Lucy M. This boiled fruit cake Mary Berry recipe is rich, flavorful, and packed with dried fruits. It’s an easy-to-make cake that’s perfect for the holidays or anytime you want a delicious, comforting treat.
I’ve always had a soft spot for fruit cakes, but when I discovered Mary Berry’s Boiled Fruit Cake recipe, it quickly became my go-to for every special occasion. The secret behind this cake’s incredible texture is the way the fruits are boiled with condensed milk and butter, making it super moist and bursting with flavor. What I love most is how much quicker it is to make than traditional fruit cakes—it’s ready to enjoy in no time! If you’re craving a fruity, spiced cake that’s both comforting and satisfying, this one will be a hit.
Ingredients
- 1 can (397g) full-fat condensed milk
- 2 teaspoons pumpkin pie spice
- 1½ cups (225g) raisins
- 2 extra-large eggs
- 1¾ cups (225g) all-purpose flour
- 1¼ cups (175g) currants
- 1 teaspoon ground cinnamon
- 1 cup (175g) maraschino cherries, roughly chopped
- ½ teaspoon salt
- 1½ cups (225g) golden raisins
- 2½ teaspoons baking powder
- ⅔ cup (150g) salted butter
Instructions
- Boil the fruit mixture: In a large saucepan, combine the raisins, golden raisins, currants, maraschino cherries, butter, and condensed milk. Bring the mixture to a gentle boil over medium heat. Stir occasionally, making sure everything is well combined. Once it starts to boil, reduce the heat and let it simmer for about 5 minutes. Set aside to cool slightly.
- Prepare the dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Stir them well to combine.
- Add the eggs: Beat the eggs in a small bowl. Once the fruit mixture has cooled a bit, add the beaten eggs to the fruit mixture and stir well to combine.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the fruit mixture. Mix everything together until well incorporated. Make sure the batter is thick and evenly combined.
- Prepare the baking pan: Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 325°F (165°C) for about 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can enjoy the cake as is or dust it with a little powdered sugar.
Mary Berry’s Boiled Fruit Cake
Ingredients
Method
- In a large saucepan, combine the raisins, golden raisins, currants, maraschino cherries, butter, and condensed milk. Bring the mixture to a gentle boil over medium heat. Stir occasionally, making sure everything is well combined. Once it starts to boil, reduce the heat and let it simmer for about 5 minutes. Set aside to cool slightly.
- In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Stir them well to combine.
- Beat the eggs in a small bowl. Once the fruit mixture has cooled a bit, add the beaten eggs to the fruit mixture and stir well to combine.
- Gradually add the dry ingredients to the fruit mixture. Mix everything together until well incorporated. Make sure the batter is thick and evenly combined.
- Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
- Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 325°F (165°C) for about 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can enjoy the cake as is or dust it with a little powdered sugar.
Notes
What Pairs Best with Mary Berry’s Boiled Fruit Cake?
Mary Berry’s Boiled Fruit Cake is rich and flavorful, but it can be made even better with the right pairings. A warm cup of tea, whether it’s English Breakfast or chamomile, complements the cake’s spices and sweetness beautifully. For something savory, try pairing the cake with sharp cheddar or creamy brie—its tangy richness contrasts perfectly with the fruitiness of the cake. Adding a dollop of whipped cream or clotted cream gives the cake a smooth, luxurious finish, while vanilla or cinnamon ice cream adds a cool, creamy touch. For a lighter pairing, a tangy fruit compote can help balance the sweetness of the cake, and a glass of port or sweet wine makes for a festive, indulgent combination.If you’re a fan of Boiled Fruit Cake Mary Berry, you might also enjoy trying Mary Berry’s Traditional Parkin. Both cakes are rich, flavorful, and perfect for colder months, but while the boiled fruit cake is packed with dried fruits and spices, the parkin offers a comforting combination of treacle, oats, and ginger. If you’re looking to expand your baking repertoire with another of Mary Berry’s classic recipes, this traditional parkin is a great choice for a cozy treat!
What Pairs Best with Mary Berry’s Boiled Fruit Cake?
Mary Berry’s Boiled Fruit Cake is rich and flavorful, but it can be made even better with the right pairings. A warm cup of tea, whether it’s English Breakfast or chamomile, complements the cake’s spices and sweetness beautifully. For something savory, try pairing the cake with sharp cheddar or creamy brie—its tangy richness contrasts perfectly with the fruitiness of the cake. Adding a dollop of whipped cream or clotted cream gives the cake a smooth, luxurious finish, while vanilla or cinnamon ice cream adds a cool, creamy touch. For a lighter pairing, a tangy fruit compote can help balance the sweetness of the cake, and a glass of port or sweet wine makes for a festive, indulgent combination.
Nutritional Value (Per Serving)
- Calories: 290
- Protein: 4g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
- Sugars: 26g
Conclusion
This boiled fruit cake Mary Berry is the perfect dessert when you want something rich and fruity without all the waiting. The combination of the condensed milk, butter, and dried fruits makes the cake so moist and delicious. It’s quick to make, and everyone will love how flavorful it is. Enjoy it with a cup of tea or serve it at your next holiday gathering!
