There’s something wonderfully nostalgic about the aroma of a traditional fruit cake baking in the oven. Mary Berry’s Boiled Fruit Cake is a classic British recipe passed down through generations—moist, rich, and perfectly spiced. Unlike traditional fruit cakes that require weeks of soaking, this version simplifies the process by boiling the fruits first, allowing the flavors to develop quickly without compromising depth or texture.
Perfect for holiday gatherings, afternoon tea, or gifting, this cake keeps well for days and even improves in flavor over time. Whether you’re an experienced baker or just starting out, this recipe is a no-fail favorite that delivers every time.
Ingredients
-
225g (8 oz) self-raising flour
-
100g (4 oz) butter
-
100g (4 oz) light brown sugar
-
100g (4 oz) mixed dried fruit (raisins, currants, chopped dates)
-
50g (2 oz) glace cherries, halved
-
50g (2 oz) chopped dried apricots
-
1 tsp mixed spice
-
½ tsp ground cinnamon
-
1 tsp baking soda
-
2 large eggs, beaten
-
150ml (5 fl oz) milk
-
Zest of 1 lemon or orange (optional)
-
1 tbsp golden syrup or honey (for extra moisture)
Preparation
Step 1: Boil the Fruit Mixture (10 mins)
In a large saucepan, combine the dried fruit, butter, sugar, spices, and 150ml of water. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once the butter is melted and the sugar dissolved, simmer for 5 minutes. Remove from heat and allow to cool for 10–15 minutes.
Step 2: Preheat and Prepare the Tin
While the fruit mixture cools, preheat your oven to 325°F (160°C) or 150°C fan. Grease and line a 2lb loaf tin or an 8-inch round cake tin with parchment paper.
Step 3: Mix the Batter (5 mins)
To the cooled fruit mixture, add the beaten eggs, milk, and golden syrup. Stir well to combine. Sift in the flour, baking soda, and any citrus zest if using. Mix everything together until fully incorporated but avoid overmixing.
Step 4: Bake (1 hour 45 mins)
Pour the mixture into the prepared cake tin and level the top. Bake in the preheated oven for 1 hour and 30 to 45 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil.
Step 5: Cool and Store
Let the cake cool in the tin for 15 minutes before transferring it to a wire rack. Once completely cool, wrap it in parchment paper and store in an airtight container. It will stay moist and flavorful for up to a week—and even longer if wrapped well and refrigerated.
Mary Berry’s Boiled Fruit Cake is proof that baking doesn’t need to be complicated to taste extraordinary. With its tender crumb, bursts of juicy fruit, and gentle spices, this cake brings warmth and tradition to any table. It’s ideal for celebrations, cozy weekends, or even as a homemade gift wrapped in ribbon and love.
No fancy tools, no weeks of preparation—just a saucepan, a spoon, and a bit of baking joy. One bite and you’ll understand why this cake has stood the test of time. Serve it plain, with butter, or even a slice of sharp cheddar (as the British sometimes do).
So, the next time you crave something timeless and comforting, give this recipe a go. Your kitchen will smell heavenly, and your tastebuds will thank you!