Why You’ll Love This Recipe
This Fruity Spiced Cake combines the best of both worlds: moist, juicy dried fruits and aromatic spices that offer a comforting depth of flavor. The hint of orange zest and juice brings a refreshing citrus note, complementing the warm spices like cinnamon and mixed spice. Whether served with a cup of tea or as a part of a holiday spread, this cake is sure to please. It’s simple to make, requires no frosting, and has the perfect balance of sweetness and spice.
Ingredients
For the Cake:
- 225g (1 cup) unsalted butter
- 225g (1 cup) soft brown sugar
- 225g (1 ½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
- Zest and juice of 1 orange
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 2 large eggs (beaten)
- 225g (1 ¾ cups) self-raising flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a loaf tin with parchment paper.
- Prepare the dried fruit: In a small saucepan, combine the dried fruit and orange juice. Heat gently for 2-3 minutes until the fruit is softened and has absorbed some of the juice. Remove from the heat and let it cool slightly.
- Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and soft brown sugar together until light and fluffy. This will take about 3-4 minutes.
- Add the eggs: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next one. Stir in the orange zest.
- Add the dry ingredients: Sift the self-raising flour, ground cinnamon, and mixed spice into the wet mixture. Gently fold it in until just combined.
- Incorporate the fruit: Add the softened dried fruit and any remaining orange juice to the batter. Stir until evenly mixed.
- Bake the cake: Pour the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Servings and Timing
This recipe makes about 8-10 servings.
Total time: 1 hour
Prep time: 20 minutes
Cook time: 35-40 minutes
Variations
- Add nuts: For added crunch, incorporate chopped walnuts, almonds, or pecans into the batter along with the dried fruit.
- Dried fruit options: Feel free to customize the dried fruit based on your preference. Try adding dried apricots, cranberries, or figs for different textures and flavors.
- Spices: Adjust the spices to your taste. You can add a pinch of nutmeg or ground ginger for extra warmth.
- Vegan version: Replace the butter with a plant-based alternative and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) as an egg substitute.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 4-5 days. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 1 week. You can also freeze slices of the cake for up to 3 months.
To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy at room temperature.
FAQs
Can I use all-purpose flour instead of self-raising flour?
Yes, you can use all-purpose flour, but you will need to add 2 teaspoons of baking powder to help the cake rise.
Can I substitute the brown sugar with white sugar?
Yes, you can substitute the brown sugar with white sugar, but the cake may lose some of the rich, caramel-like flavor that the brown sugar provides.
Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time. In fact, the flavors tend to develop more after sitting for a day.
Can I make this cake without orange juice?
Yes, you can replace the orange juice with apple juice or a little bit of water if you prefer a less citrusy flavor.
How can I make the cake more moist?
If you’d like the cake to be even more moist, you can add a tablespoon of honey or maple syrup to the batter or incorporate some applesauce.
Can I make this cake in a different size pan?
Yes, you can adjust the size of the pan based on your preference, but keep in mind that baking times may vary. A smaller pan will require a longer bake time, while a larger pan will need less.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester comes out clean from the center. The cake should also be lightly golden and firm to the touch.
Can I make this cake without eggs?
Yes, you can substitute the eggs with a vegan egg replacer or flax eggs for a vegan version of this cake.
Can I frost this cake?
While this cake is delicious on its own, you can certainly frost it if you prefer. A simple cream cheese frosting or a light buttercream would pair nicely with the spices.
Conclusion
This Fruity Spiced Cake is a comforting, flavorful dessert that’s perfect for any occasion. The mix of dried fruits, aromatic spices, and fresh orange zest makes it a treat that’s both sweet and fragrant. Easy to prepare and full of warm flavors, this cake is sure to become a beloved recipe for years to come. Enjoy a slice with your favorite hot beverage for a delightful and satisfying snack!
Print
Mary Berry’s Boiled Fruit Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Fruity Spiced Cake is a warm and comforting dessert that combines rich flavors of dried fruit, aromatic spices, and a hint of citrusy orange. The perfect balance of sweetness and spice, this cake is ideal for cozy afternoons or as a festive holiday treat. It’s easy to make and has a delightful texture that’s sure to be a hit with fruitcake and spice cake lovers alike.
Ingredients
For the Cake:
- 225g (1 cup) unsalted butter
- 225g (1 cup) soft brown sugar
- 225g (1 ½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
- Zest and juice of 1 orange
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 2 large eggs (beaten)
- 225g (1 ¾ cups) self-raising flour
Instructions
-
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a loaf tin with parchment paper.
-
Prepare the dried fruit: In a small saucepan, combine the dried fruit and orange juice. Heat gently for 2-3 minutes until the fruit is softened and has absorbed some of the juice. Remove from the heat and let it cool slightly.
-
Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and soft brown sugar together until light and fluffy, about 3-4 minutes.
-
Add the eggs: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next one. Stir in the orange zest.
-
Add the dry ingredients: Sift the self-raising flour, ground cinnamon, and mixed spice into the wet mixture. Gently fold it in until just combined.
-
Incorporate the fruit: Add the softened dried fruit and any remaining orange juice to the batter. Stir until evenly mixed.
-
Bake the cake: Pour the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
Add chopped nuts such as walnuts or pecans for extra crunch.
Feel free to swap the dried fruit with your favorite mix of fruits, like dried apricots or figs.
For a vegan version, substitute the butter with plant-based butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) instead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
