Mary Berry’s Boiled Fruit Cake

#### 2. **Add the Baking Soda and Spices**
Once the fruit mixture has cooled slightly, add the **baking soda**, **ground mixed spice**, **ground ginger**, and **vanilla extract**. Stir everything together thoroughly until combined. The baking soda will cause the mixture to bubble up, which is perfectly normal and will help create a light texture in the cake.

#### 3. **Mix in the Egg and Flour**
Crack the **egg** into the bowl and mix well to incorporate it into the fruit mixture. Next, sift the **plain flour** into the mixture, folding it in gently until fully combined. If you’re using nuts, stir them in at this point as well.

#### 4. **Prepare the Cake Tin**
Grease and line an **8-inch round cake tin** with baking parchment to prevent the cake from sticking. Pour the batter into the prepared tin and spread it out evenly.

#### 5. **Bake the Cake**
Preheat your oven to **160°C (140°C fan)**, or **325°F (275°F fan)**. Place the cake tin in the oven and bake for **1.5 to 2 hours**. The cake is done when it turns golden brown on top, and a skewer inserted into the center comes out clean. Keep an eye on the cake in the final 30 minutes—if it’s getting too dark on top, you can cover it with foil to prevent over-browning.

#### 6. **Cool the Cake**
Once baked, remove the cake from the oven and allow it to cool in the tin for about **10 minutes**. Then, turn the cake out onto a wire rack to cool completely.

### Tips for Perfecting Your Boiled Fruit Cake

While Mary Berry’s recipe is straightforward, a few extra tips can help ensure your cake turns out perfectly every time:

– **Let the Fruit Mixture Cool**: Ensure the fruit mixture has cooled slightly before adding the egg to prevent it from scrambling. If you’re in a rush, you can let it sit for about 10 minutes.
– **Test for Doneness**: Because fruit cakes tend to bake at a slower rate than regular cakes, the skewer test is your best bet. Once it comes out clean, the cake is ready to come out of the oven.
– **Avoid Overmixing**: When adding the flour, mix until just combined. Overmixing can lead to a denser cake.
– **Optional Alcohol Addition**: If you’d like a more traditional twist, you can soak your dried fruits in a little **rum or brandy** overnight before making the cake. This will enhance the flavor and give it a more festive touch.
– **Decorating the Cake**: For a simple but elegant finish, you can decorate the cake with a dusting of powdered sugar, or top it with a layer of **marzipan and icing** for a festive look.

### Storing and Serving Mary Berry’s Boiled Fruit Cake

This cake can be enjoyed right away, but it actually gets even better as it sits. The flavors continue to develop, making it an excellent cake to make ahead for a celebration.

– **Storing**: Store the cake in an airtight container at room temperature for up to **1 week**. If you want to keep it for longer, you can wrap it tightly in plastic wrap and then foil, and store it in the freezer for up to **3 months**.
– **Serving**: Serve this cake as a tea-time treat, after dinner, or for any special occasion. It pairs perfectly with a cup of **tea** or coffee and is often enjoyed as a dessert at festive gatherings.

### Why This Cake is So Special

Mary Berry’s **Boiled Fruit Cake** stands out for its **simplicity** and **reliability**. It has all the delicious flavors of a traditional fruit cake without the long preparation or need for long aging. Whether you’re making it for a holiday gathering, a birthday party, or just as a comforting treat, this cake is guaranteed to satisfy.

With the perfect balance of sweet dried fruit, spices, and a moist, tender crumb, **Mary Berry’s Boiled Fruit Cake** will quickly become one of your go-to recipes for any occasion. So, roll up your sleeves, gather your ingredients, and enjoy baking this classic British cake!

### Conclusion

Mary Berry’s **Boiled Fruit Cake** is a delightful and easy-to-make recipe that provides a delicious and moist fruit cake with minimal effort. Perfect for any occasion, this cake has a wonderful flavor and texture that will make it a favorite in your baking repertoire. Simple to prepare, quick to bake, and full of rich, fruity goodness, it’s everything you want in a traditional fruit cake. So, next time you’re craving something sweet, why not give this easy, foolproof recipe a try?