The very first time I baked a boiled fruit cake, it was out of sheer curiosity. I had come across Mary Berry’s recipe while flipping through an old cookbook my mother kept tucked away, and something about the phrase “boiled fruit” caught my attention. I didn’t quite understand how boiling the fruit could result in anything close to a delicious cake, but I trusted Mary Berry’s reputation and decided to give it a go. What came out of the oven that day became one of the most comforting cakes I’ve ever made.
This cake reminds me of winter holidays spent with family, when warm spices, dried fruit, and the aroma of baking would fill the house. Mary Berry’s version is especially wonderful because it doesn’t require any fancy techniques or long resting periods like some traditional fruit cakes. It’s simple, quick to prepare, and yet it tastes like something that’s been handed down through generations.
Over the years, this cake has become one of my go-to bakes for gifting, potlucks, or even just a quiet tea break on a rainy afternoon. It’s moist, slightly sticky in the best way, and beautifully spiced. I’ve played around with the types of dried fruits and sometimes even added nuts or citrus zest, but the original recipe is always at the heart of it.
If you’ve never tried a boiled fruit cake before, or if you’ve only had dry, dense versions in the past, I encourage you to try this one. It’s easy, forgiving, and deeply satisfying. Let me show you exactly how I make it, with all the little touches that make it special in my kitchen.
What is Mary Berry’s Boiled Fruit Cake?
Mary Berry’s boiled fruit cake is a moist, rich cake made by boiling dried fruits with sugar and butter before mixing with flour and eggs. It’s a fuss-free alternative to traditional fruit cakes, perfect for those who love depth of flavor without a long prep time.
Why you should try this recipe?
You should try it because it delivers incredible flavor and texture with very little effort. It’s perfect for beginners, doesn’t need icing, and stores well for days. Plus, boiling the fruit infuses every bite with warmth and richness.
Ingredients needed to make Mary Berry Boiled Fruit Cake
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175g light muscovado sugar
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150ml water
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100g butter
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250g mixed dried fruit (raisins, sultanas, currants)
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1 tsp mixed spice
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1 tsp ground cinnamon
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2 large eggs
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225g self-raising flour
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Optional: zest of one orange or lemon
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Optional: 50g chopped nuts
Instruction to make Mary Berry Boiled Fruit Cake
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Preheat your oven to 140°C (275°F) and line a 20cm round cake tin with baking paper.
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In a large saucepan, add sugar, butter, water, dried fruit, and spices. Bring to the boil, then simmer gently for 5 minutes. Remove from heat and let it cool for 10 minutes.
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Once slightly cooled, beat in the eggs one at a time.
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Sift the flour into the mixture and stir until fully combined. Add zest or nuts if using.
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Pour the batter into the prepared tin and smooth the top.
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Bake in the center of the oven for 1 hour 30 minutes, or until a skewer inserted comes out clean.
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Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
Mary Berry's Boiled Fruit Cake
Equipment
- Oven
Ingredients
- 175 g light muscovado sugar
- 150 ml water
- 100 g butter
- 250 g mixed dried fruit raisins, sultanas, currants
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 2 large eggs
- 225 g self-raising flour
- Optional: zest of one orange or lemon
- Optional: 50g chopped nuts
Instructions
- Preheat your oven to 140°C (275°F) and line a 20cm round cake tin with baking paper.
- In a large saucepan, add sugar, butter, water, dried fruit, and spices. Bring to the boil, then simmer gently for 5 minutes. Remove from heat and let it cool for 10 minutes.
- Once slightly cooled, beat in the eggs one at a time.
- Sift the flour into the mixture and stir until fully combined. Add zest or nuts if using.
- Pour the batter into the prepared tin and smooth the top.
- Bake in the center of the oven for 1 hour 30 minutes, or until a skewer inserted comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- Don’t skip the cooling step after boiling, or the eggs might scramble.
- Use a mix of fruits for more flavor and texture.
- Add orange zest for a citrusy lift or dark rum for a richer version.
- Store it overnight before slicing for better structure and taste.
Nutritional value
Per slice (based on 12 servings):- Calories: ~280
- Fat: 9g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 3g
- Fiber: 2g
What goes well with Mary Berry Boiled Fruit Cake
This cake is delightful with a hot cup of black tea or coffee. I also enjoy it with a small wedge of mild cheese like Wensleydale or cream cheese. It’s sweet enough to serve plain, but also lovely with a little butter spread on top.
My tips to make the best Mary Berry Boiled Fruit Cake
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Don’t skip the cooling step after boiling, or the eggs might scramble.
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Use a mix of fruits for more flavor and texture.
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Add orange zest for a citrusy lift or dark rum for a richer version.
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Store it overnight before slicing for better structure and taste.
Easy variations of Mary Berry Boiled Fruit Cake
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Add a splash of brandy or rum to the fruit mixture while it boils.
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Use dried cranberries, cherries, or chopped apricots for a twist.
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Replace some of the flour with ground almonds for a nuttier texture.
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Top with flaked almonds before baking for a slight crunch.
Best way to store Mary Berry Boiled Fruit Cake
Once cooled, wrap the cake tightly in baking paper and foil. Store in an airtight tin at room temperature for up to a week. It also freezes well for up to 3 months. Just thaw overnight before serving.
Nutritional value
Per slice (based on 12 servings):
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Calories: ~280
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Fat: 9g
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Carbohydrates: 45g
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Sugar: 30g
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Protein: 3g
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Fiber: 2g
FAQs
Can I use dark brown sugar instead?
Yes, but it will give a deeper molasses flavor.
Is it okay to use all raisins?
Absolutely. Just make sure to soak them well if they’re very dry.
Can I make this eggless?
You can try replacing each egg with 1 tablespoon of ground flax mixed with 3 tablespoons of water.
Do I need to soak the fruits overnight?
No. Boiling them in sugar and butter replaces the need for long soaking.
Conclusion
Mary Berry’s boiled fruit cake is one of those recipes that sneaks up on you with how simple it is, and then completely wins you over with its results. From the moment you start boiling the fruit and the kitchen fills with the scent of cinnamon and spice, you know something comforting is on its way. I’ve made this cake more times than I can count, and it has never failed me.
What I love about it is that it’s truly an all-season cake. It’s just as perfect with a hot drink in winter as it is with a scoop of ice cream in summer. It also travels well, making it a favorite for road trips and picnics. And because it stays moist for days, I often bake it ahead of time when I know I’ll have guests or want a sweet treat ready on hand.
I’ve gifted this cake wrapped in parchment and twine, brought it to office potlucks, and even served it at family celebrations. It always gets a warm response. People are often surprised to learn how easy it is to make. And once they try it, they usually ask for the recipe.
If you’re looking for a dependable fruit cake that doesn’t require advanced baking skills or endless ingredients, I can’t recommend this one enough. It’s the kind of cake that feels like it has a story, one that fills your home with warmth and your table with smiles.
So go ahead, gather your ingredients, and give this a try. I have a feeling it might become a staple in your kitchen too, just like it has in mine.
