BeRo Christmas Cake Recipe is a classic British fruitcake filled with mixed fruits, almonds, and warm spices, baked slowly for a rich, moist texture.
It’s a holiday tradition I learned years ago and continue making because of its comforting, nostalgic flavor. I first discovered it in an old cookbook demonstration that inspired me to try it myself.
Now, I’m excited to share the step by step process for creating this beloved festive BeRo Christmas Cake Recipe.
BeRo Christmas Cake Recipe
The main speciality of the BeRo Christmas Cake Recipe is its rich, traditional flavour created by the blend of soaked dried fruits, warm mixed spices, and ground almonds.
This classic recipe produces a moist, dense, and beautifully fragrant cake that improves as it matures. Its simplicity, reliability, and balanced ingredients make it a favourite for holiday baking.
The cake bakes evenly, stores well, and can be “fed” with brandy for added depth, giving it the signature festive character BeRo recipes are known for.
How To Prepare Bero Christmas Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Baking Time: 2 hr 30 min
Total Time: 3 hr
Course: Dessert / Holiday Cake
Cuisine: British
Yield: 14 slices
Kitchen Utensils
- 1 large mixing bowl
- Electric hand mixer or wooden spoon
- 8-inch (20 cm) round cake tin
- Baking parchment + brown paper
- Spatula
- Measuring cups or weighing scale
- Skewer or cake tester
- Saucepan (if warming fruit soak)
Ingredients
- 900 g mixed dried fruit, pre soaked (currants, raisins, sultanas, chopped peel, glace cherries)
- 340 g self raising flour
- 225 g butter, softened
- 225 g caster sugar
- 110 g ground almonds
- 1 tsp mixed spice (cinnamon, nutmeg, cloves blend)
- 4 large eggs, lightly beaten
- 120 ml milk
- 2 tsp brandy or rum (use fruit juice for a non-alcoholic option)
- 115 g mixed citrus peel (approx. 4 oz)
How To Make Bero Christmas Cake Recipe?
1. Prepare The Tin
Line a 20 cm (8-inch) round cake tin with baking parchment, and wrap the outside with a layer of brown paper so the cake doesn’t brown too quickly.
2. Warm Up The Oven
Set the oven to 150°C (300°F / Gas Mark 2) so it’s ready when the mixture is done.
3. Cream The Butter And Sugar
Beat the softened butter with the caster sugar until the mixture looks pale and fluffy.
4. Add The Eggs Slowly
Pour the beaten eggs in a little at a time, mixing well after each addition so the mixture stays smooth.
5. Stir In The Ground Almonds
Add the ground almonds and mix until they’re fully worked in.
6. Fold In The Flour And Spice
Sift the self raising flour and mixed spice over the bowl, then gently fold them into the mixture.
7. Add The Milk And Alcohol (Or Juice)
Pour in the milk and either brandy, rum, or fruit juice. Stir until the batter is smooth.
8. Add The Fruit
Fold in the soaked dried fruit and the mixed peel, making sure they’re spread evenly through the mixture.
9. Fill The Tin
Spoon the mixture into the prepared tin and level the top. Make a small dip in the centre so the cake rises evenly.
10. Bake It Slowly
Bake for 2½ to 3 hours. Check it after about 2 hours; it’s done when a skewer pushed into the middle comes out clean. Leave it to cool in the tin for 20 minutes before turning it out onto a wire rack. Once it’s completely cool, you can brush the top with a little brandy if you like.
Estimated Nutrition Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 60 g |
| Protein | 6 g |
| Fat | 17 g |
| Saturated Fat | 8 g |
| Fiber | 4 g |
| Sugar | 45 g |
| Sodium | 90 mg |
Hot Tips For BeRo Christmas Cake Recipe
➢ Soak the dried fruits overnight to enhance their flavor and keep the cake moist.
➢ Wrap the cake tin in brown paper to prevent over browning during long baking.
➢ Beat the butter and sugar until very pale and fluffy for a lighter texture.
➢ Feed the baked cake with small spoonfuls of brandy for richer taste over time.
➢ Chop the citrus peel finely to ensure even distribution and avoid dense pockets.
Incredible Essential Health Benefits
➤ Mixed dried fruits provide natural antioxidants that support overall health.
➤ Ground almonds offer healthy fats and protein for sustained energy.
➤ Spices like cinnamon, nutmeg, and cloves aid digestion and reduce inflammation.
➤ High fiber content from dried fruits and nuts promotes healthy digestion.
➤ Slow baked preparation helps retain nutrients and enhances the natural sweetness of ingredients.
Ways To Use It
BeRo Christmas Cake Recipe can be sliced and served as a traditional dessert, bringing rich fruit and spice flavours to the table.
Thin pieces can accompany tea or coffee for a cozy treat. It can be layered with marzipan and icing for festive celebrations or cut into small squares for gift boxes.
Crumbled pieces enhance trifles or puddings, adding texture and sweetness. Small slices make a charming addition to a holiday buffet or afternoon snack, delighting family and friends.
Why This BeRo Christmas Cake Recipe Is The Only One You’ll Need?
This BeRo Christmas Cake Recipe is the only one you’ll need because it delivers a rich, moist fruit cake every time.
Years of experience have shown that the balance of dried fruits, almonds, and spices creates a flavor that lasts and improves over time.
Each step builds a cake that is dense, tender, and full of character. Following this recipe ensures consistent results, making it reliable, satisfying, and a recipe that will become a holiday favourite.
Proper Storage
Proper storage for BeRo Christmas Cake Recipe keeps it moist and flavorful for weeks. Allow the cake to cool completely, then wrap it tightly in baking paper followed by aluminum foil.
Store in an airtight container in a cool, dark place away from heat and sunlight. Brushing the cake occasionally with a little brandy or fruit juice helps maintain moisture and enhances the flavor, allowing the cake to develop a richer taste over time.
Frequently Asked Questions
How Long Should I Soak The Dried Fruit?
Soak the dried fruit overnight or for at least 8–12 hours to ensure it becomes plump and juicy.
Can I Use A Different Type Of Flour?
Self-raising flour works best, but plain flour can be used with added baking powder.
Is It Possible To Make This Cake Alcohol Free?
Yes, substitute brandy or rum with fruit juice.
How Do I Prevent The Cake From Drying Out?
Wrap the cooled cake in baking paper and foil, and store in an airtight container.
Can This Cake Be Made In Advance?
Yes, it improves in flavor if made a few weeks ahead and stored properly.
How Do I Test If The Cake Is Fully Baked?
Insert a skewer into the center, it should come out clean when the cake is done.
Conclusion
I hope you enjoyed this easy and delicious BeRo Christmas Cake Recipe. It’s a simple, comforting bake that delivers rich festive flavours and guaranteed success, even for beginners.
I hope you feel inspired to make it soon and experience just how wonderfully moist and tasty it turns out. Once you try it, I’d love to hear how much you enjoyed its classic Christmas charm and homemade goodness.
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BeRo Christmas Cake Recipe
Equipment
- 1 large mixing bowl
- Electric hand mixer or wooden spoon
- 8-inch (20 cm) round cake tin
- Baking parchment + brown paper
- Spatula
- Measuring cups or weighing scale
- Skewer or cake tester
- Saucepan (if warming fruit soak)
Ingredients
- 900 g mixed dried fruit pre soaked (currants, raisins, sultanas, chopped peel, glace cherries)
- 340 g self raising flour
- 225 g butter softened
- 225 g caster sugar
- 110 g ground almonds
- 1 tsp mixed spice cinnamon, nutmeg, cloves blend
- 4 large eggs lightly beaten
- 120 ml milk
- 2 tsp brandy or rum use fruit juice for a non-alcoholic option
- 115 g mixed citrus peel approx. 4 oz
Instructions
Prepare The Tin
- Line a 20 cm (8-inch) round cake tin with baking parchment, and wrap the outside with a layer of brown paper so the cake doesn’t brown too quickly.
Warm Up The Oven
- Set the oven to 150°C (300°F / Gas Mark 2) so it’s ready when the mixture is done.
Cream The Butter And Sugar
- Beat the softened butter with the caster sugar until the mixture looks pale and fluffy.
Add The Eggs Slowly
- Pour the beaten eggs in a little at a time, mixing well after each addition so the mixture stays smooth.
Stir In The Ground Almonds
- Add the ground almonds and mix until they’re fully worked in.
Fold In The Flour And Spice
- Sift the self raising flour and mixed spice over the bowl, then gently fold them into the mixture.
Add The Milk And Alcohol (Or Juice)
- Pour in the milk and either brandy, rum, or fruit juice. Stir until the batter is smooth.
Add The Fruit
- Fold in the soaked dried fruit and the mixed peel, making sure they’re spread evenly through the mixture.
Fill The Tin
- Spoon the mixture into the prepared tin and level the top. Make a small dip in the centre so the cake rises evenly.
Bake It Slowly
- Bake for 2½ to 3 hours. Check it after about 2 hours; it’s done when a skewer pushed into the middle comes out clean. Leave it to cool in the tin for 20 minutes before turning it out onto a wire rack. Once it’s completely cool, you can brush the top with a little brandy if you like.
Notes
Estimated Nutrition Per Serving
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 8 g | Fiber: 4 g | Sugar: 45 g | Sodium: 90 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”