Mary Berry’s Christmas Apricot Cake is made with dried apricots, currants, sultanas, raisins, brandy, butter, light muscovado sugar, plain flour, eggs, glacé cherries, and orange zest. This traditional Christmas Apricot Cake recipe creates a delicious festive dessert that takes about 3 hours and 50 minutes to prepare and can serve up to 12 people.
Mary Berry Christmas Apricot Cake Ingredients
- 300g (9oz) dried apricots, chopped
- 225g (8oz) currants
- 255g (8oz) sultanas
- 225g (8oz) raisins
- 90ml (3½fl oz) brandy
- 225g (8oz) butter, at room temperature
- 225g (8oz) light muscovado sugar (or light brown sugar)
- 225g (8oz) plain flour (or all-purpose flour)
- 4 large free-range eggs
- 350g (12oz) glacé cherries, halved, rinsed, and dried
- 2 oranges, grated zest only
- 4 tbsp apricot jam, for glazing
How To Make Mary Berry Christmas Apricot Cake
- Soak the Fruit: Place the chopped apricots and dried fruit (excluding the cherries) in a bowl. Pour over the brandy and leave to soak overnight at room temperature.
- Prepare the Tin: Grease and line a 20cm (8in) deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Preheat the oven to 140°C (275°F)/Gas 1.
- Make the Cake Batter: In a very large mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour, eggs, orange zest, and soaked dried fruit mixture. Mix until well combined. Fold in the glacé cherries.
- Bake the Cake: Spoon the batter into the prepared tin and spread it out evenly. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours, or until the cake is a pale golden color, firm to the touch, and a skewer inserted into the center comes out clean. If the cake starts to brown too much, cover it loosely with foil. Allow the cake to cool in the tin before turning it out.
- Glaze the Cake: On the day before serving, heat the apricot jam in a pan until melted. Strain through a sieve to remove any lumps. Brush the cake all over with the sieved apricot jam for a shiny finish.
Recipe Tips
- Use Fresh Ingredients: Ensure all dried fruit and glacé cherries are fresh for the best flavor and texture in your cake.
- Line the Tin Well: Double line your cake tin with greaseproof paper to prevent the cake from sticking and to help it cook evenly.
- Check for Doneness: Start checking the cake after 3 hours. Insert a skewer into the center; it should come out clean if the cake is done.
- Cover if Browning: If the cake begins to brown too quickly, cover it loosely with foil to prevent burning.
- Cool Before Glazing: Allow the cake to cool completely in the tin before brushing it with apricot jam to ensure a smooth, shiny finish.
What To Serve With Christmas Apricot Cake?
This delicious Christmas Apricot Cake pairs well with a dollop of clotted cream, a scoop of vanilla ice cream, or a slice of mature cheddar cheese. It also can be served alongside fresh fruit, a cup of coffee, a glass of dessert wine, or a warm cup of tea for a delightful dessert.
How To Store Leftovers Christmas Apricot Cake?
- Refrigerate: Let the leftover Christmas Apricot Cake cool completely at room temperature. Then, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 2 weeks.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap or foil and place it in an airtight container. It can be frozen for up to 3 months. Thaw the cake at room temperature for a few hours before serving.
How To Reheat Leftovers Christmas Apricot Cake?
- In The Oven: Preheat the oven to 160°C (320°F). Place the cake on a baking sheet and cover it with foil to prevent it from drying out. Heat for 10-15 minutes or until warmed through.
- In The Microwave: Slice the cake and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds or until warmed through.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the cake slices in the air fryer basket and heat for 5-7 minutes, checking to ensure it doesn’t dry out.
Mary Berry Christmas Apricot Cake Nutrition Facts
Serving Size: 1 slice (based on 12 servings)
- Calories: 416
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 71mg
- Potassium: 212mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 37g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Cauliflower Pie
- Mary Berry Sweet Potato Soup
- Mary Berry Carrot And Banana Cake
- Mary Berry Olive Oil Cake
Mary Berry Christmas Apricot Cake
Description
Mary Berry’s Christmas Apricot Cake is made with dried apricots, currants, sultanas, raisins, brandy, butter, light muscovado sugar, plain flour, eggs, glacé cherries, and orange zest. This traditional Christmas Apricot Cake recipe creates a delicious festive dessert that takes about 3 hours and 50 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Soak the Fruit: Place the chopped apricots and dried fruit (excluding the cherries) in a bowl. Pour over the brandy and leave to soak overnight at room temperature.
- Prepare the Tin: Grease and line a 20cm (8in) deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Preheat the oven to 140°C (275°F)/Gas 1.
- Make the Cake Batter: In a very large mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour, eggs, orange zest, and soaked dried fruit mixture. Mix until well combined. Fold in the glacé cherries.
- Bake the Cake: Spoon the batter into the prepared tin and spread it out evenly. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours, or until the cake is a pale golden color, firm to the touch, and a skewer inserted into the center comes out clean. If the cake starts to brown too much, cover it loosely with foil. Allow the cake to cool in the tin before turning it out.
- Glaze the Cake: On the day before serving, heat the apricot jam in a pan until melted. Strain through a sieve to remove any lumps. Brush the cake all over with the sieved apricot jam for a shiny finish.
Notes
- Use Fresh Ingredients: Ensure all dried fruit and glacé cherries are fresh for the best flavor and texture in your cake.
- Line the Tin Well: Double line your cake tin with greaseproof paper to prevent the cake from sticking and to help it cook evenly.
- Check for Doneness: Start checking the cake after 3 hours. Insert a skewer into the center; it should come out clean if the cake is done.
- Cover if Browning: If the cake begins to brown too quickly, cover it loosely with foil to prevent burning.
- Cool Before Glazing: Allow the cake to cool completely in the tin before brushing it with apricot jam to ensure a smooth, shiny finish.
Mary Berry Christmas Apricot Cake