This boozy fruit cake is a rich, moist, and flavour-packed cake that’s quick to make and doesn’t need time to mature. Made with a mix of dried fruits, nuts, and warming spices, it’s soaked in brandy, rum, or sherry for extra depth. Perfect for celebrations or gifting!
This Boozy Fruit Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.
Ingredients Needed
- 150g (⅔ cup) salted butter, softened
- 175g (½ cup) golden syrup or light corn syrup
- 175ml (¾ cup) milk
- 115g (⅔ cup) dried pitted dates, roughly chopped
- 150g (1 cup) golden raisins
- 150g (1 cup) raisins
- 55g (⅓ cup) currants
- 55g (⅔ cup) candied orange or lemon peel, finely chopped
- 115g (1 cup) walnuts, roughly chopped
- 225g (1¾ cups) all-purpose flour
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- 2 extra-large eggs
- 4 tbsp brandy, rum, or sherry (for feeding the cake)
How To Make Mary Berry Boozy Fruit Cake
- Preheat the oven: Set the oven to 150°C (300°F). Grease an 8-inch round cake tin and line the bottom and sides with a double layer of parchment paper.
- Cook the fruit mixture: In a saucepan, gently heat the butter, syrup, milk, dried fruit, candied peel, and nuts, stirring occasionally until the butter melts. Let it simmer gently for 5 minutes, then remove from heat and allow to cool slightly.
- Prepare the batter: Sift the flour, pumpkin pie spice, and baking soda into a large bowl. Add the cooled fruit mixture and the eggs, then beat until fully combined.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 1½ to 1¾ hours, or until firm to the touch and a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes.
- Feed the cake with alcohol: Remove the cake from the tin and peel off the parchment paper. Use a skewer to poke small holes across the top, then drizzle a little brandy, rum, or sherry over the cake.
- Wrap and store: Replace the parchment paper on the bottom of the cake to help retain moisture. Wrap the cake in an extra layer of parchment paper and then foil. Store in a cool place.
- Continue feeding: Over time, feed the cake with small amounts of alcohol, alternating between pouring it over the top and the bottom.
- For gifting: Wrap the cake in cellophane and finish with a decorative ribbon.
Recipe Tips
- For extra flavour: Use a mix of brandy and rum when feeding the cake.
- Don’t skip the parchment layers: They help keep the cake moist while storing.
- Use fresh spices: This enhances the rich, warm taste of the cake.
How To Store This Boozy Fruit Cake
Storing at room temperature: Wrap tightly in parchment paper and foil, and store in a cool, dark place for up to 4 weeks. Feed the cake with alcohol occasionally for extra moisture and flavour.
Freezing: Wrap the cake in a double layer of cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts (Per slice, based on 8 servings)
- Calories: 416
- Total Fat: 17.2g
- Saturated Fat: 6.5g
- Cholesterol: 65mg
- Sodium: 132mg
- Potassium: 405mg
- Total Carbohydrate: 60.8g
- Dietary Fibre: 3.9g
- Sugars: 39.6g
- Protein: 6.2g
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