Mary Berry Boiled Fruit Cake In Air Fryer Recipe

This Mary Berry Boiled Fruit Cake is a moist, spice-infused revelation—the perfect teatime treat that combines old-fashioned comfort with modern convenience. A combination of plump, syrup-boiled fruits and a tender, golden crumb, it is a foolproof masterpiece that stays fresh for weeks. This recipe relies on the unique method of boiling the fruit first to ensure every bite is bursting with succulent flavor and aromatic warmth, now optimized for the quick efficiency of your air fryer.

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Mary Berry Boiled Fruit Cake Recipe Ingredients

• 350g (12 oz) dried mixed fruit (raisins, sultanas, currants)
• 1 cup (225g) light muscovado sugar
• 125g (4.5 oz) unsalted butter
• 1 cup (250ml) water or orange juice
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice (or pumpkin pie spice)
• 2 large eggs, beaten
• 2 cups (250g) self-raising flour
• A pinch of salt

How To Make Mary Berry Boiled Fruit Cake In Air Fryer Recipe

1. The Boil: In a large saucepan, combine the dried fruit, sugar, butter, water (or juice), and mixed spice. Bring the mixture to a boil over medium heat, stirring until the sugar and butter have melted.
2. The Simmer: Once boiling, reduce the heat and simmer gently for exactly 1 minute. Remove the pan from the heat and stir in the bicarbonate of soda (the mixture will foam slightly). Allow the mixture to cool for at least 30 minutes until it is just lukewarm.
3. Preheat and Prep: Preheat your air fryer to 140°C (285°F). Line a 15cm (6-inch) or 18cm (7-inch) deep round cake tin with non-stick baking parchment. Ensure the tin fits comfortably inside your air fryer basket with room for air to circulate.
4. Mix the Batter: Once the fruit mixture has cooled, stir in the beaten eggs. Gently fold in the self-raising flour and salt until no white streaks remain. Do not over-beat; you want to keep the cake light.
5. Air Fry: Pour the batter into the prepared tin and smooth the top. Place the tin in the air fryer basket. Bake for 45–60 minutes. Because air fryers vary, check the cake at the 45-minute mark; if the top is browning too quickly, cover it loosely with a piece of foil.
6. The Test: The cake is done when a skewer inserted into the center comes out clean. Let the cake cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

• Cooling is Essential: Do not add the eggs or flour to the hot fruit mixture. If the mixture is too hot, it will scramble the eggs and deactivate the raising agents in the flour, resulting in a flat, heavy cake.
• The Tin Choice: Use a deep tin rather than a shallow one. Air fryers cook from the top down very intensely; a deeper tin protects the sides of the cake and allows for a more even rise.
• Juice for Depth: Substituting half the water with fresh orange juice or a splash of brandy adds a professional, festive depth to the fruit that balances the sweetness of the sugar.
• Avoid the “Fan-Blow”: If your air fryer fan is very powerful and moves the parchment paper, secure the paper to the tin with a tiny bit of batter or use a small metal clip to keep it from folding over the top of the cake.

What To Serve With Mary Berry Boiled Fruit Cake

• A thick wedge of sharp Wensleydale or sharp white Cheddar cheese (a classic Yorkshire pairing)
• A spread of salted butter on a room-temperature slice
• A hot cup of English Breakfast tea or a dark Earl Grey
• A small glass of fortified wine like Sherry or Port

How To Store Mary Berry Boiled Fruit Cake

• Room Temperature: This is a fantastic “keeper” cake. Wrap it tightly in parchment paper and foil; it will stay moist and flavorful for up to 2 weeks at room temperature.
• Reheat: If you prefer it warm, pop a slice back into the air fryer at 160°C for 2 minutes for a “just-baked” feel.
• Freeze: You can freeze the whole cake or individual slices for up to 3 months. Thaw overnight at room temperature before serving.

Mary Berry Boiled Fruit Cake Nutrition Facts

• Calories: ~285 kcal (per slice)
• Carbohydrates: 48g
• Protein: 4g
• Fat: 9g
• Fiber: 2g
• Sugar: 32g

Nutrition information is estimated based on 10 slices per cake.

FAQs

Try More Recipes:

• Mary Berry Banana Cake With Oil Recipe
• Mary Berry Blackcurrant Cheesecake Recipe
• Mary Berry Carrot and Banana Cake Recipe