Home Cake Recipes Classic Mary Berry’s Christmas Cake Recipe

Classic Mary Berry’s Christmas Cake Recipe

Mary Berry's Christmas Cake

Indulge in the holiday spirit with classic Mary Berry’s Christmas Cake recipe. A rich and fruity dessert, packed with dried fruits, spices and a hint of brandy. A must-have for the festive season.

Mary Berry’s Christmas Cake is a traditional and much-loved holiday dessert, originating from the UK. Made with a mixture of dried fruits, such as raisins, currants and sultanas, along with spices like cinnamon and nutmeg, and often with a splash of brandy, this cake is the epitome of a festive treat. Baked to perfection and topped with marzipan and icing, Mary Berry’s Christmas Cake is a true delight that is sure to be a hit at any holiday gathering. Whether served as a dessert or accompanied by a cup of tea, this cake is the perfect way to spread holiday cheer.

Mary Berry's Christmas Cake

How far in advance should you make a Christmas cake?

It is traditional to make a Christmas Cake several weeks or even months in advance of the holiday season. This allows the cake to mature and develop a deeper flavor as the fruit soaks up the brandy or other alcohol. Some bakers even make their Christmas Cake as early as late summer or early autumn, storing it in an airtight container and ‘feeding’ it with additional alcohol every few weeks.

As a general guideline, it’s recommended to make a Christmas Cake at least 4-6 weeks in advance, but it can be made up to 3 months in advance for a more intense flavor. This allows you plenty of time to decorate the cake as desired and ensure that it’s in tip-top condition for the holiday season.

How long should you soak fruit for Christmas cake?

Soaking the fruit for a Christmas Cake helps to plump up the dried fruit, making it softer and more flavorful, as well as adding to the overall moistness of the cake.

Typically, the fruit should be soaked overnight or for at least 8 hours, up to 24 hours. During this time, the fruit will absorb the alcohol and the flavors will have a chance to develop.

To soak the fruit, simply place it in a large bowl and add the brandy, sherry, or other alcohol of your choice. Stir well, cover the bowl, and leave it to soak overnight or for the desired amount of time. Drain the fruit before using it in your cake mixture. By soaking the fruit, you’ll be able to create a rich, fruity, and wonderfully moist Christmas Cake that everyone will love!

Mary Berry's Christmas Cake

Best Mary Berry’s Christmas Cake Recipe

Servings: 10 Preparation: 20 minutes Cooking time: 2 Hour 30 minutes Calories: 219 Fat: 10g

Ingredients

  • 8 oz (225 g) currants
  • 8 oz (225 g) raisins
  • 8 oz (225 g) sultanas
  • 4 oz (110 g) candied mixed peel
  • 4 oz (110 g) glacé cherries, chopped
  • 8 oz (225 g) unsalted butter
  • 8 oz (225 g) dark brown sugar
  • 4 large eggs
  • 8 oz (225 g) self-raising flour
  • 2 tsp mixed spice
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 tbsp brandy (or orange juice)

Instructions

  1. Preheat oven to 150°C (300°F).
  2. Grease and line a 9-inch (23 cm) cake tin.
  3. In a large bowl, combine the dried fruits, mixed peel, glacé cherries and brandy. Stir well and set aside.
  4. In a separate bowl, cream the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then add the flour and mixed spice.
  6. Fold in the fruit mixture and the orange and lemon zest.
  7. Pour the mixture into the prepared tin and level the surface.
  8. Bake for 2 hours and 30 minutes, or until a skewer inserted into the center comes out clean.
  9. Leave the cake to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.

Nutrition:

Calories: 219
Total Fat: 10 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 37 mg
Sodium: 112 mg
Total Carbohydrates: 30 g
Dietary Fiber: 0.4 g
Sugars: 18 g
Protein: 3.5 g

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Classic Mary Berry's Christmas Cake Recipe

Rating: 4.6/5
( 53 voted )
Serves: 10 Prep Time: Cooking Time: Nutrition facts: 219 calories 10 fat

Ingredients

  • 8 oz (225 g) currants
  • 8 oz (225 g) raisins
  • 8 oz (225 g) sultanas
  • 4 oz (110 g) candied mixed peel
  • 4 oz (110 g) glacé cherries, chopped
  • 8 oz (225 g) unsalted butter
  • 8 oz (225 g) dark brown sugar
  • 4 large eggs
  • 8 oz (225 g) self-raising flour
  • 2 tsp mixed spice
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 tbsp brandy (or orange juice)

Instructions

  1. Preheat oven to 150°C (300°F).
  2. Grease and line a 9-inch (23 cm) cake tin.
  3. In a large bowl, combine the dried fruits, mixed peel, glacé cherries and brandy. Stir well and set aside.
  4. In a separate bowl, cream the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then add the flour and mixed spice.
  6. Fold in the fruit mixture and the orange and lemon zest.
  7. Pour the mixture into the prepared tin and level the surface.
  8. Bake for 2 hours and 30 minutes, or until a skewer inserted into the center comes out clean.
  9. Leave the cake to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
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