Imagine a fruit cake so perfectly moist, packed with plump fruit, and spiced to perfection that it stays fresh for weeks—with no soaking, no fuss, and no dry crumbs in sight! This Mary Berry classic uses her genius "boiled fruit" method for maximum flavor and an ultra-tender texture.
Perfect for:
• Christmas gifts that actually get eaten
• Tea time treats that impress
• Beginner bakers (it’s foolproof!)
• Make-ahead desserts that improve with age
🌟 Why This Recipe Never Fails
✅ Boiling the fruit = plump, juicy raisins & currants (no hard bits!)
✅ Stays moist for 4+ weeks (thanks to Mary’s secret ingredient)
✅ No fancy skills needed – Just mix & bake
✅ Customizable – Swap fruits, add nuts, or spike with brandy
📝 Ingredients (Pantry Staples!)
🍯 For the Boiled Fruit Mixture:
225g (1 ½ cups) mixed dried fruit (raisins, sultanas, currants)
50g (¼ cup) chopped glacé cherries (optional but pretty!)
50g (¼ cup) chopped mixed peel
150ml (⅔ cup) water
100g (½ cup) butter, cubed
100g (½ cup) dark brown sugar
1 tsp mixed spice
½ tsp ground cinnamon
🥣 For the Cake Batter:
175g (1 ½ cups) all-purpose flour
½ tsp baking powder
½ tsp salt
1 large egg, beaten
1 tbsp black treacle or molasses (Mary’s secret for depth!)
🔎 Pro Tip: Add 2 tbsp brandy or orange juice to the boiled fruit for extra luxury!
👩🍳 Mary’s Foolproof Method
