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boiled fruit cake Mary Berry

Mary Berry's Boiled Fruit Cake

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.
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Prep Time 20 minutes
Cook Time 1 hour 14 minutes
Servings: 12
Course: Dessert
Cuisine: British
Calories: 290
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Stir them well to combine.
  3. 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.
  4. Gradually add the dry ingredients to the fruit mixture. Mix everything together until well incorporated. Make sure the batter is thick and evenly combined.
  5. Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
  6. 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.
  7. 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.