Mary Berry’s Christmas Fruit Cake is made with currants, sultanas, raisins, glacé cherries, dried apricots, candied peel, brandy, almonds, and warm spices. This traditional Christmas fruit cake recipe creates a rich and flavorful dessert that takes about 4 hours and 20 minutes to prepare and can serve up to 30 people.
Mary Berry Christmas Fruit Cake Ingredients
- 425g (15 oz) currants
- 250g (9 oz) sultanas
- 250g (9 oz) raisins
- 300g (10.5 oz) glacé cherries, quartered, rinsed, and drained
- 150g (5.3 oz) dried apricots, snipped into small pieces
- 75g (2.6 oz) mixed candied peel, roughly chopped
- 4 tbsp brandy, plus extra for pouring
- 300g (10.5 oz) plain flour (all-purpose flour)
- 1 tsp ground mixed spice
- ½ tsp freshly grated nutmeg
- 300g (10.5 oz) unsalted butter, softened, plus extra for greasing
- 300g (10.5 oz) dark muscovado sugar (dark brown sugar)
- 5 medium free-range eggs
- 1 tbsp black treacle (molasses)
- Zest of 1 large lemon, finely grated
- Zest of 1 large orange, finely grated
- 60g (2.1 oz) whole unblanched almonds, roughly chopped
How To Make Mary Berry Christmas Fruit Cake
- Soak the fruit: In a large bowl, mix the currants, sultanas, raisins, glacé cherries, apricots, and candied peel. Add the 4 tbsp brandy and stir well. Cover and leave overnight to soak.
- Preheat the oven: Preheat the oven to 140°C (120°C fan)/275°F/gas mark 1.
- Prepare the cake batter: In a large bowl, combine the flour, mixed spice, nutmeg, butter, sugar, eggs, black treacle, and the lemon and orange zest. Use a hand-held electric mixer to beat until well combined. Stir in the chopped almonds and the soaked fruit along with any remaining brandy.
- Prepare the tin: Grease a deep 23cm (9-inch) round cake tin or a 20cm (8-inch) square tin with butter. Line it with a double layer of baking paper and grease the paper as well.
- Spoon the mixture: Spoon the cake mixture into the prepared tin, level the top, and cover with a disc of baking paper.
- Bake the cake: Bake for 4-5 hours until the cake is firm to the touch and a skewer inserted into the center comes out clean. Let the cake cool in the tin.
- Add more brandy: Once cooled, remove the baking paper disc, pierce the top of the cake in several places with a skewer, and pour a little extra brandy over the top.
- Store the cake: Remove the cake from the tin but leave it wrapped in its baking paper. Rewrap it with additional baking paper and then foil. Store in a cool, dry place for up to 3 months. Occasionally, unwrap and spoon over 1-2 tbsp of brandy to enhance the flavor.
- Decorate the cake: When ready to serve, decorate with glacé fruit, marzipan, or ready-to-use icing. Optionally, tie a festive ribbon around the cake.
Recipe Tips
- Soak the fruit overnight: Letting the dried fruit soak in brandy overnight ensures they absorb all the flavor and stay moist throughout baking.
- Double-line the tin: Use two layers of baking paper to line your cake tin. This helps prevent the edges of the cake from burning during the long baking time.
- Cover the cake while baking: Placing a disc of baking paper on top of the cake prevents it from browning too quickly.
- Don’t overmix the batter: Mix the ingredients just until combined. Overmixing can make the cake dense and heavy.
- Keep adding brandy as it matures: Spoon 1-2 tablespoons of brandy over the cake every few weeks for a richer flavor and moist texture.
What To Serve With Christmas Fruit Cake?
This rich and fruity Christmas Fruit Cake pairs well with clotted cream, a slice of sharp cheddar, fresh berries, or a dollop of whipped cream. It can also be served alongside a glass of mulled wine, hot tea, coffee, or a festive punch for a delicious holiday dessert.
How To Store Leftovers Christmas Fruit Cake?
- Refrigerate: First, let the leftover Christmas Fruit Cake cool to room temperature. Then, wrap it in a layer of baking paper followed by foil, and store it in the fridge. It will stay fresh for up to 2 weeks.
- Freeze: Once the cake has cooled to room temperature, wrap it tightly in baking paper and then in foil or place it in an airtight container. Freeze for up to 6 months. To thaw, leave the cake in the fridge overnight or at room temperature for several hours before serving.
Mary Berry Christmas Fruit Cake Nutrition Facts
Serving Size: 1 slice (80g)
- Calories: 287
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 66mg
- Sodium: 46mg
- Potassium: 266mg
- Total Carbohydrate: 51g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Apple And Rhubarb Crumble
- Mary Berry Orange Drizzle Cake
- Mary Berry Lemon And Lime Cake
- Mary Berry Double Chocolate Chip Cookies
Mary Berry Christmas Fruit Cake
Description
Mary Berry’s Christmas Fruit Cake is made with currants, sultanas, raisins, glacé cherries, dried apricots, candied peel, brandy, almonds, and warm spices. This traditional Christmas fruit cake recipe creates a rich and flavorful dessert that takes about 4 hours and 20 minutes to prepare and can serve up to 30 people.
Ingredients
Instructions
- Soak the fruit: In a large bowl, mix the currants, sultanas, raisins, glacé cherries, apricots, and candied peel. Add the 4 tbsp brandy and stir well. Cover and leave overnight to soak.
- Preheat the oven: Preheat the oven to 140°C (120°C fan)/275°F/gas mark 1.
- Prepare the cake batter: In a large bowl, combine the flour, mixed spice, nutmeg, butter, sugar, eggs, black treacle, and the lemon and orange zest. Use a hand-held electric mixer to beat until well combined. Stir in the chopped almonds and the soaked fruit along with any remaining brandy.
- Prepare the tin: Grease a deep 23cm (9-inch) round cake tin or a 20cm (8-inch) square tin with butter. Line it with a double layer of baking paper and grease the paper as well.
- Spoon the mixture: Spoon the cake mixture into the prepared tin, level the top, and cover with a disc of baking paper.
- Bake the cake: Bake for 4-5 hours until the cake is firm to the touch and a skewer inserted into the center comes out clean. Let the cake cool in the tin.
- Add more brandy: Once cooled, remove the baking paper disc, pierce the top of the cake in several places with a skewer, and pour a little extra brandy over the top.
- Store the cake: Remove the cake from the tin but leave it wrapped in its baking paper. Rewrap it with additional baking paper and then foil. Store in a cool, dry place for up to 3 months. Occasionally, unwrap and spoon over 1-2 tbsp of brandy to enhance the flavor.
- Decorate the cake: When ready to serve, decorate with glacé fruit, marzipan, or ready-to-use icing. Optionally, tie a festive ribbon around the cake.
Notes
- Soak the fruit overnight: Letting the dried fruit soak in brandy overnight ensures they absorb all the flavor and stay moist throughout baking.
- Double-line the tin: Use two layers of baking paper to line your cake tin. This helps prevent the edges of the cake from burning during the long baking time.
- Cover the cake while baking: Placing a disc of baking paper on top of the cake prevents it from browning too quickly.
- Don’t overmix the batter: Mix the ingredients just until combined. Overmixing can make the cake dense and heavy.
- Keep adding brandy as it matures: Spoon 1-2 tablespoons of brandy over the cake every few weeks for a richer flavor and moist texture.
Mary Berry Christmas Fruit Cake