Mary Berry’s Boiled Fruit Cake

 

Mary Berry’s Boiled Fruit Cake is a classic, moist, and rich cake packed with dried fruits. The "boiling" method helps plump up the fruits, making them extra juicy and flavorful.

Ingredients:

• 150g (5 oz) butter
• 175g (6 oz) dark brown sugar
• 250g (9 oz) mixed dried fruit (raisins, sultanas, currants)
• 100g (3.5 oz) glacé cherries, halved
• 100g (3.5 oz) chopped dried apricots (optional)
• 275ml (9.5 fl oz) water
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp nutmeg
• 275g (10 oz) self-raising flour
• 2 large eggs, beaten
• 1 tbsp black treacle (or golden syrup for a milder taste)
• 1 tsp baking soda

Instructions:

1. Preheat Oven & Prepare Tin:

   • Preheat oven to 150°C (300°F, Gas Mark 2)
     .
   • Line a 20cm (8-inch) round cake tin with parchment paper.

2. Boil the Fruit Mixture:

   • In a saucepan, add butter, sugar, dried fruits, cherries, apricots, water, and spices.
   • Bring to a gentle boil, stirring occasionally. Let simmer for 5 minutes.
   • Remove from heat and let it cool for about 15 minutes.

3. Prepare the Batter:

   • Once cooled, stir in beaten eggs and black treacle.
   • Sift in flour and baking soda, then mix until combined.

4. Bake:

   • Pour batter into the prepared tin and smooth the top.
   • Bake for 1½ to 2 hours or until a skewer inserted in the center comes out clean.

5. Cool & Serve:

   • Let cool in the tin for 15 minutes, then transfer to a wire rack.
   • Store in an airtight container for a few days to enhance the flavor.

Would you like a variation, like a nutty or alcohol-infused version?