Mary Berry’s Boiled Fruit Cake Recipe: Rich and Flavorful

Discover the delight of Mary Berry’s Boiled Fruit Cake. It’s a delicious mix of dried fruits that’s rich and flavourful. This boiled fruit cake recipe Mary Berry uses a special method. Sultanas, raisins, currants, and mixed peel are gently boiled with butter and brown sugar. This creates a moist cake that’s perfect for the holidays. It has a comforting aroma and warm spices, making it great for Christmas.

This Mary Berry recipe is simple to make. You can enjoy this indulgent treat in various ways. It’s delicious warm with cream or with a cup of tea. It’s versatile for any occasion and can last several weeks if stored correctly. This makes it perfect for planning special events. For more ideas, see Mary Berry’s Apple and Blackberry Cake.

The Timeless Charm of Boiled Fruit Cake

Boiled fruit cake is a beloved dessert in the UK, steeped in tradition. It’s made from a mix of dried fruits like raisins, sultanas, and currants. These are combined with warm spices, creating a taste that brings back fond memories of family baking.

This cake’s unique preparation involves boiling its ingredients. This method gives the cake a wonderfully moist texture. It balances the fruit’s sweetness with a hint of spice, making it a favourite for celebrations. Perfect for Christmas and family meet-ups, its generous size makes it great for sharing.

Key Ingredients for Mary Berry’s Boiled Fruit Cake

Mary Berry’s famous Boiled Fruit Cake is all about the dried fruits. Choosing the right ingredients is key to its taste and structure. The sweetness and texture from these fruits make the cake beloved by many.

Mixing Dried Fruits for Maximum Flavour

To get the best flavour, mix sultanas, raisins, and currants. Use:

• 425g currants
• 250g sultanas
• 250g raisins
• 300g glacé cherries
• 150g ready-to-eat dried apricots
• 75g mixed candied peel
• 4 tbsp brandy

This mix brings out a wonderful mix of sweet and rich textures. Boiling the fruits with butter and sugar brings out their flavours. Every bite is full of fruity goodness, making it a special treat.

Essential Baking Components

The following are crucial for making the cake:

• 300g softened unsalted butter
• 300g dark muscovado sugar
• 300g plain flour
• 5 medium free-range eggs
• 1 tbsp black treacle
• 1 tsp ground mixed spice
• ½ tsp freshly grated nutmeg
• Finely grated zest of 1 large lemon
• Finely grated zest of 1 large orange
• 60g whole unblanched almonds

These ingredients create a moist and rich cake. They add a wonderful mix of spices and zest, making the kitchen smell amazing.

Step-by-Step Instructions for the Perfect Cake

Starting the cake-making journey is exciting, especially with a fruit cake. This section offers fruit cake method guidance for guaranteed success.

Preparing the Fruit Mixture

First, gather about 2 1/2 pounds of dried fruit. Boil the fruit in a large saucepan. Mix the dried fruits, 115g of vegan block butter, and 300g of brown sugar in 300ml of water. Heat it until it gently boils, then simmer for five minutes. This makes the fruits juicy and delicious. Once it’s cool, add beaten eggs and vanilla for extra taste.

Combining Wet and Dry Ingredients

As the fruit mix cools, get your dry ingredients ready. Sift 225g of flour, baking powder, bicarbonate of soda, and mixed spice into a bowl. It’s key for the right cake texture. Carefully blend the dry mix into the cool fruit mixture. Use a spatula to keep the batter light and fluffy. Mixing it correctly is crucial. Then, pour the mix into a greased 20cm cake tin and level the top. Now, it’s oven-ready.

This guide highlights the key steps for making a great fruit cake. To add something special to your baking, try this Banana and Chocolate Chip Cake recipe here.

Boiled Fruit Cake Recipe Mary Berry: A Detailed Guide

Making a boiled fruit cake is a rewarding process, showing off Mary Berry’s excellent baking skills. The fruit needs to be soaked for three days, which is vital. This step makes the cake’s taste deeper and richer.

After soaking the fruit, pre-heat the oven to 140°C (160°C fan, Gas 3). Bake for about 2 hours and 15 minutes until it’s golden brown. If you have an AGA, start in the roasting oven for 30 minutes. Then, switch to the simmering oven to finish cooking.

To check if the cake is done, press the top gently. It should feel firm and spring back. If a skewer comes out clean from the centre, it’s ready. If the top browns too fast, cover it with foil.

Let the cake cool in the tin for a bit before moving it to a wire rack. After it cools, dust it with icing sugar for beauty. For a touch of elegance, add marzipan and royal icing.

This cake will serve around 10 people. You can keep it for up to three months in a cool place. Remember to add brandy occasionally. This makes the cake moist and rich, perfect for festive celebrations.

Serving Suggestions and Pairings

Serving fruit cake can be as joyful as eating it. Make Mary Berry’s Boiled Fruit Cake special with tasty pairings. These choices make the cake perfect for afternoon tea or any meet-up.

Complementing with Cream and Cheeses

Add clotted cream or sharp cheddar cheese for a rich experience. Clotted cream makes the cake even moister. The cheese offers a savoury taste that goes well with the cake’s fruitiness. These pairings are perfect for both sweet and savoury lovers.

Ideal Accompaniments for Tea

Mary Berry’s Boiled Fruit Cake is great for afternoon tea. Have it with tea or coffee to bring out its spices. Add whipped cream or butter for more flavour. These tips turn the cake into an anytime treat.

Tips for Troubleshooting Common Issues

Baking a boiled fruit cake can be tough. Knowing how to fix common baking issues is key. These tips will help you keep the cake moist and well-structured, avoiding sinking or crumbling.

Ensuring Moisture in Your Cake

Getting the right amount of liquid is crucial for a moist boiled fruit cake. Overbaking can dry your cake out, so watch it carefully. To keep it moist after baking, wrap it in cling film or foil. This trick keeps it tasty for longer.

Using fruits soaked in liquid boosts flavour and texture. Have a look at these fruit cake tips for more ideas.

Preventing Sinking and Crumbling

Sinking can happen from mixing too much or not baking enough. Use a skewer to test if it’s done; it should come out clean. To stop the cake from crumbling, let it cool before you cut it. A good balance of fruit to flour helps get the perfect structure. These steps can fix common cake problems.

Storage Tips for Your Boiled Fruit Cake

Storing your boiled fruit cake the right way is crucial. It helps keep the delicious flavours and makes the cake last longer. Here are the top storage tips to help your fruit cake stay perfect for weeks or even months.

Keeping the Cake Fresh

To keep your cake fresh, put it in an airtight container. Wrap it in cling film or foil before storing. This fights off moisture and air that can ruin the cake. This trick helps the cake stay moist and tasty for up to a week.

Freezing for Future Enjoyment

For keeping the cake longer, freezing is a great option. Wrap the cooled cake in cling film and then foil tightly. You can keep a frozen cake for three months and enjoy it later. To eat it, just let it thaw at room temperature. It’ll taste as good as new.

Conclusion

Mary Berry’s Boiled Fruit Cake is an outstanding example of traditional British baking. Its mix of dried fruits and butter, with a spice hint, offers a burst of taste. The recipe is also easy to follow for any baker. You can enjoy a beautifully baked cake in around two and a half hours.

The cake is more than just a treat; it’s perfect for special events and relaxing teas. Every piece shares a story, bringing people closer with each slice. Adding your personal touch makes it even more special, turning it into a family favourite.

This cake stands for comfort, tradition, and joy all in one. Its great taste makes it a baking must-have. It’s bound to be part of your baking collection, making moments special with each delicious slice.