Mary Berry’s Boiled Fruit Cake

Mary Berry’s Moist Boiled Fruit Cake

This classic boiled fruit cake brings together the best of traditional British baking—rich, tender, and packed with flavor. By gently simmering the fruits first, they absorb sweetness and spice, resulting in a soft texture and deeply aromatic taste. Ideal for tea time or festive gatherings.

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Ingredients

For the Cake:

Ingredient	Amount
Unsalted butter	225g (1 cup)
Soft brown sugar	225g (1 cup)
Mixed dried fruit (like raisins, sultanas, currants)	225g (1½ cups)
Orange zest	Zest of 1
Orange juice	Juice of 1
Ground cinnamon	1 teaspoon
Mixed spice	1 teaspoon
Large eggs, beaten	2
Self-raising flour	225g (1¾ cups)
Optional: Brandy, rum, or sherry	2–3 tablespoons

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Method

Step 1: Preheat the Oven

Set your oven to 160°C (140°C fan) / 325°F / gas mark 3. Line a 2 lb (900g) loaf tin with parchment paper, letting it hang over the edges slightly for easy removal later.

Step 2: Simmer the Fruit Mixture

In a medium saucepan over low heat, melt the butter. Stir in the brown sugar, dried fruit, orange zest and juice, cinnamon, and mixed spice. Bring to a gentle boil, then reduce the heat and let it simmer for 5 minutes. Stir occasionally. Once done, take the pan off the heat and let the mixture cool to a warm (not hot) temperature.

Step 3: Make the Batter

When the fruit mixture has cooled slightly, stir in the beaten eggs until well blended. Sift the flour into the pan and gently fold until the batter is smooth and combined—avoid overmixing. For extra richness, mix in the optional alcohol at this stage.

Step 4: Bake the Cake

Transfer the batter into the lined tin and level the surface. Bake for 1½ to 1¾ hours or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent the cake with foil to prevent it from burning.

Step 5: Cool and Store

Let the cake cool in the tin for 10 minutes, then use the parchment to lift it onto a wire rack to cool completely. For the best flavor, wrap the cooled cake tightly in baking parchment and foil, or store it in an airtight container. Let it rest for a day or two before slicing—it gets better with time!

Optional tip for long-term storage: Brush the cake with brandy, rum, or sherry every few days to keep it moist and flavorful over time.