Certainly! Here’s a delightful and easy-to-make Boiled Fruit Cake recipe inspired by Mary Berry. This cake is rich, moist, and packed with dried fruits and warm spices—perfect for tea time or special occasions.
🍰 Mary Berry’s Boiled Fruit Cake
🧾 Ingredients:
-
397g (14 oz) can of sweetened condensed milk
-
150g unsalted butter
-
225g raisins
-
225g sultanas
-
225g currants
-
100g glacé cherries, quartered
-
225g self-raising flour
-
2 tsp ground mixed spice
-
2 tsp ground cinnamon
-
2 large eggs
🔪 Instructions:
-
Preheat the oven to 150°C (300°F) or Gas Mark 2. Grease and line a 7-inch (17.5 cm) round cake tin with baking paper.
-
Prepare the fruit mixture: In a heavy-based saucepan, combine the condensed milk, butter, raisins, sultanas, currants, and glacé cherries. Heat gently over low heat until the butter melts, stirring occasionally. Once melted, simmer for 5 minutes, then remove from heat and let it cool for 10 minutes, stirring occasionally.
-
Prepare the dry ingredients: Sift the self-raising flour, mixed spice, and cinnamon into a large bowl. Make a well in the center.
-
Combine wet and dry ingredients: Add the eggs and the cooled fruit mixture to the dry ingredients. Stir until well combined.
-
Bake the cake: Pour the batter into the prepared tin, smooth the top, and bake for 1½ hours, or until the cake is well risen, golden brown, and firm. A skewer inserted in the center should come out clean.
-
Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
🧊 Storage Tips:
-
Refrigerate: Wrap the cooled cake tightly in cling film or store it in an airtight container. It will keep in the fridge for up to 1 week.
-
Freeze: After cooling, wrap the cake in cling film and then in foil to prevent freezer burn. Store in the freezer for up to 3 months. To serve, thaw it in the fridge overnight and bring it to room temperature before enjoying.