Mary Berry Christmas Cake

Mary Berry’s Christmas Cake is made with raisins, natural glacé cherries, currants, sultanas, brandy, orange zest, butter, muscovado sugar, eggs, black treacle, blanched almonds, plain flour, and mixed spice. This traditional Mary Berry’s Christmas Cake recipe creates a delicious holiday cake that takes about 4 hours and 30 minutes to prepare and can serve up to 16 people.

Mary Berry Christmas Cake Ingredients

For the Cake:

• 175g/6oz raisins
• 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
• 500g/1lb 2oz currants
• 350g/12oz sultanas
• 150ml/¼pt brandy or sherry (1/2 cup), plus extra for feeding
• 2 oranges, zest only
• 250g/9oz butter, softened (1 cup + 2 tbsp)
• 250g/9oz light or dark muscovado sugar (1 1/4 cups)
• 4 large free-range eggs, at room temperature
• 1 tbsp black treacle (1 tbsp molasses)
• 75g/3oz blanched almonds chopped (1/2 cup)
• 275g/10oz plain flour (2 1/4 cups)
• 1½ tsp mixed spice (1½ tsp pumpkin pie spice)

For the Covering:

• About 3 tbsp apricot jam, warmed and sieved (3 tbsp apricot preserves)
• Icing sugar (powdered sugar)
• 675g/1lb 8oz marzipan (about 5 1/2 cups)

For the Royal Icing:

• 3 free-range eggs, whites only (3 egg whites)
• 675g/1½lb icing sugar, sifted (5 1/2 cups powdered sugar)
• 3 tsp lemon juice (3 tsp lemon juice)
• 1½ tsp glycerine (1½ tsp glycerin)

How To Make Mary Berry Christmas Cake

1. Prepare the Fruit: Place all dried fruit, including cherries, into a large bowl. Pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.
2. Preheat Oven: Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat oven to 140°C/120°C Fan/Gas 1 (275°F).
3. Mix Ingredients: Measure butter, sugar, eggs, treacle, and almonds into a large bowl. Beat well (preferably with an electric mixer). Add flour and mixed spice, mixing until blended. Stir in soaked fruit. Spoon into prepared tin and level the surface.
4. Bake: Bake for about 4-4½ hours, or until the cake feels firm and is a rich golden brown. Check after two hours, covering with foil if necessary. A skewer inserted into the center should come out clean. Cool in tin.
5. Feed the Cake: When cool, pierce the cake with a skewer and feed it with extra brandy. Wrap in a double layer of greaseproof paper and foil, and store in a cool place for up to three months, feeding with more brandy.
6. Cover the Cake: Brush the cake with warmed apricot jam. Roll out the marzipan on an icing sugar-dusted surface to about 5cm/2in larger than the cake. Lift over the cake and smooth. Trim excess if needed. Leave to dry before icing.
7. Prepare Royal Icing: Whisk egg whites until frothy. Gradually mix in sifted icing sugar. Stir in lemon juice and glycerine. Beat until stiff and white.
8. Ice the Cake: Spread royal icing over the cake using a palette knife. For a snow-peak effect, use a smaller palette knife to roughen the icing. Leave loosely covered overnight to harden, then store in an airtight container.

Recipe Tips

• Soak the Fruit Well: Make sure to soak the dried fruit in brandy for the full three days, stirring daily. This step helps the fruit become plump and moist, enhancing the cake’s flavor and texture.
• Use Room Temperature Ingredients: For the best results, ensure that your butter, eggs, and any other chilled ingredients are at room temperature before mixing. This helps them blend smoothly and evenly.
• Check Cake Regularly: Bake the cake at a low temperature to prevent burning. After two hours, check the color and cover with foil if it’s getting too dark. A skewer inserted into the center should come out clean.
• Feed the Cake Properly: After baking, pierce the cake with a skewer and feed it with extra brandy while it’s still warm. Wrap it tightly and store it in a cool place, feeding it with more brandy every few weeks to keep it moist and flavorful.
• Smooth Marzipan Carefully: When covering the cake with marzipan, roll it out on a surface dusted with icing sugar to prevent sticking. Gently smooth the marzipan over the cake and trim any excess to ensure a neat and even finish.

What To Serve With Christmas Cake?

This rich Christmas cake pairs well with a dollop of clotted cream, a slice of sharp cheddar cheese, a handful of toasted nuts, or a glass of mulled wine. It can also be served alongside fresh fruit, such as apple slices or pear wedges, for a tasty holiday treat.

How To Store Leftovers Christmas Cake?

• Refrigerate: Let the Christmas cake cool completely to room temperature. Once cooled, wrap it tightly in a double layer of greaseproof paper and foil, and store it in the refrigerator. It can be kept in the fridge for up to 3 months.
• Freeze: If freezing, wrap the cooled cake tightly in greaseproof paper and foil, then place it in an airtight container or freezer bag. The cake can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before unwrapping and serving.

Mary Berry Christmas Cake Nutrition Facts

Serving Size: 1 slice (based on 16 servings)

• Calories: 528
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 84mg
• Sodium: 151mg
• Potassium: 295mg
• Total Carbohydrate: 75g
• Dietary Fiber: 2g
• Sugars: 52g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Game Casserole
• Mary Berry Coconut Sponge Cake
• Mary Berry Navarin Of Lamb
• Mary Berry Sponge Cake With Oil