Mary Berry’s Boiled Fruit Cake - The Flavorful Journey

This recipe for Mary Berry’s Boiled Fruit Cake delivers a beautifully moist, rich, and aromatic cake, a true staple of British baking. By boiling the fruit mixture before adding it to the batter, the fruits become plump and infused with flavor, ensuring a tender crumb and deep, comforting taste in every slice. It’s perfect for afternoon tea or a festive occasion.

Mary Berry’s Boiled Fruit Cake

Ingredients:

For the Cake:

Ingredient	Quantity
Unsalted butter	225g (1 cup)
Soft brown sugar	225g (1 cup)
Mixed dried fruit (raisins, currants, sultanas, etc.)	225g (1 ½ cups)
Orange zest	Zest of 1
Orange juice	Juice of 1
Ground cinnamon	1 teaspoon
Mixed spice	1 teaspoon
Large eggs, beaten	2
Self-raising flour	225g (1 ¾ cups)
Optional: Brandy, rum, or sherry (for added flavor)	2–3 tablespoons

Step-by-Step Instructions:

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