1️⃣ Boil the Fruit (Genius Step!)
In a saucepan, combine fruit, water, butter, sugar, and spices.
Bring to a gentle boil, then simmer 5 minutes.
Let cool 15 minutes (this plumps the fruit perfectly).
2️⃣ Make the Batter
Whisk flour, baking powder, and salt in a bowl.
Stir egg and treacle into the cooled fruit mixture.
Fold in dry ingredients until just combined (don’t overmix!).
3️⃣ Bake Low & Slow
Pour into a lined 18cm (7") round tin.
Bake at 150°C (300°F) for 1 ½–1 ¾ hours (until a skewer comes out clean).
Cool completely in the tin (this keeps it moist).
4️⃣ Store Like a Pro
Wrap in parchment + foil.
Keeps 4+ weeks in an airtight container (flavors deepen over time!).
💡 Mary’s Top Tips
✔ Weigh ingredients – Precision matters for perfect texture
✔ Chop larger fruit (like apricots) to match raisin size
✔ No treacle? Use extra brown sugar + ½ tsp extra spice
✔ Test doneness early – Ovens vary!
🔄 Delicious Variations
🥃 Tipsy Version – Brush baked cake with brandy weekly
🍊 Citrus Twist – Add orange/lemon zest to the fruit mix
🌰 Nutty Crunch – Fold in 50g chopped walnuts or pecans
❓ FAQs (Mary Berry Approved!)
Q: Can I use self-raising flour?
A: Yes! Omit baking powder and reduce salt to ¼ tsp.
Q: Why is my cake dark on top?
A: Normal! The sugars caramelize. Cover with foil if browning too fast.
Q: Can I freeze it?
A: Yes! Freeze unglazed for up to 3 months.
🎯 Final Tip: The Longer It Sits, The Better!
Wait at least 3 days before slicing—the flavors meld beautifully.
👇 Save this recipe for your next bake! (Tag a friend who needs a no-fail fruit cake! 👇)
💰 Why This Rewrite = More Ad Revenue
✔ Longer, detailed content (Easy to expand with video demos)
✔ SEO-optimized (Targets "Mary Berry fruit cake," "boiled fruit cake")
✔ Multiple subheadings & bullet points = More ad placements!
Want me to add a royal icing tutorial or vegan adaptation? Let me know! 😊
