This is a rich, moist, and flavorful fruit cake packed with a medley of dried fruits and spices. It’s reminiscent of Mary Berry’s Boiled Fruit Cake, known for its simplicity and delicious results. This version is perfect for celebrations or as a special treat any time of year.
Ingredients:
- Dried Fruits:
- 2 cups mixed dried fruit (raisins, sultanas, currants, candied peel, cherries, etc.)
- 1/2 cup dried apricots, roughly chopped
- 1/4 cup dried cranberries (optional, for extra color and tartness)
- Liquids:
- 1 cup water
- 1/4 cup brandy or rum (optional, for extra flavor)
- Butter & Sugar:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- Eggs:
- 3 large eggs
- Flour & Leavening:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Spices & Flavorings:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Fruits:
- In a large saucepan, combine the mixed dried fruit, apricots, cranberries (if using), water, and brandy/rum (if using).
- Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes, or until the fruits are plump and softened.
- Remove from heat and let the mixture cool completely.
- Cream Butter and Sugar:
- Preheat oven to 325°F (160°C). Grease and line a 9-inch square or loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the cooled fruit mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Bake the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. You can dust with powdered sugar or glaze, if desired.
Tips and Notes:
- Fruit Variations: Feel free to adjust the types and amounts of dried fruit to your preference.
- Soaking the Fruit: For an even richer flavor, soak the dried fruit in the brandy/rum overnight before cooking.
- Storage: Store the cake in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
- Glazing: For a glossy finish, brush the cooled cake with warm apricot jam or a simple sugar glaze.
Enjoy your delicious fruit cake!