Mary Berry Christmas Cake Recipe
Mary Berry Christmas Cake Recipe is a traditional fruit cake filled with raisins, cherries, and warm spices, soaked in brandy for rich flavor. The batter includes butter, muscovado sugar, eggs, treacle, citrus zest, and chopped almonds. Slow baking ensures a moist, dense texture, and decorating with marzipan, icing, or fruits makes it festive and indulgent.
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.