Mary Berry’s Boiled Fruit Cake

This cake takes me straight back to my gran’s tiny kitchen — warm in winter, always with the faint smell of spice and something gently bubbling away on the hob. She made boiled fruit cake not just at Christmas but anytime the weather turned grey and we needed cheering up. It was humble, homely, and just the right amount of sweet. Nothing fancy — no icing or layers — just a golden-brown slab, still warm, cut thick and served with a mug of tea and a proper natter.

Mary Berry’s version is nearly identical to what my gran used to make, and that’s saying something. It’s one of those recipes you don’t realise you’ve memorised until you’re halfway through it. Boiling the fruit first gives it this deep, mellow richness that seeps into every bite. And the smell… well, you’ll see.

It’s a quiet sort of bake. No show-off swirls or fussy frostings — just a simple, sturdy, spice-kissed cake that tastes like comfort.

Why You’ll Love It

• All in one pot (mostly) — less mess, more magic.
• Soaked fruit = mega flavour — no dry bites here.
• Keeps for days — and actually gets better with time.
• Flexible — swap fruits or spices based on what’s lurking in your cupboard.
• No fancy equipment — just a saucepan, spoon, and a tin.
• Perfect with tea or custard — or both, frankly.

Ingredients

• 1 cup water
• 1 cup sugar
• 375g mixed dried fruit
• 200g butter
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• 2 eggs, beaten
• 2 cups self-raising flour

How to Make It

Simmer the fruity base:

In a large saucepan, chuck in the water, sugar, mixed dried fruit, butter, spice, and bicarb. Bring it gently to a boil — the fruit will plump up and smell incredible. Let it simmer for about 5 minutes, then take it off the heat. Now — walk away. Let it cool for a bit. Trust me, don’t rush this part.

Prep the tin and heat the oven:

While the mixture cools, preheat your oven to 160°C fan (or 180°C regular / 320–356°F). Grease and line a loaf tin or round tin — doesn’t really matter, just not too shallow.

Bring it all together:

Once the boiled mixture is lukewarm (not hot, or you’ll scramble the eggs), stir in your beaten eggs. Then add the self-raising flour. Mix it gently — you want it smooth, but don’t go mad with the stirring.

Into the oven it goes:

Pour your batter into the prepared tin and smooth the top. Bake for about an hour. Start checking at 50 minutes — when a skewer comes out clean and the top is firm and golden, it’s done.

Let it rest:

Take the cake out and let it sit in the tin for 10 minutes or so. Then lift it onto a wire rack and try (TRY) to let it cool before slicing. But hey, I won’t blame you if you dive in early.

Common Mistakes and How to Dodge Them

Why did my cake turn out dry?
It was probably baked too long or the mixture boiled too fiercely. Gentle simmer, and keep an eye near the end of baking.

The fruit sank to the bottom!
That happens if the batter’s too warm or too thin. Let it cool properly and don’t overmix once the flour’s in.

Cake cracked on top?
Totally normal with this style of bake — it adds to the charm. But if you want it smoother, lower your oven temp slightly and bake a touch longer.

Can I make it alcohol-soaked?
Yes! Swap a bit of the water for brandy or rum, or brush it over the top when it’s done. Very festive.

Storage and Reheating

• Room Temp: Wrap it in foil or keep it in an airtight tin. It stays lovely for a good 5 days — even longer if you’re lucky.
• Fridge: You don’t need to, but it’ll keep longer (just bring to room temp before eating).
• Freezer: Wrap slices in clingfilm and freeze for up to 3 months. Defrost overnight or microwave from frozen.
• Reheat: Microwave a slice for 15–20 seconds with a damp paper towel if you like it warm. Or heat in foil in a low oven.

Frequently Asked Questions

Can I change the dried fruit?
Absolutely. Use whatever you’ve got — raisins, sultanas, currants, chopped apricots, cranberries. Just keep the weight roughly the same.

Can I add nuts?
Yes, chopped walnuts or pecans are fab. About ½ cup should do.

What if I don’t have mixed spice?
Make your own! A mix of cinnamon, nutmeg, and a pinch of clove works perfectly.

Is this like a Christmas cake?
Not quite — it’s lighter, quicker, and not boozy (unless you make it so). But it does have that same cozy feel.

Nutrition Facts (Per Serving):

• Calories: 380 kcal
• Fat: 20g
• Carbs: 60g
• Protein: 7g
• Sodium: 350mg
• Sugar: 40g

Try More Mary Berry Recipes:

• Mary Berry Mississippi Mud Pie
• Mary Berry Apple And Blackberry Crumble
• Mary Berry Tiffin Recipe