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Quick Boiled Fruit Cake Recipe Mary Berry

This boiled fruit cake recipe is a timeless classic, packed with rich flavours and heavenly aromas. Bursting with raisins, sultanas, currants, and glacier cherries, it’s the perfect balance of sweetness and spice. The secret ingredient? A can of luscious condensed milk brings an unmatched creaminess to every slice. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to deliver a moist and mouthwatering fruit cake that’ll have your loved ones begging for seconds!


boiled fruit cake
Mary Berry Boiled Fruit Cake
Prep: 20 mins Total: 2 hr 20 mins Yields: 8

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Why you’ll like it

There are countless reasons to fall in love with Mary Berry’s boiled fruit cake recipe:

  • Fruity-goodness: The dense yet tender crumb, coupled with the burst of fruity goodness, will keep you coming back for more.
  • Quick and easy: If you’re a busy baker, you’ll appreciate how straightforward this recipe is. With just a handful of ingredients and easy-to-follow steps, you can whip up a fruit cake without breaking a sweat.
  • Versatile: You can enjoy it as a teatime treat, a holiday centrepiece, or a delicious dessert after a satisfying meal. The warm, inviting spices will instantly put you in a festive mood.

Homemade boiled fruit cake recipe

What is this boiled fruit cake recipe?

Mary Berry’s boiled fruit cake is a beloved British delicacy, treasured for its unique preparation method. Before we delve into the recipe instructions, let’s explore what makes this cake so special. Boiling the fruits with condensed milk and butter infuses the cake with an indulgent richness that traditional fruit cakes often lack. The combination of raisins, sultanas, currants, and glacier cherries ensures a medley of textures and flavours in every bite.

This cake is not only incredibly moist but also exceptionally easy to make. You don’t need to be an expert baker to master this recipe! The aroma of ground mixed spice and cinnamon will fill your kitchen as the cake bakes to perfection.

Ingredients

  1. Condensed milk – 1 can (397 g/ 14 oz condensed) milk
  2. Butter – 150 g (5.3 oz) butter
  3. Raisins – 3/4 cup (225 g / 7.9 oz) raisins
  4. Sultanas – 3/4 cup (225 g / 7.9 oz) sultanas
  5. Currants – 1/2 cup (175 g / 6.2 oz) currants
  6. Glacier cherries – 1/2 cup (175 g / 6.2 oz) glacier cherries, roughly chopped
  7. Self-raising flour – 3/4 cup (225 grams / 7.9 ounces)
  8. Ground mixed spice – 2 teaspoons ground mixed spice
  9. Ground cinnamon – 1 teaspoon ground cinnamon
  10. Eggs – 2 large eggs

How to make Mary Berry boiled fruit cake

  • Preheat the oven to fan 130°C/266°F – conventional 150°C /300°F – gas mark 2.
  • Grease an 18cm/7 inch round cake tin and line it with baking parchment.
  • Combine the condensed milk, butter, and all the fruits in a large heavy-based pan.
  • Gently heat the mixture, stirring until the butter melts.
  • Simmer the fruit gently for 5 minutes, stirring occasionally until softened.
  • Set aside the mixture to cool for at least 10 minutes, stirring occasionally.
  • Sift the flour and spices in a large mixing bowl, making a well in the centre.
  • Add the eggs and the cooled fruit mixture to the well.
  • Combine everything with a wooden spoon, and then turn it into your prepared cake tin.
  • Bake the cake in the oven for 1¾ – 2 hours until well-risen and golden brown.
  • Test if the cake is cooked properly by inserting a skewer into the middle; it should come out clean.
  • Leave the cake to cool for about 10 minutes in the tin before removing the parchment paper and cooling it on a wire rack.

Tips

  • Soak the dried fruits in your favourite alcohol, such as brandy or rum, before using them for an extra boozy twist.
  • For a nutty crunch, add a handful of chopped walnuts or almonds to the cake batter.
  • To prevent the cake’s top from browning too quickly, cover it with foil after the first hour of baking.

Variations

  • Replace the self-raising flour with gluten-free flour for a gluten-free version of the cake.
  • Experiment with different dried fruits like apricots, dates, or figs to customize the flavour profile.
  • Add a citrusy zing by incorporating orange or lemon zest into the batter.

How to serve Mary Berry’s boiled fruit cake

  • Serve this delightful fruit cake warm with a dollop of clotted cream for a cozy winter treat.
  • For a festive touch, dust the top of the cooled cake with powdered sugar and decorate it with glacé cherries.
  • Enjoy a slice with a cup of hot tea or coffee for the ultimate afternoon indulgence.

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Other dessert recipes with dried fruit and spices:

boiled fruit cake

Quick Boiled Fruit Cake Recipe Mary Berry

Caroline Sciberras
This boiled fruit cake recipe is a timeless classic, packed with rich flavours and heavenly aromas. Bursting with raisins, sultanas, currants, and glacier cherries, it's the perfect balance of sweetness and spice. The secret ingredient? A can of luscious condensed milk brings an unmatched creaminess to every slice. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises to deliver a moist and mouthwatering fruit cake that'll have your loved ones begging for seconds!
Prep Time 20 minutes
Cook Time 2 hours
Course Dessert
Cuisine British
Servings 8

Ingredients
  

  • Condensed milk – 1 can 397 g/ 14 oz condensed milk
  • Butter – 150 g 5.3 oz butter
  • Raisins – 3/4 cup 225 g / 7.9 oz raisins
  • Sultanas – 3/4 cup 225 g / 7.9 oz sultanas
  • Currants – 1/2 cup 175 g / 6.2 oz currants
  • Glacier cherries – 1/2 cup 175 g / 6.2 oz glacier cherries, roughly chopped
  • Self-raising flour – 3/4 cup 225 grams / 7.9 ounces
  • Ground mixed spice – 2 teaspoons ground mixed spice
  • Ground cinnamon – 1 teaspoon ground cinnamon
  • Eggs – 2 large eggs

Instructions
 

  • Preheat the oven to fan 130°C/266°F – conventional 150°C /300°F – gas mark 2.
  • Grease an 18cm/7 inch round cake tin and line it with baking parchment.
  • Combine the condensed milkbutter, and all the fruits in a large heavy-based pan.
  • Gently heat the mixture, stirring until the butter melts.
  • Simmer the fruit gently for 5 minutes, stirring occasionally until softened.
  • Set aside the mixture to cool for at least 10 minutes, stirring occasionally.
  • Sift the flour and spices in a large mixing bowl, making a well in the center.
  • Add the eggs and the cooled fruit mixture to the well.
  • Combine everything with a wooden spoon, and then turn it into your prepared cake tin.
  • Bake the cake in the oven for 1¾ – 2 hours until well-risen and golden brown.
  • Test if the cake is cooked properly by inserting a skewer into the middle; it should come out clean.
  • Leave the cake to cool for about 10 minutes in the tin before removing the parchment paper and cooling it on a wire rack.

Notes

  • Soak the dried fruits in your favorite alcohol, such as brandy or rum, before using them for an extra boozy twist.
  • For a nutty crunch, add a handful of chopped walnuts or almonds to the cake batter.
  • To prevent the cake’s top from browning too quickly, cover it with foil after the first hour of baking.

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