When I first tried making this cake, I wasn’t expecting much. I had a nearly expired tin of condensed milk and a stash of leftover raisins and cherries from Christmas—so I thought, why not? Turns out, quite a bit can go wrong if you don’t let the boiled fruit mixture cool before adding the eggs (yes, I ended up with sweet scrambled eggs). But once I nailed that one simple trick, this cake became one of my go-to bakes. No need to soak the fruit, no need to cream anything—just simmer, mix, and bake. Let me show you how easy it really is.
Why You’ll Love This Recipe
Boiled fruit cakes often get a bad reputation—many assume they’re heavy, dry, or old-fashioned. But Mary Berry’s version is something else entirely: moist, rich, and surprisingly light.
Simmering the fruit in condensed milk and butter gives this cake a deep, rich flavor—like it’s been lovingly matured for weeks. There’s no need for added sugar; the condensed milk sweetens it just right without overwhelming the fruit. And the best part? It gets even better with time. By day four, it was absolute perfection. Honestly, the simplicity is part of the magic: one pot, one bowl, one effortlessly delicious result.
Key Ingredients and Their Importance”
Condensed Milk (Full-Fat) – Adds sweetness and helps bind the ingredients together. I tried using low-fat, but it resulted in a drier and less rich texture.
Salted Butter – Enhances depth and balances the sweetness. Unsalted butter didn’t quite do the job.
Raisins, Golden Raisins, Currants – Each variety brings a unique flavor. Currants add a tart note that cuts through the richness.
Maraschino Cherries – Sweet, sticky, and colorful. I once tried glacé cherries, but they melted too much.
All-Purpose Flour – Provides structure without making the texture too cakey.
Pumpkin Pie Spice + Cinnamon – Infuses warm, autumnal flavors, making the dish feel festive without overwhelming the palate.
Baking Powder – Adds just the right amount of lift.
Eggs – Essential for binding and setting the mixture, but be careful not to cook them too soon (trust me, I’ve learned the hard way).
Personalizing It Without Compromising the Recipe
Egg-Free: Using two flax eggs (2 tbsp flaxseed meal + 5 tbsp water) worked, but the texture was slightly gummy. You might want to reduce the flaxseed amount or add a bit more liquid next time to help with the texture.
Gluten-Free: A 1:1 gluten-free flour blend worked wonderfully, though the baking time was slightly shorter (around 1 hour 40 minutes).
Fruit Substitutions: Dried apricots, prunes, or chopped dates can be used instead of currants—just make sure to keep the total weight the same.
Nutty Addition: Add 100g of chopped walnuts or pecans just before baking for a delightful crunch.
Lessons Learned: Common Mistakes and How to Avoid Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Scrambled eggs in batter | Fruit mix too hot | Let it cool at least 15 minutes before adding eggs |
| Cake too dark on top | Oven runs hot or baked too long | Tent with foil halfway through if browning too fast |
| Dense, gummy centre | Batter too warm or overmixed | Mix gently and don’t rush the cooling step |
Step-by-Step Guide to Making Mary Berry’s Boiled Fruit Cake
1. Prep the Pan
Grease and line a 7-inch round tin with parchment paper. Preheat the oven to 150°C (300°F).
2. Simmer the Fruit
In a large saucepan, combine condensed milk, butter, raisins, golden raisins, currants, and cherries. Stir over low heat until the butter melts, then gently simmer for 5 minutes. Allow the mixture to cool completely, about 15–20 minutes.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Combine
Make a well in the dry ingredients and add the eggs and cooled fruit mixture. Stir gently until just combined—be careful not to overmix.
5. Bake
Pour the batter into the prepared tin and level the top. Bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean.
6. Cool
Let the cake cool in the tin for 10 minutes, then transfer it to a rack to cool completely.
Pro Tips from My Kitchen
1. Prep the Pan
Grease and line a 7-inch round tin with parchment paper. Preheat the oven to 150°C (300°F).
2. Simmer the Fruit
In a large saucepan, combine condensed milk, butter, raisins, golden raisins, currants, and cherries. Stir over low heat until the butter melts, then gently simmer for 5 minutes. Allow the mixture to cool completely, about 15–20 minutes.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Combine
Make a well in the dry ingredients and add the eggs and cooled fruit mixture. Stir gently until just combined—be careful not to overmix.
5. Bake
Pour the batter into the prepared tin and level the top. Bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean. Set a timer at 90 minutes to tent the top with foil to keep the color golden without burning.
6. Cool
Let the cake cool in the tin for 10 minutes, then transfer it to a rack to cool completely. For best results, wait at least 2 days before slicing—the flavor deepens, and the texture improves.
Storage and Serving Tips
1. Prepare the Pan
Grease and line a 7-inch round tin. Preheat oven to 150°C (300°F).
2. Simmer the Fruit
Heat condensed milk, butter, raisins, golden raisins, currants, and cherries until butter melts. Simmer for 5 minutes, then cool.
3. Mix Dry Ingredients
Whisk flour, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Combine
Add eggs and cooled fruit to dry ingredients, stir gently.
5. Bake
Pour into tin and bake for 1 hour 45 minutes to 2 hours, tent with foil after 90 minutes.
6. Cool
Cool in tin for 10 minutes, then on a rack. Slice after 2 days.
Commonly Asked Questions
Q: Can I use evaporated milk instead of condensed milk?
A: No, the sweetness and texture will be off. Condensed milk is essential.
Q: How do I stop the fruit from sinking?
A: Let the mixture cool completely before baking, and don’t overmix once the flour is added.
Q: Can I use a different tin?
A: Yes, a square 8-inch tin works, but check doneness 10–15 minutes earlier.
Q: Is it overly sweet?
A: Surprisingly, no. The dried fruit and condensed milk balance it out—rich, but not too sweet.
Try More Recipes:
- Mary Berry Death By Chocolate Cake
- Mary Berry Chocolate Cupcakes With Ganache Icing
- Mary Berry Super Moist Chocolate Fudge Cake
Ingredients:
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1 can (397g) full-fat condensed milk
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150g salted butter
- 225g raisins
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225g golden raisins
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175g currants
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175g maraschino cherries, chopped
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225g all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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2 tsp pumpkin pie spice
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1 tsp ground cinnamon
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2 extra-large eggs
Directions
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Preheat the oven to 150°C (300°F). Grease and line a 7-inch round cake tin.
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In a saucepan, combine condensed milk, butter, and all the dried fruits. Heat gently until the butter melts, then simmer for 5 minutes. Allow to cool completely.
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In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
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Add the eggs and the cooled fruit mixture. Stir until just combined.
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Pour the batter into the prepared tin, level the top, and bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean.
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Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
