The Mary Berry Boiled Fruit Cake is a timeless classic, combining the rich flavors of dried fruits with a moist, spiced cake base. By boiling the fruits with butter and sugar before baking, this method intensifies their flavor and keeps the cake moist and tender. This cake is perfect for holiday celebrations or as a delightful afternoon tea treat. It’s easy to make, lasts well, and is sure to be a hit with family and friends.
What is Mary Berry Boiled Fruit Cake?
Mary Berry’s Boiled Fruit Cake is a rich, dense cake made by boiling dried fruits with sugar and butter before combining them with flour, spices, and eggs. The boiling process plumps up the fruit and enhances its flavor, ensuring the cake remains moist and full of fruity goodness. This cake is perfect for festive occasions, and its long shelf life makes it a wonderful cake to prepare in advance.
Other Popular Recipes
- Nigella Courgette And Lime Cake
- Hairy Bikers Pineapple Upside Down Cake
- Hairy Bikers Boiled Fruit Cake
Why You Should Try This Recipe
- Moist and Rich: Boiling the fruits keeps the cake moist and flavorful.
- Simple and Easy: The method is straightforward and foolproof, making it perfect for beginner bakers.
- Perfect for Holidays: This fruit cake is ideal for festive occasions like Christmas or family gatherings.
- Long Shelf Life: The cake keeps well, making it perfect for baking ahead of time.
- Balanced Flavor: The combination of sweet fruits and warm spices creates a comforting, delicious cake.
Ingredients Needed to Make Mary Berry Boiled Fruit Cake
- Mixed dried fruits (500g): A combination of sultanas, raisins, currants, and mixed peel for flavor and texture.
- Butter (175g): Adds richness and moisture to the cake.
- Brown sugar (200g): Sweetens the cake and complements the dried fruits.
- Water (300ml): Used to boil the fruit mixture, making it soft and flavorful.
- Plain flour (275g): The base of the cake batter.
- Baking powder (1 teaspoon): Helps the cake rise slightly.
- Mixed spice (1 teaspoon): Adds warmth and a festive aroma to the cake.
- Bicarbonate of soda (½ teaspoon): Helps keep the cake light and prevents it from becoming too dense.
- Eggs (2 large, beaten): Add structure to the cake and bind the ingredients.
- Vanilla extract (1 teaspoon): Adds a hint of sweetness and flavor depth.
- Icing sugar (optional, for dusting): To decorate the top of the cake.
Equipment
- Large saucepan: For boiling the fruit mixture.
- Mixing bowls: To combine the wet and dry ingredients.
- Wooden spoon: For stirring the batter.
- 20cm round cake tin: For baking the cake.
- Parchment paper: To line the cake tin.
- Spatula: To smooth the cake batter in the tin.
Instructions to Prepare Mary Berry Boiled Fruit Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 20cm round cake tin with parchment paper.
Step 2: Boil the Fruit Mixture
- In a large saucepan, combine the mixed dried fruits, butter, brown sugar, and water. Stir everything together and bring the mixture to a gentle boil over medium heat.
- Reduce the heat and simmer the mixture for 5 minutes, stirring occasionally. Remove from the heat and allow the mixture to cool to room temperature.
Step 3: Mix the Dry Ingredients
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and mixed spice. Stir until well combined.
Step 4: Combine the Wet and Dry Ingredients
- Once the fruit mixture has cooled, stir in the beaten eggs and vanilla extract until well mixed.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, ensuring everything is well combined.
Step 5: Transfer to the Cake Tin
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Step 6: Bake the Cake
- Bake the cake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- If the top of the cake begins to brown too quickly, cover it loosely with foil to prevent burning.
Step 7: Cool and Serve
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Dust the top with icing sugar before serving for an elegant finish.
What Goes Well With Mary Berry Boiled Fruit Cake
- Clotted Cream: A rich spoonful of clotted cream adds indulgence to the cake.
- Cheese: Pair a slice of cake with sharp cheddar cheese for a delightful sweet and savory combination.
- Whipped Cream: Lightly sweetened whipped cream makes a great topping for this spiced cake.
- Tea or Coffee: A hot cup of tea or coffee complements the fruity and spiced flavors perfectly.
- Butter: Spread a little butter on a slice for a more traditional touch.
Expert Tips for Making the Best Mary Berry Boiled Fruit Cake
- Cool the Fruit Mixture: Ensure the boiled fruit mixture is completely cooled before adding the eggs to prevent them from scrambling.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready. If the top starts browning too quickly, cover with foil.
- Add a Soaking Liquid: For extra flavor, soak the dried fruits overnight in tea or a little rum before boiling.
- Let the Cake Rest: Let the cake sit for at least a day before cutting into it. This allows the flavors to fully develop.
- Store Properly: Wrap the cake in cling film or foil to keep it fresh for longer.
Easy Variations of Mary Berry Boiled Fruit Cake
- Add Nuts: Stir in chopped walnuts or almonds for added crunch and flavor.
- Use Alcohol: Replace some of the water with brandy or rum for a deeper, more festive flavor.
- Gluten-Free Version: Swap plain flour for a gluten-free baking mix to create a gluten-free cake.
- Citrus Twist: Add the zest of an orange or lemon to the boiled fruit mixture for a fresh burst of flavor.
- Cherry Addition: Mix glacé cherries into the fruit mixture for an extra pop of color and sweetness.
Best Practices to Store Mary Berry Boiled Fruit Cake
- Wrap and Store: Once cooled, wrap the cake tightly in cling film and store it in an airtight container at room temperature for up to a week.
- Refrigerate for Longer Storage: The cake can be refrigerated, and wrapped in cling film, for up to 2 weeks.
- Freeze for Later: Freeze the boiled fruit cake by wrapping it in cling film and foil. It will keep for up to 3 months in the freezer. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Boiled Fruit Cake
- Microwave: Warm individual slices in the microwave for 10-15 seconds to enjoy them slightly warm.
- Oven Reheat: Heat slices in a preheated oven at 160°C (320°F) for 5-10 minutes to refresh the cake.
How Can I Make Mary Berry Boiled Fruit Cake Healthier?
- Reduce the Sugar: You can reduce the sugar by 50g without affecting the texture or flavor too much.
- Use Whole Wheat Flour: Swap half of the plain flour with whole wheat flour for added fiber.
- Replace Butter: Substitute some of the butter with a plant-based alternative or use less butter to reduce the fat content.
- Add Grated Fruit: Include grated apple or carrot to naturally sweeten the cake and increase its fiber content.
- Use a Lower-Fat Option: Replace half of the butter with unsweetened applesauce to reduce the fat while maintaining moisture.
Nutrition Value (per serving):
- Calories: 310 kcal
- Protein: 4g
- Carbohydrates: 48g
- Fat: 10g
- Fiber: 3g
- Sugar: 30g
FAQs
Why is my boiled fruit cake so dry?
Boiled fruit cake can turn out dry if it’s overbaked or if not enough liquid was used during the boiling process. Overmixing the batter can also lead to a dense, dry cake. To avoid this, ensure you check the cake for doneness using a skewer and follow the recipe’s liquid measurements closely.
Why does my boiled fruit cake sink in the middle?
A boiled fruit cake may sink in the middle if the batter is overmixed or if the oven temperature is too high, causing the cake to rise too quickly and then collapse. It can also happen if the cake is underbaked in the center, so make sure to bake it until a skewer inserted in the middle comes out clean.
Why does my boiled fruit cake crumble when cut?
Boiled fruit cake can crumble when cut if it’s overbaked, making it too dry, or if the fruit-to-flour ratio is unbalanced. Make sure to follow the recipe closely and let the cake cool completely before slicing, as cutting while warm can also cause crumbling.
How do you keep fruit cake moist?
To keep the fruit cake moist, wrap it in cling film or aluminum foil and store it in an airtight container. You can also brush the cake with a little fruit juice, alcohol, or simple syrup to add extra moisture and flavor over time.
What is the trick to a moist cake?
The key to a moist cake is using the right amount of fat (such as butter or oil) and liquid (water, milk, or juice) in the recipe. Additionally, avoid overbaking and overmixing the batter, as both can lead to a drier cake. You can also add ingredients like yogurt or applesauce to increase moisture.
At what temperature is a fruit cake cooked?
Fruit cake is typically cooked at a low temperature, around 160°C (140°C fan) or 325°F, to ensure it bakes evenly without burning. This slow baking process helps achieve a moist, well-cooked cake without the edges drying out.
Can you freeze Mary Berry Boiled Fruit Cake?
Yes, Mary Berry Boiled Fruit Cake can be frozen. Wrap the cooled cake tightly in cling film and then in foil. It can be stored in the freezer for up to 3 months. Thaw the cake at room temperature before serving.
Why did my boiled fruit cake crack?
Boiled fruit cake may crack if the oven temperature is too high or the cake is placed too high in the oven. Baking the cake at a lower temperature ensures a more even rise and prevents cracking on the surface.
How do you keep fruit from sinking into a boiled fruit cake?
To prevent the fruit from sinking, toss the dried fruits in a little flour before adding them to the batter. Also, ensure the batter is not too runny, as a thicker batter helps to keep the fruits suspended throughout the cake.
Why is my boiled fruit cake dry?
Your boiled fruit cake may be dry if it is overbaked or if there isn’t enough liquid in the fruit mixture. Make sure to check the cake with a skewer before removing it from the oven and follow the recipe’s measurements closely to ensure a moist cake.
Final Words
The Mary Berry Boiled Fruit Cake is a delicious, moist cake that’s perfect for any occasion, especially during festive times. The unique method of boiling the fruits ensures that the cake stays rich and flavorful for days, making it ideal for preparing ahead of time. Serve it plain or with a dollop of cream, and enjoy its sweet, spiced flavors with a cup of tea or coffee. Whether you’re baking for the holidays or just for a treat, this fruit cake is sure to be a crowd-pleaser!
More By British Baking Recipes
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Mary Berry Boiled Fruit Cake Recipe
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Boiled Fruit Cake is a rich, dense cake made by boiling dried fruits with sugar and butter before combining them with flour, spices, and eggs. The boiling process plumps up the fruit and enhances its flavor, ensuring the cake remains moist and full of fruity goodness. This cake is perfect for festive occasions, and its long shelf life makes it a wonderful cake to prepare in advance.
Ingredients
- Mixed dried fruits (500g): A combination of sultanas, raisins, currants, and mixed peel for flavor and texture.
- Butter (175g): Adds richness and moisture to the cake.
- Brown sugar (200g): Sweetens the cake and complements the dried fruits.
- Water (300ml): Used to boil the fruit mixture, making it soft and flavorful.
- Plain flour (275g): The base of the cake batter.
- Baking powder (1 teaspoon): Helps the cake rise slightly.
- Mixed spice (1 teaspoon): Adds warmth and a festive aroma to the cake.
- Bicarbonate of soda (½ teaspoon): Helps keep the cake light and prevents it from becoming too dense.
- Eggs (2 large, beaten): Add structure to the cake and bind the ingredients.
- Vanilla extract (1 teaspoon): Adds a hint of sweetness and flavor depth.
- Icing sugar (optional, for dusting): To decorate the top of the cake.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 20cm round cake tin with parchment paper.
Step 2: Boil the Fruit Mixture
- In a large saucepan, combine the mixed dried fruits, butter, brown sugar, and water. Stir everything together and bring the mixture to a gentle boil over medium heat.
- Reduce the heat and simmer the mixture for 5 minutes, stirring occasionally. Remove from the heat and allow the mixture to cool to room temperature.
Step 3: Mix the Dry Ingredients
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and mixed spice. Stir until well combined.
Step 4: Combine the Wet and Dry Ingredients
- Once the fruit mixture has cooled, stir in the beaten eggs and vanilla extract until well mixed.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, ensuring everything is well combined.
Step 5: Transfer to the Cake Tin
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Step 6: Bake the Cake
- Bake the cake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- If the top of the cake begins to brown too quickly, cover it loosely with foil to prevent burning.
Step 7: Cool and Serve
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Dust the top with icing sugar before serving for an elegant finish.
