This beloved recipe from Mary Berry is a must-try for any home baker. Her boiled fruit cake delivers rich flavor, warm spices, and a perfectly moist texture — all thanks to the clever step of simmering the fruits before baking. Whether you’re preparing it for afternoon tea, a holiday gathering, or just because, this cake is deeply satisfying and easy to make.
Let’s walk through the ingredients and simple steps to make this timeless British favorite.
Ingredients
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225g (1 cup) unsalted butter
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225g (1 cup) soft brown sugar
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225g (1½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
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Zest of 1 orange
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Juice of 1 orange
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1 teaspoon ground cinnamon
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1 teaspoon mixed spice
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2 large eggs, beaten
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225g (1¾ cups) self-raising flour
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Optional: 2–3 tablespoons brandy, rum, or sherry for added depth
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 160°C (140°C fan) / 325°F / gas mark 3. Grease and line a 900g (2 lb) loaf tin with parchment paper. Let the parchment overhang slightly on the sides to help lift the cake out later.
Boil the Fruit Mixture
In a medium saucepan over low heat, melt the butter. Add the soft brown sugar, mixed dried fruit, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes. This allows the fruit to plump up and absorb the fragrant citrus and spice. Once done, remove the pan from the heat and let it cool for a few minutes. The mixture should still be warm, but not hot.
Prepare the Batter
Once the fruit mixture has cooled slightly, stir in the beaten eggs. Mix well until fully incorporated.
Sift in the self-raising flour and gently fold it into the mixture using a spatula or wooden spoon. Take care not to overmix. If you’re using alcohol, stir in the brandy, rum, or sherry at this stage for an added layer of flavor.
Bake the Cake
Pour the batter evenly into the prepared loaf tin and smooth the top. Bake for 1½ to 1¾ hours, or until a skewer inserted into the center comes out clean.
If the top begins to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
Cool and Store
Let the cake cool in the tin for about 10 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack to cool completely.
For best results, wrap the cooled cake in parchment paper and then in foil, or store it in an airtight container. Let it sit for 1–2 days before slicing. This resting time allows the flavors to develop fully.
Optional: To keep the cake moist and deepen the flavor, you can brush the top with a bit more brandy or sherry every few days.
Final Thoughts
Mary Berry’s Boiled Fruit Cake is a timeless, cozy treat that gets better with each passing day. With minimal effort and maximum flavor, it’s perfect for sharing — or savoring a slice with your afternoon tea.