Mary Berry’s Boiled Fruit Cake

2. **Prepare the Cake Batter**
Preheat your oven to 150°C (300°F) and grease and line a deep 20cm round cake tin.
Once the fruit mixture has cooled, stir in the beaten eggs. Sift the self-raising flour and mixed spice into the saucepan, and mix until just combined. Add chopped nuts if using.

3. **Bake the Cake**
Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for about 1½ to 1¾ hours, or until a skewer inserted into the center comes out clean.

4. **Cool and Serve**
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

### Tips for Perfecting Mary Berry’s Boiled Fruit Cake

– **Make Ahead**: This cake keeps exceptionally well, improving in flavor as it ages. Store it in an airtight container, and it can last up to a month.
– **Customizable Fruits**: Feel free to swap in your favorite dried fruits, such as cranberries, apricots, or figs, for a personalized twist.
– **Festive Finish**: For special occasions, glaze the cake with apricot jam and decorate it with nuts, candied fruit, or a dusting of icing sugar.

### Why This Recipe Endures

Mary Berry’s Boiled Fruit Cake is a classic for good reason. It’s easy to prepare, requires no special equipment, and results in a beautifully moist and flavorful cake. Perfect for afternoon tea, holiday celebrations, or as a thoughtful gift, this recipe is a must-have in your baking repertoire.

### The Verdict

If you’re looking for a foolproof fruit cake that’s rich, moist, and packed with flavor, Mary Berry’s Boiled Fruit Cake is the answer. Its timeless appeal and delightful taste make it a recipe you’ll turn to again and again. So, roll up your sleeves, embrace the art of boiling fruit, and enjoy the magic of this classic bake.