Mary Berry’s Moist Boiled Fruit Cake – A Classic Recipe

Step-by-Step Directions

1️⃣ Preheat the Oven

• Set to 160°C (320°F).
• Grease and line a loaf tin or 8-inch round cake tin.

2️⃣ Boil the Fruit Mixture

• In a saucepan, combine sugar, water, butter, mixed spice, cinnamon, and dried fruit.
• Bring to a gentle boil, stirring occasionally.
• Simmer for 5 minutes, then remove from heat and let cool completely.

3️⃣ Mix the Batter

• Once cooled, stir in the beaten eggs.
• Gradually fold in the self-raising flour, mixing until just combined.

4️⃣ Bake to Perfection

• Pour the mixture into the prepared tin.
• Bake for 1 to 1¼ hours, or until a skewer inserted in the center comes out clean.

5️⃣ Cool & Serve

• Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
• Enjoy as-is or dust with powdered sugar for an elegant touch.

Storage & Serving Tips

✔ Stays moist for up to a week when wrapped in parchment paper.
✔ Tastes even better the next day, as flavors deepen over time.
✔ Serve with butter, jam, or a hot cup of tea for the ultimate treat.

Why This Recipe Works

• The boiled fruit method locks in moisture and intensifies the flavors.
• Self-raising flour ensures a light, tender crumb.
• A mix of warm spices gives it a rich, cozy flavor.

This cake isn’t just delicious—it’s full of nostalgia and perfect for family gatherings. Once you try it, you’ll make it again and again!

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