Mary Berry’s Boiled Fruit Cake!

Mary Berry’s Boiled Fruit Cake is a classic, moist, and flavorful fruit cake that’s perfect for any occasion, especially around the holidays. This cake is easy to make and has a wonderful combination of dried fruits and spices, making it a crowd-pleaser. Here’s how you can make it:

Ingredients:

• 1 ½ cups (375 ml) water

• 1 cup (200g) dark brown sugar

• 1 cup (150g) mixed dried fruit (raisins, currants, sultanas, etc.)

• 1 cup (150g) mixed dried fruit (chopped dates or apricots, optional)

• 1/2 cup (75g) chopped glacé cherries (optional)

• 1 tsp ground cinnamon

• 1 tsp ground mixed spice (or nutmeg)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 ½ cups (185g) self-raising flour

• 2 large eggs

• 1/2 cup (120g) unsalted butter, cubed

• 1 tablespoon dark rum or brandy (optional, for flavor)

• 1/2 cup (50g) chopped walnuts or pecans (optional)

Instructions:

1. Prepare the Fruit Mixture:

   • In a large saucepan, combine the water, dark brown sugar, dried fruits (raisins, currants, sultanas, chopped dates, and glacé cherries), and the spices (cinnamon and mixed spice). Stir to combine.

   • Bring the mixture to a boil over medium heat, stirring occasionally. Once it starts to boil, reduce the heat and let it simmer for 10-15 minutes, or until the dried fruit is plump and softened, and the liquid is mostly absorbed.

2. Cool the Fruit Mixture:

   • Remove the saucepan from the heat and let the fruit mixture cool for about 10-15 minutes.

3. Make the Cake Batter:

   • Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23 cm) round cake tin with baking parchment.

   • In a large mixing bowl, sift the self-raising flour, baking soda, baking powder, and salt together.

   • In a separate bowl, beat the eggs and butter until smooth and creamy. You can use an electric mixer for this or a wooden spoon.

   • Add the cooled fruit mixture into the bowl with the eggs and butter, along with the rum (if using). Mix well.

   • Gradually fold in the sifted dry ingredients and stir until everything is evenly combined. If you’re using nuts, fold them in now.

4. Bake the Cake:

   • Pour the batter into the prepared cake tin and smooth the top with a spatula.

   • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer or cake tester comes out clean when inserted into the center of the cake.

   • If the cake starts to brown too much on top, cover it loosely with a piece of aluminum foil and continue baking until fully cooked through.

5. Cool the Cake:

   • Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, turn the cake out onto a wire rack to cool completely.

6. Serve and Enjoy:

   • Once completely cooled, the cake is ready to be served. You can serve it as is, or wrap it in baking parchment and foil to let the flavors develop further, as fruit cakes often taste better after a few days. You can also drizzle a bit of rum or brandy over the cake and wrap it in parchment to help preserve it.

Storage:

• This cake keeps well for about 2-3 weeks if stored in an airtight container. You can also freeze it if you want to keep it for longer.

Tips:

• Alcohol: The dark rum or brandy adds a wonderful depth of flavor, but it’s optional if you prefer a non-alcoholic version.

• Nuts: The chopped walnuts or pecans are optional but give the cake a lovely texture.

• Fruit Variations: You can swap the dried fruits for other types, such as raisins, apricots, or prunes. You can also add mixed peel for extra citrusy flavor.

Mary Berry’s Boiled Fruit Cake is wonderfully moist and packed with flavor, and it’s so easy to make. Enjoy it as a snack or dessert with a nice cup of tea! Let me know if you have any questions or want more variations.