Mary Berry’s Boiled Fruit Cake is made with condensed milk, butter, raisins, sultanas, currants, glacé cherries, flour, mixed spice, and eggs. This traditional fruit cake recipe creates a delicious dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 397g (14 oz) can condensed milk
- 150g (1/3 lb) butter/margarine
- 225g (8 oz) raisins
- 225g (8 oz) sultanas
- 225g (8 oz) currants
- 100g (3.5 oz) glacé cherries, quartered
- 225g (8 oz) self-raising flour
- 2 tsp mixed spice
- 2 tsp cinnamon
- 2 large eggs
How To Make Boiled Fruit Cake
- Preheat the oven to 150°C (300°F, Gas Mark 2).
- Prepare the cake mixture: In a heavy-based saucepan, combine the condensed milk, butter, raisins, sultanas, currants, glacé cherries, and brandy (if using). Heat over low heat until the butter melts, stirring occasionally. Once melted, simmer for 5 minutes, then remove from heat and let it cool for 10 minutes, stirring occasionally.
- Prepare the cake tin: Grease and line a 7-inch (17.5 cm) round cake tin with baking paper.
- Mix the dry ingredients: Sift the self-raising flour, mixed spice, and cinnamon into a large bowl. Make a well in the center.
- Combine wet and dry ingredients: Add the eggs and cooled fruit mixture to the dry ingredients. Stir until well combined.
- Bake the cake: Pour the batter into the prepared tin, smooth the top, and bake for 1 ½ hours, or until the cake is well risen, golden brown, and firm. A skewer inserted in the center should come out clean.
- Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Cool the fruit mixture properly: Make sure the fruit mixture cools for at least 10 minutes after simmering. If it’s too hot, it can cook the eggs when added, ruining the texture of the cake.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense.
- Line the cake tin well: Grease and fully line the cake tin with baking paper, including the sides, to prevent the fruit from sticking and ensure easy removal.
- Check doneness with a skewer: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready. If not, bake for an extra 10-15 minutes and check again.
- Let the cake cool completely: Allow the cake to fully cool on a wire rack before slicing to help it set and give you clean, even cuts.
How To Store Leftovers?
- Refrigerate: First, let the leftover Boiled Fruit Cake cool completely to room temperature. Then, wrap it tightly in cling film or store it in an airtight container. It will keep in the fridge for up to 1 week.
- Freeze: After cooling, wrap the Boiled Fruit Cake in cling film and then in foil to prevent freezer burn. Store in the freezer for up to 3 months. To serve, thaw it in the fridge overnight and bring it to room temperature before enjoying.
Nutrition Facts
Serving Size: 1 slice (serves 8)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 350mg
- Total Carbohydrate: 60g
- Dietary Fiber: 4g
- Sugars: 40g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Mississippi Mud Pie
- Mary Berry Apple And Blackberry Crumble
- Mary Berry Tiffin Recipe
- Mary Berry Marble Cake
Mary Berry’s Boiled Fruit Cake
Description
Mary Berry’s Boiled Fruit Cake is made with condensed milk, butter, raisins, sultanas, currants, glacé cherries, flour, mixed spice, and eggs. This traditional fruit cake recipe creates a delicious dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 150°C (300°F, Gas Mark 2).
- Prepare the cake mixture: In a heavy-based saucepan, combine the condensed milk, butter, raisins, sultanas, currants, glacé cherries, and brandy (if using). Heat over low heat until the butter melts, stirring occasionally. Once melted, simmer for 5 minutes, then remove from heat and let it cool for 10 minutes, stirring occasionally.
- Prepare the cake tin: Grease and line a 7-inch (17.5 cm) round cake tin with baking paper.
- Mix the dry ingredients: Sift the self-raising flour, mixed spice, and cinnamon into a large bowl. Make a well in the center.
- Combine wet and dry ingredients: Add the eggs and cooled fruit mixture to the dry ingredients. Stir until well combined.
- Bake the cake: Pour the batter into the prepared tin, smooth the top, and bake for 1 ½ hours, or until the cake is well risen, golden brown, and firm. A skewer inserted in the center should come out clean.
- Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cool the fruit mixture properly: Make sure the fruit mixture cools for at least 10 minutes after simmering. If it’s too hot, it can cook the eggs when added, ruining the texture of the cake.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense.
- Line the cake tin well: Grease and fully line the cake tin with baking paper, including the sides, to prevent the fruit from sticking and ensure easy removal.
- Check doneness with a skewer: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready. If not, bake for an extra 10-15 minutes and check again.
- Let the cake cool completely: Allow the cake to fully cool on a wire rack before slicing to help it set and give you clean, even cuts.
Mary Berry’s Boiled Fruit Cake