Mary Berry–Style Boiled Fruit Cake

by

Mary Berry–Style Boiled Fruit Cake

A classic, moist fruit loaf made with a simple boiling method

Why You’ll Love This Cake

This traditional boiled fruit cake is loved for its deep flavor, soft texture, and easy preparation. The gentle simmering step plumps the dried fruit and blends the flavors beautifully, resulting in a cake that improves with time.

  • Naturally moist from simmered fruit

  • Simple method — no mixer needed

  • Perfect for make-ahead baking

  • Great for tea time, gifting, or celebrations

  • Customizable with fruit, citrus, or nuts

Ingredients

For the Cake

  • 225 g (1 cup) unsalted butter

  • 225 g (1 cup) soft brown sugar

  • 225 g (1½ cups) mixed dried fruit
    (raisins, currants, sultanas, or chopped dates)

  • Zest and juice of 1 orange

  • 1 teaspoon ground cinnamon

  • 1 teaspoon mixed spice

  • 2 large eggs, lightly beaten

  • 225 g (1¾ cups) self-raising flour

Optional flavor boost (non-alcoholic):

  • 1 teaspoon orange extract or vanilla extract

Equipment Needed

  • Medium saucepan

  • Mixing spoon

  • 900 g (2 lb) loaf tin

  • Baking parchment

Step-by-Step Instructions

Step 1: Prepare the Oven and Tin

  • Preheat your oven to 160°C (325°F) or 140°C fan

  • Grease and line a 900 g loaf tin with parchment paper

Step 2: Boil the Fruit Mixture

  • Place the butter in a medium saucepan over low heat

  • Add the brown sugar, dried fruit, orange zest, orange juice, cinnamon, and mixed spice

  • Stir gently until the butter melts

  • Bring to a gentle simmer and cook for 5 minutes, stirring occasionally

  • Remove from heat and allow to cool for 10–15 minutes

This step softens the fruit and evenly distributes sweetness throughout the cake.

Step 3: Make the Batter

  • Once the mixture is warm (not hot), stir in the beaten eggs

  • Add the optional extract, if using

  • Sift in the self-raising flour

  • Fold gently until smooth and fully combined

Step 4: Bake

  • Spoon the batter into the prepared loaf tin

  • Smooth the top evenly

  • Bake for 1½ to 1¾ hours, or until a skewer inserted in the center comes out clean

  • If the top browns too quickly, loosely cover with foil during the final baking time

Step 5: Cool and Rest

  • Cool in the tin for 10 minutes

  • Transfer to a wire rack and cool completely

  • Wrap the cake in parchment and store in an airtight container

  • Resting the cake for 1–2 days improves flavor and texture

Tips for Best Results

  • Use fresh spices for the best aroma

  • Chop larger dried fruits for even distribution

  • Do not rush cooling — the structure sets as it cools

  • This cake slices best the next day

Variations

  • Nut version: Add ½ cup chopped walnuts or almonds

  • Fruit swap: Use dried apricots, cranberries, or figs

  • Citrus twist: Add lemon zest along with orange

  • Festive style: Add a small amount of candied peel

Storage

  • Room temperature (airtight): up to 7 days

  • Refrigerator: up to 2 weeks

  • Freezer: up to 3 months (wrap well)

Serving Suggestions

  • Enjoy with tea or coffee

  • Serve lightly warmed with butter

  • Pair with fresh fruit or mild cheese

  • Slice thinly for afternoon snacks

Leave a Comment