50-55g
- Sugars: 35-40g
- Protein: 4-5g
- Sodium: 150-200mg
These values are estimates and can vary based on the specific ingredients used and the size of the slice. While it’s a treat that’s best enjoyed in moderation, this boiled fruit cake is a delightful way to celebrate special occasions or simply to enjoy the pleasure of baking.
