Quick Boiled Fruit Cake Recipe Mary Berry
This Mary Berry boiled fruit cake recipe is a classic, bursting with rich flavours of raisins, sultanas, currants and cherries and heavenly aromas.
Ingredients
- 1 can (397 g/ 14 oz) condensed milk
- 150 g (5.3 oz) butter
- ¾ cup (225 g / 7.9 oz) raisins
- ¾ cup (225 g / 7.9 oz) sultanas
- ½ cup (175 g / 6.2 oz) currants
- ½ cup (175 g / 6.2 oz) glacier cherries roughly chopped
- ¾ cup (225 grams / 7.9 ounces) self-raising flour
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 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 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.
Notes
Recipe 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.