Mary Berry Christmas Cake Recipe is a rich, traditional fruit cake made with soaked dried fruits, spices, brandy, and festive flavours.
The cake tastes incredibly delicious, moist, and full of traditional charm. I made this Mary Berry Christmas Cake Recipe after being inspired by watching it prepared on a Christmas baking show.
I will now show step by step how to create this classic festive Mary Berry Christmas Cake Recipe.
Why Peoples Like Mary Berry Christmas Cake Recipe?
People like Mary Berry Christmas Cake Recipe because it brings a nostalgic festive taste filled with rich fruits, warm spices, and brandy sweetness.
The cake has a beautiful texture, remaining moist even after days of storage. Each bite feels comforting and celebratory, reminding everyone of holiday traditions and family gatherings.
The long slow baking enhances the deep flavor, and the option to decorate with marzipan and icing makes it truly festive and special.
How To Prepare Mary Berry Christmas Cake Recipe?
Recipe Overview
Preparation Time: 40 minutes
Cooking Time: 4 hours 20 minutes
Total Time: Approximately 5 hours (plus overnight soaking)
Course: Dessert / Celebration Cake
Cuisine: British
Yield: Serves 12
Kitchen Utensils
- 20 cm (8-inch) deep round cake tin
- Baking parchment and brown paper for lining
- Large mixing bowl
- Electric hand mixer or stand mixer
- Spatula and wooden spoon
- Weighing scale and measuring spoons
- Fine grater or zester
- Cooling rack
Ingredients
For The Soaked Fruit Mixture
- 425 g currants
- 250 g sultanas
- 250 g raisins
- 75 g mixed candied peel, finely chopped
- 4 tbsp brandy (plus extra for feeding the cake)
- 300 g glace cherries, rinsed, dried, and quartered
- 150 g ready to eat dried apricots, cut into small pieces
For The Cake Batter
- 300 g plain flour
- 1 tsp mixed spice
- ½ tsp freshly grated nutmeg
- 300 g unsalted butter, softened
- 5 medium free range eggs, at room temperature
- 300 g dark muscovado sugar
- 1 tbsp black treacle
- Finely grated zest of 1 large lemon
- 60 g whole unblanched almonds, roughly chopped
- 1 tbsp golden syrup (optional, for extra richness)
For Optional Finishing / Decoration
- Marzipan
- Warmed and sieved apricot jam
- Royal icing or fondant icing
- Glace fruit and/or nuts for garnish
Instructions
1. Soak The Fruit (Overnight Or Up To 3 Days)
Place all the dried fruits, candied peel, and cherries in a large mixing bowl. Pour over the brandy, stir well, cover, and leave to soak. Give it a stir every now and then while it sits.
2. Prepare The Cake Tin
Line a deep 20 cm (8-inch) round cake tin with two layers of baking parchment. Wrap the outside of the tin with two layers of brown paper and tie it with string to stop the cake from over browning during baking.
3. Preheat The Oven
Set the oven to 140°C (120°C fan) / 275°F / Gas mark 1.
4. Mix The Dry Ingredients
In a separate bowl, sift together the plain flour, mixed spice, and nutmeg. Put this aside for later.
5. Cream The Butter And Sugar
Beat the softened butter and dark muscovado sugar together until the mixture is pale and fluffy. An electric mixer makes this step easier.
6. Add The Eggs And Treacle
Add the eggs one by one, mixing well after each addition. To stop the mixture from curdling, add a spoonful of the flour mix with each egg. Stir in the black treacle, golden syrup (if using), and the grated zest of the orange and lemon.
7. Combine Everything
Gently fold in the rest of the flour mixture, followed by the soaked fruits (including any leftover liquid) and the chopped almonds. Mix until everything is evenly combined.
8. Fill The Tin
Spoon the batter into your prepared tin and smooth the top. Make a small dip in the centre so the cake bakes evenly without doming.
9. Bake Slowly
Place in the oven and bake for about 4 to 4½ hours, or until a skewer inserted into the middle comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
10. Cool, Feed, And Store
Let the cake cool in the tin for about 30 minutes, then remove it and place it on a wire rack to cool completely. Once cooled, poke a few holes in the top with a skewer and drizzle over 1–2 tablespoons of brandy. Wrap the cake in parchment and foil, and store it in an airtight container. Every couple of weeks, “feed” the cake with a little more brandy to keep it moist and flavourful.
11. Decorate
When ready to serve, cover the cake with a layer of marzipan and icing, and finish with your favourite festive decorations.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 520 kcal |
| Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 77 g |
| Sugar | 59 g |
| Protein | 6 g |
| Fiber | 3 g |
| Alcohol | 2 g |
Mary Berry Christmas Cake Recipe
The main speciality of Mary Berry Christmas Cake Recipe lies in its rich, traditional flavor and long lasting moist texture.
Packed with brandy soaked dried fruits, warm spices, and citrus zest, it embodies the classic British festive taste.
The slow baking process ensures a dense yet tender crumb that keeps beautifully for weeks, improving in flavor as it matures.
Finished with marzipan and royal icing, this cake is both elegant and indulgent, making it a timeless centrepiece for Christmas celebrations.
Amazing Serving Ideas
1. Serve generous slices beside a cup of hot tea or spiced mulled wine for a cozy festive treat.
2. Add a spoonful of brandy butter or thick cream to highlight the cake’s rich fruit flavours.
3. Present it elegantly on a cake stand, topped with marzipan fruits or sugared cranberries.
4. Pair small portions with sharp cheddar cheese for a traditional British contrast of sweet and savory.
2. Serve warmed pieces accompanied by custard for a comforting dessert experience
Tips And Variations
3 Tips:
➣ Soak the dried fruits in brandy for at least 24 hours to achieve a deeper, richer flavor.
➣ Line the cake tin with double parchment to prevent the edges from burning during the long bake.
➣ Allow the baked cake to cool completely before feeding it with extra brandy to keep it moist and aromatic.
3 Variations:
➢ Replace brandy using orange juice for a non-alcoholic version full of citrus fragrance.
➢ Add chopped pecans or walnuts to introduce a crunchy texture and nutty depth.
➢ Mix in a little dark chocolate and espresso powder for a luxurious, slightly bitter twist.
How To Make Mary Berry Christmas Cake Recipe Tastier?
To make Mary Berry Christmas Cake Recipe tastier, soak the dried fruits in brandy for several days to intensify flavor.
Use freshly grated nutmeg and mixed spice for a deeper aroma. Add a spoonful of golden syrup or treacle to keep the cake moist and rich.
Feed the baked cake gradually with extra brandy during storage. Covering it later in marzipan and royal icing enhances sweetness and creates a luxurious festive finish everyone enjoys.
How To Store Leftovers Mary Berry Christmas Cake Recipe?
Store leftover Mary Berry Christmas Cake Recipe by wrapping it tightly in a double layer of baking parchment and foil to keep it moist.
Place the wrapped Mary Berry Christmas Cake Recipe in an airtight tin and keep it in a cool, dark place. For longer storage, refrigerate or freeze portions in sealed containers.
Brush occasionally with a little brandy to maintain flavor and texture, allowing it to stay rich, tender, and beautifully preserved for several weeks.
Frequently Asked Questions
How Long Should The Fruits Be Soaked?
Soak the dried fruits in brandy for at least overnight, ideally 2–3 days, to enhance flavor and juiciness.
Can I Make The Cake Without Alcohol?
Yes, replace brandy with fruit juice, apple juice, or orange juice for a non alcoholic version.
Do I Need To Cover The Cake While Baking?
Yes, wrap the outside with baking paper to prevent over-browning and ensure even cooking.
What Decorations Work Best?
Marzipan, royal icing, and glace fruits or nuts create a festive look while enhancing taste.
Conclusion
I truly enjoyed making this delicious Mary Berry Christmas Cake Recipe. It turned out rich, moist, and full of festive flavor.
The Mary Berry Christmas Cake Recipe is surprisingly easy to follow, making it perfect for both beginners and experienced bakers. I hope you feel inspired to try this wonderful cake yourself.
Once you make Mary Berry Christmas Cake Recipe, I’m sure you’ll love how delightful and satisfying it tastes a true holiday success!
You Might Also Like
Best Bindi Ricotta Pistachio Cake Recipe
Best Dirty Shirley Drink Recipe
Sorrel Cake Recipe || Best Ever
Mary Berry Christmas Cake Recipe
Equipment
- 20 cm (8-inch) deep round cake tin
- Baking parchment and brown paper for lining
- Large mixing bowl
- Electric hand mixer or stand mixer
- Spatula and wooden spoon
- Weighing scale and measuring spoons
- Fine grater or zester
- Cooling rack
Ingredients
For The Soaked Fruit Mixture
- 425 g currants
- 250 g sultanas
- 250 g raisins
- 75 g mixed candied peel finely chopped
- 4 tbsp brandy plus extra for feeding the cake
- 300 g glace cherries rinsed, dried, and quartered
- 150 g ready to eat dried apricots cut into small pieces
For The Cake Batter
- 300 g plain flour
- 1 tsp mixed spice
- ½ tsp freshly grated nutmeg
- 300 g unsalted butter softened
- 5 medium free range eggs at room temperature
- 300 g dark muscovado sugar
- 1 tbsp black treacle
- Finely grated zest of 1 large lemon
- 60 g whole unblanched almonds roughly chopped
- 1 tbsp golden syrup optional, for extra richness
For Optional Finishing / Decoration
- Marzipan
- Warmed and sieved apricot jam
- Royal icing or fondant icing
- Glace fruit and/or nuts for garnish
Instructions
Soak The Fruit (Overnight Or Up To 3 Days)
- Place all the dried fruits, candied peel, and cherries in a large mixing bowl. Pour over the brandy, stir well, cover, and leave to soak. Give it a stir every now and then while it sits.
Prepare The Cake Tin
- Line a deep 20 cm (8-inch) round cake tin with two layers of baking parchment. Wrap the outside of the tin with two layers of brown paper and tie it with string to stop the cake from over browning during baking.
Preheat The Oven
- Set the oven to 140°C (120°C fan) / 275°F / Gas mark 1.
Mix The Dry Ingredients
- In a separate bowl, sift together the plain flour, mixed spice, and nutmeg. Put this aside for later.
Cream The Butter And Sugar
- Beat the softened butter and dark muscovado sugar together until the mixture is pale and fluffy. An electric mixer makes this step easier.
Add The Eggs And Treacle
- Add the eggs one by one, mixing well after each addition. To stop the mixture from curdling, add a spoonful of the flour mix with each egg. Stir in the black treacle, golden syrup (if using), and the grated zest of the orange and lemon.
Combine Everything
- Gently fold in the rest of the flour mixture, followed by the soaked fruits (including any leftover liquid) and the chopped almonds. Mix until everything is evenly combined.
Fill The Tin
- Spoon the batter into your prepared tin and smooth the top. Make a small dip in the centre so the cake bakes evenly without doming.
Bake Slowly
- Place in the oven and bake for about 4 to 4½ hours, or until a skewer inserted into the middle comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
Cool, Feed, And Store
- Let the cake cool in the tin for about 30 minutes, then remove it and place it on a wire rack to cool completely. Once cooled, poke a few holes in the top with a skewer and drizzle over 1–2 tablespoons of brandy. Wrap the cake in parchment and foil, and store it in an airtight container. Every couple of weeks, “feed” the cake with a little more brandy to keep it moist and flavourful.
Decorate
- When ready to serve, cover the cake with a layer of marzipan and icing, and finish with your favourite festive decorations.
Notes
Nutrition Facts
Calories: 520 kcal | Fat: 19 g | Saturated Fat: 9 g | Carbohydrates: 77 g | Sugar: 59 g | Protein: 6 g | Fiber: 3 g | Alcohol: 2 g“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!”