This Mary Berry’s Boiled Fruit Cake is prepared using water, sugar, mixed dried fruit, butter, mixed spice, bicarbonate of soda, eggs, and self-raising flour. This delicious Boiled Fruit Cake recipe is a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Mary Berry’s Boiled Fruit Cake Ingredients
- 1 cup of water
- 1 cup of sugar
- 375g of mixed dried fruit
- 200g of butter
- 1 tsp of mixed spice
- 1 tsp of bicarbonate of soda
- 2 eggs, beaten
- 2 cups of self-raising flour
How To Make Mary Berry’s Boiled Fruit Cake
- Prepare the oven: Preheat the oven to 160-180°C (320-356°F) and grease a cake tin thoroughly.
- Combine the ingredients: In a large saucepan, combine 1 cup of water, 1 cup of sugar, and 375g of mixed dried fruit.
- Add butter and spices: Add 200g of butter, 1 tsp of mixed spice, and 1 tsp of bicarbonate of soda to the saucepan.
- Boil the mixture: Bring the mixture to a boil over medium heat and let it simmer for 5 minutes, stirring occasionally.
- Cool the mixture: Allow the boiled mixture to cool down completely before proceeding to the next step.
- Mix in eggs and flour: Once the mixture is cool, gradually add 2 beaten eggs and 2 cups of self-raising flour, mixing well until fully combined.
- Bake the cake: Pour the batter into the prepared greased cake tin and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean. Once baked, let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
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Recipe Tips
- Use fresh eggs: Ensure your eggs are fresh for the best texture and rise in the cake.
- Cool completely before adding eggs: Adding eggs to a hot mixture can cook them prematurely, so let the boiled mixture cool thoroughly.
- Line the cake tin: Lining your cake tin with parchment paper helps in easy removal and prevents sticking.
- Check for doneness: Insert a skewer in the center; if it comes out clean, the cake is done.
What To Serve With Boiled Fruit Cake
Serve your delicious Boiled Fruit Cake with vanilla custard, clotted cream, spiced apple compote, a drizzle of honey, or a scoop of vanilla ice cream.
You can also pair it with a warm cup of Earl Grey tea or a glass of dessert wine.
How To Store Boiled Fruit Cake Leftovers
To Refrigerate: Once the cake is completely cooled, wrap it in plastic wrap and place it in an airtight container. Store it in the refrigerator for up to one week, maintaining its freshness.
To Freeze: Wrap the cooled cake tightly in plastic wrap, then again in aluminum foil, and place it in a freezer-safe bag. Store in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
How To Reheat Boiled Fruit Cake Leftovers
In The Oven: Preheat your oven to 150°C (300°F). Wrap the cake in aluminum foil to prevent it from drying out. Place it on a baking tray and heat for 10-15 minutes until warmed through, or wrap in foil to retain moisture.
In The Microwave: Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds, until warm; or adjust the time based on the microwave’s power.
In The Air Fryer: Preheat your air fryer to 160°C (320°F). Place a slice of cake in the air fryer basket. Heat for 3-5 minutes, checking frequently to avoid overcooking; or use foil to prevent drying out.
Frequently Asked Questions
Can I use different dried fruits in the recipe?
Yes, you can use different dried fruits in the recipe. Feel free to substitute the mixed dried fruit with your favorite varieties, such as raisins, currants, or chopped dried apricots. This allows you to customize the cake to your taste preferences.
How long should I let the boiled mixture cool before adding eggs?
Let the boiled mixture cool completely before adding the eggs. This usually takes about 20-30 minutes. Adding the eggs too soon can cause them to cook prematurely, resulting in a lumpy batter and affecting the cake’s texture.
How do I prevent the cake from drying out while baking?
To prevent the cake from drying out while baking, cover the top with aluminum foil if it starts to brown too quickly. This helps retain moisture and ensures the cake bakes evenly. Check the cake periodically and adjust the oven temperature if needed.
Mary Berry’s Boiled Fruit Cake Nutrition Facts
Amount Per Serving
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 350mg
- Total Carbohydrates: 60g
- Dietary Fiber: 4g
- Sugars: 40g
- Protein: 7g
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Mary Berry’s Boiled Fruit Cake
Description
This Mary Berry’s Boiled Fruit Cake is prepared using water, sugar, mixed dried fruit, butter, mixed spice, bicarbonate of soda, eggs, and self-raising flour. This delicious Boiled Fruit Cake recipe is a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the oven: Preheat the oven to 160-180°C (320-356°F) and grease a cake tin thoroughly.
- Combine the ingredients: In a large saucepan, combine 1 cup of water, 1 cup of sugar, and 375g of mixed dried fruit.
- Add butter and spices: Add 200g of butter, 1 tsp of mixed spice, and 1 tsp of bicarbonate of soda to the saucepan.
- Boil the mixture: Bring the mixture to a boil over medium heat and let it simmer for 5 minutes, stirring occasionally.
- Cool the mixture: Allow the boiled mixture to cool down completely before proceeding to the next step.
- Mix in eggs and flour: Once the mixture is cool, gradually add 2 beaten eggs and 2 cups of self-raising flour, mixing well until fully combined.
- Bake the cake: Pour the batter into the prepared greased cake tin and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean. Once baked, let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely.