Mary Berry Boiled Fruit Cake Recipe

The first time I made this, I didn’t expect much. I had a tin of condensed milk nearing its best-before and a cupboard full of leftover raisins and cherries from Christmas. What could go wrong? Well… everything, if you don’t let the fruit cool before adding the eggs (hello, sweet scrambled mess). But once I figured out that one critical step, this turned into one of the easiest, most dependable fruit cakes I’ve baked. No soaking, no creaming—just simmer, stir, and bake. Let me walk you through it.

WHAT MAKES THIS RECIPE SPECIAL

Boiled fruit cakes get a bad rap—people think they’re dense, dry, or stodgy. But Mary’s version pulls off something brilliant:

• Simmering the fruit in condensed milk and butter makes every bite taste like it’s already been maturing for weeks.
• No added sugar—the condensed milk does all the work without overpowering it.
• It gets better every single day. I served a slice on day 4 and it was peak perfection.

Honestly, the lack of fuss is half the charm. One pot, one bowl, one glorious result.

INGREDIENTS + WHY THEY MATTER

• Condensed Milk (full-fat) – Sweetens and binds everything. I tested low-fat—it turned out drier and less rich.
• Salted Butter – Adds depth and balances the sweetness. Unsalted didn’t cut it.
• Raisins, Golden Raisins, Currants – Each brings its own flavour. Currants give a tart edge that cuts the richness.
• Maraschino Cherries – Sticky, sweet, and colourful. I tried glacé once—it melted too much.
• All-Purpose Flour – Holds everything together without making it too cakey.
• Pumpkin Pie Spice + Cinnamon – Adds warm, autumnal notes that make it feel festive without being cloying.
• Baking Powder – Gives just enough lift.
• Eggs – Help bind and set. But only if you don’t cook them prematurely (learn from me).

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-Free? I tested with two flax eggs (2 tbsp flaxseed + 5 tbsp water)—worked, but the texture was slightly gummy.
• Gluten-Free? Yes, a 1:1 GF flour blend worked beautifully. Slightly shorter bake (1hr 40).
• Fruit Swaps? Dried apricots, prunes, or chopped dates all work in place of the currants—just keep the total weight the same.
• Nutty Twist? Add 100g chopped walnuts or pecans right before baking. It brings a lovely crunch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Scrambled eggs in batter	Fruit mix too hot	Let it cool at least 15 minutes before adding eggs
Cake too dark on top	Oven runs hot or baked too long	Tent with foil halfway through if browning too fast
Dense, gummy centre	Batter too warm or overmixed	Mix gently and don’t rush the cooling step

HOW TO MAKE MARY BERRY’S BOILED FRUIT CAKE

1. Prep the Pan
Grease and line a 7-inch round tin with parchment. Preheat oven to 150°C (300°F).

2. Simmer the Fruit
In a large saucepan, combine condensed milk, butter, raisins, golden raisins, currants, and cherries. Stir over low heat until the butter melts, then simmer gently for 5 minutes. Let cool completely—about 15–20 minutes.

3. Mix Dry Ingredients
Whisk flour, baking powder, salt, pumpkin pie spice, and cinnamon in a large bowl.

4. Combine
Make a well in the flour. Add eggs and the cooled fruit mixture. Stir gently until just combined—don’t overmix.

5. Bake
Pour into the prepared tin and level the top. Bake for 1 hour 45 minutes to 2 hours. A skewer should come out clean.

6. Cool
Let cool in the tin for 10 minutes, then transfer to a rack and cool completely.

TIPS FROM MY KITCHEN

• I always wait at least 2 days before slicing—flavour deepens and texture improves.
• I use a 20-year-old metal tin for this one. Ceramic made the bottom soggy.
• I set a timer at 90 minutes to tent the top with foil—it keeps the colour golden, not burnt.

STORAGE + SERVING

• Room Temp: Wrap in parchment and foil, store in an airtight tin for up to 1 week.
• Fridge: Keeps 2 weeks. Let it come to room temp before serving.
• Freezer: Wrap in cling film and foil. Freeze up to 3 months. Thaws overnight at room temp.
• Serve with: A strong cup of black tea or a dab of salted butter if you’re feeling cheeky.

FREQUENTLY ASKED QUESTIONS

Q: Can I use evaporated milk instead of condensed milk?
A: No—the sweetness and texture won’t be right. Condensed is essential here.

Q: How do I stop the fruit from sinking?
A: Let the mix cool fully before baking, and don’t overmix once flour is added.

Q: Can I make this in a different tin?
A: Yes—a square 8-inch tin works, but check for doneness 10–15 minutes earlier.

Q: Is it overly sweet?
A: Surprisingly, no. The dried fruit and condensed milk balance out—it’s rich, but not cloying.

Try More Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry Chocolate Cupcakes With Ganache Icing
• Mary Berry Super Moist Chocolate Fudge Cake