If you love classic British bakes, this Mary Berry–style Boiled Fruit Cake is a cozy, old-fashioned favorite that never disappoints. It’s made by simmering dried fruit with sugar, butter, and water before folding in flour, spice, and walnuts. 

The result is a soft, moist cake that’s full of warm flavor without feeling too dense. It’s perfect for afternoon tea, holiday gatherings, or whenever you want something comforting and homemade. This recipe usually serves 8 to 10 people.

Ingredients You’ll Need

• 1 cup (175g) granulated sugar

• 1 cup (225g) mixed dried fruit (like raisins, currants, sultanas, or cherries)

• 1/2 cup (115g) butter or margarine, cut into cubes

• 1 cup (225ml) water

• 2 cups (275g) self-raising flour

• 1 large egg, beaten

• 1 teaspoon mixed spice (pumpkin pie spice works too)

• 1/2 cup (50g) chopped walnuts (optional)

• A pinch of salt

How to Make Mary Berry’s Boiled Fruit Cake

1. Start the fruit base

Add the sugar, dried fruit, butter, and water to a large saucepan. This simmering step helps plump up the fruit and infuse it with flavor.

2. Bring it to a boil

Place the saucepan over medium heat and gently boil the mixture for about 20 minutes, stirring here and there so nothing sticks.

3. Let it cool completely

Remove the pan from the heat and set it aside until the mixture reaches room temperature. This step is essential—adding an egg to hot fruit mixture will cause it to scramble.

4. Prepare your loaf pan

While the mixture cools, preheat the oven to 350°F (175°C). Grease and line a 2-pound (9×5 inch) loaf pan with parchment paper.

5. Mix the batter

Once the fruit mixture is cool, stir in the flour, egg, mixed spice, walnuts, and salt. Mix gently until everything is well combined, but don’t overmix.

6. Bake the cake

Pour the batter into the prepared pan and bake for 45–55 minutes. The top should be golden and risen.

7. Test and finish

Insert a toothpick or skewer into the center. If it comes out clean, your cake is done. Cool the cake in the pan for 10 minutes, then move it to a wire rack to finish cooling before slicing.

Helpful Baking Tips

Let the mixture cool—seriously

If the mixture is even slightly warm, the egg will cook too early and the cake won’t rise properly.

Don’t open the oven too soon

Opening the door before the 30-minute mark causes heat loss and may lead to a sunken center.

Try different liquids

Swapping water for strong tea or orange juice adds deeper flavor without changing the texture.

No need to soak fruit overnight

The boiling process replaces the usual soaking time by hydrating the fruit quickly and evenly.

What to Serve With Boiled Fruit Cake

This cake is delicious on its own, but it pairs beautifully with warm drinks and simple sides. A cup of coffee or black tea is a classic combo. For a more traditional British touch, try serving it with sharp Cheddar or Wensleydale—yes, cheese with cake! If you want something sweeter, add a splash of warm custard or a scoop of vanilla ice cream.

How to Store Leftovers

Room temperature or fridge

Wrap the cake tightly in plastic wrap or place it in an airtight container. It stays fresh for 3–4 days on the counter or up to a week in the fridge.

Freezing instructions

This cake freezes extremely well. Wrap the loaf (or individual slices) in plastic wrap and then foil. It will keep for up to 3 months. Thaw at room temperature before eating.

Nutrition Information (Per Slice)

• Calories: 285

• Fat: 10g

• Saturated Fat: 5g

• Cholesterol: 35mg

• Sodium: 180mg

• Carbohydrates: 48g

• Fiber: 2g

• Sugars: 28g

• Protein: 4g

Frequently Asked Questions

Can I use all-purpose flour instead of self-raising flour?

Yes, but you’ll need to add 2 teaspoons of baking powder so the cake rises properly.

Why did my cake turn out dry?

It was probably baked too long or your oven ran hotter than expected. Check your cake 5 minutes before the recommended baking time ends.

Can I use different spices?

Absolutely. Cinnamon, nutmeg, allspice, or even a little ginger work well in this recipe and add a cozy warmth.

Conclusion

This Mary Berry–inspired Boiled Fruit Cake is the kind of recipe that instantly brings comfort to your kitchen. The simmering process adds depth and moisture that you don’t get from a typical fruit cake, and it’s simple enough for beginners but still satisfying for experienced bakers.

 Whether you’re making it for a holiday spread or just a cozy afternoon treat, this cake delivers warm flavors that feel like home. Enjoy each slice with someone you love—or keep it all for yourself. I won’t judge!