Mary Berry Boiled Fruit Cake Recipe

This boiled fruit cake is rich, moist, and packed with dried fruit. Simmering the fruit in condensed milk and butter gives it a deep, sweet flavour. It’s a simple, classic bake that stays fresh for days—perfect with a cup of tea!

This Quick Boiled Fruit Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

• 1 × 14-ounce (397g) can full-fat condensed milk
• 150g (⅔ cup) salted butter
• 225g (1½ cups) raisins
• 225g (1½ cups) golden raisins
• 175g (1¼ cups) currants
• 175g (1 cup) maraschino cherries, roughly chopped
• 225g (1¾ cups) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 extra-large eggs

How To Make Mary Berry Boiled Fruit Cake

1. Prepare the Cake Pan: Preheat the oven to 150°C (300°F). Grease a 7-inch round cake pan and line it with parchment paper.
2. Simmer the Fruit Mixture: In a saucepan, combine the condensed milk, butter, raisins, golden raisins, currants, and cherries. Heat over low heat until the butter melts, stirring well. Simmer for 5 minutes, then remove from heat and let cool for 10 minutes.
3. Mix the Batter: In a bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Make a well in the centre, add the eggs and cooled fruit mixture, and mix until combined.
4. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour 45 minutes to 2 hours, or until golden brown and a skewer inserted in the centre comes out clean.
5. Cool the Cake: Let it cool in the pan for 10 minutes, then turn it onto a wire rack, remove the parchment, and cool completely.

Recipe Tips

• Use full-fat condensed milk for a rich texture.
• Let the fruit mixture cool properly to avoid scrambling the eggs.
• Cover loosely with foil if the cake browns too quickly.
• Store for a few days before serving for better flavour.

How To Store & Reheat Leftovers

At Room Temperature: Wrap in baking paper and foil and store in an airtight container for up to 1 week.

In the Fridge: Store in an airtight container for up to 2 weeks. Bring to room temperature before serving.

In the Freezer: Wrap in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 12 servings)

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 100mg
• Potassium: 120mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Try More Recipes:

• Mary Berry Boozy Fruit Cake Recipe
• Mary Berry Easy Fruit Cake Recipe​
• Mary Berry Christmas Fruit Cake
• Mary Berry Shirl’s Fruit Cake