To make Mary Berry’s Boiled Fruit Cake, you’ll need:
- A large saucepan
- A wooden spoon for stirring
- A deep 20cm (8-inch) round cake tin
- Baking parchment
- A sifter for flour and spices
- A mixing bowl
- A wire cooling rack
Having all your equipment ready and prepped will make the process smooth and enjoyable!
Storage Tips for Leftovers
This cake keeps exceptionally well, thanks to its high moisture content. Store the leftover fruit cake in an airtight container at room temperature for up to 5 days. For longer storage, you can wrap the cake in plastic wrap followed by aluminum foil and freeze it for up to 3 months. To enjoy later, simply thaw the cake overnight in the fridge and bring it to room temperature before serving.
Recipe Tips and Variations
One of the best things about Mary Berry’s Boiled Fruit Cake is its adaptability. Here are a few tips and possible variations:
- Fruit Variations: You can mix and match your dried fruits. For a more tropical twist, consider adding dried pineapple or mango. For a nuttier flavor, add a handful of chopped walnuts or almonds.
- Spices: If you want to experiment with spices, you can swap out the mixed spice for cinnamon or nutmeg, or even a pinch of ginger for a bit of warmth.
- Alcohol-Infused Fruit Cake: For a more indulgent version, you can soak the dried fruit overnight in rum or brandy before boiling. This adds a boozy richness to the cake, making it perfect for festive occasions.
- Gluten-Free Option: You can make a gluten-free version by substituting the self-raising flour with a gluten-free flour blend. Just be sure to add a little extra moisture, like a splash of milk, to keep the cake from becoming too dry.
Best Food and Drink Pairings
Mary Berry’s Boiled Fruit Cake pairs beautifully with a hot cup of tea—specifically a robust black tea like Earl Grey or Darjeeling. For something more festive, pair it with a glass of spiced mulled wine during the holiday season. The fruitiness of the cake complements the warmth and sweetness of the wine perfectly.
If you’re serving this cake for breakfast or brunch, try pairing it with a rich coffee or even a dollop of plain yogurt for a slightly tangy contrast.
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes! In fact, the flavors improve after a day or two. If you’re planning to serve it for a special occasion, baking it a day in advance is a great idea. Just be sure to store it in an airtight container to keep it moist.
2. Can I freeze this cake?
Absolutely. Wrap the cake tightly in plastic wrap and foil before freezing. It will last up to 3 months in the freezer. Thaw overnight in the fridge before serving.
3. What can I use instead of mixed spice?
If you don’t have mixed spice on hand, a blend of cinnamon, nutmeg, and allspice will work as a good substitute.
4. Can I make this cake gluten-free?
Yes, simply replace the self-raising flour with a gluten-free flour blend, and add a bit of extra liquid to keep the cake from drying out.
5. How can I prevent the top of my cake from burning?
If the top of your cake is browning too quickly, cover it with foil halfway through the baking time. This will ensure the cake cooks evenly without burning the top.
Conclusion
Mary Berry’s Boiled Fruit Cake is a delightful, moist, and flavorful dessert that is both easy to make and versatile for any occasion. Whether you’re baking for family, friends, or simply indulging yourself, this cake is a classic that never disappoints. The recipe’s flexibility allows you to customize it with your favorite fruits and spices, making it truly your own.
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