Mary Berry’s Christmas Cake is a beloved, classic dessert that’s rich with tradition and flavor, perfect for celebrating the holiday season. This delightful cake features a moist, fruity base with warm spices, making it ideal for family gatherings and festive occasions. This recipe makes enough to serve 12–14 people and requires about 3 hours, including preparation and baking time.
What is Mary Berry’s Christmas Cake?
Mary Berry’s Christmas Cake is a traditional fruitcake filled with dried fruits, warm spices, and often nuts, that is baked slowly to develop a deep, rich flavor. Topped with marzipan and icing, it’s a staple holiday dessert in many households.
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Why You’ll Love This Recipe
- Traditional Holiday Flavor: Packed with fruit, spices, and a hint of citrus, it embodies classic Christmas flavors.
- Moist and Rich Texture: This cake is dense yet moist, thanks to the slow baking process.
- Perfect Make-Ahead Dessert: Christmas cake tastes even better after sitting for a week, making it ideal for planning ahead.
- Customizable to Your Taste: Easily adjust the fruit and spice levels to suit your family’s preferences.
- Beautiful Presentation: Topped with marzipan and royal icing, this cake makes a stunning centerpiece for any holiday table.
Ingredients Needed to Make Mary Berry Christmas Cake
- Currants – 350g (12 oz): Adds a sweet, tangy bite.
- Sultanas – 250g (9 oz): For a juicy, tender texture.
- Raisins – 250g (9 oz): These bring a deep, rich flavor.
- Glacé Cherries – 100g (3.5 oz), chopped: Adds color and extra sweetness.
- Mixed Peel – 75g (2.5 oz): For a zesty citrus touch.
- Almonds – 50g (1.75 oz), chopped (optional): Adds a lovely crunch.
- Flour – 225g (8 oz), self-raising: The base of the cake.
- Butter – 225g (8 oz), softened: Ensures a tender, moist crumb.
- Soft Brown Sugar – 225g (8 oz): Adds a rich caramel flavor.
- Eggs – 4, beaten: Binds the ingredients together.
- Lemon Zest – from 1 lemon: Adds brightness to balance the rich fruit.
- Black Treacle – 1 tbsp: Enhances depth of flavor.
- Mixed Spice – 1 tsp: Adds warm, holiday spices.
- Brandy or Rum – 2 tbsp (plus extra for feeding): Keeps the cake moist and fragrant.
- Non-alcoholic alternative: Use apple juice instead of brandy or rum, with extra for “feeding” to keep the cake moist and enhance the flavor.
Equipment Needed
- Large mixing bowl
- Wooden spoon
- Electric mixer
- Baking tin (20cm/8-inch round or square)
- Parchment paper
- Cooling rack
Instructions to Make Mary Berry Christmas Cake
1. Prepare the Fruit Mixture
- Soak the Fruit: In a large bowl, combine currants, sultanas, raisins, cherries, and mixed peel. Pour over 2 tablespoons of brandy or rum, mix well, and let the fruits soak for at least an hour (or overnight for best results).
2. Preheat and Prepare the Pan
- Preheat the Oven: Set your oven to 140°C (284°F).
- Prepare the Baking Tin: Line a 20cm (8-inch) round or square tin with parchment paper, ensuring it extends above the rim to protect the cake edges.
3. Cream the Butter and Sugar
- Mix Butter and Sugar: In a large bowl, beat together the softened butter and soft brown sugar with an electric mixer until light and fluffy.
4. Add the Eggs and Dry Ingredients
- Incorporate the Eggs: Gradually add the beaten eggs to the butter mixture, mixing well after each addition.
- Add Dry Ingredients: Sift in the flour and mixed spice, folding gently to avoid overmixing.
5. Combine the Ingredients
- Add Fruits and Almonds: Fold in the soaked fruit mixture, chopped almonds, black treacle, and lemon zest until fully combined.
6. Pour and Bake
- Transfer to the Tin: Spoon the batter into the prepared tin, smoothing the top.
- Bake: Place in the oven and bake for 4–4.5 hours. Check after 3 hours, covering the cake with foil if the top is browning too quickly.
7. Cool and Store
- Cool in the Tin: Let the cake cool completely in the tin before removing it.
- Feed with Brandy: Poke small holes in the cake and spoon over extra brandy to keep it moist. Wrap in parchment and foil, and store in a cool, dry place.
What Do I Serve With Mary Berry Christmas Cake?
- Traditional Custard: A creamy, warm custard balances the rich fruit.
- Whipped Cream: Adds a light, airy contrast to the dense cake.
- Cheese Platter: For a British touch, serve with cheddar or Stilton.
- Fresh Fruits: Grapes or sliced apples bring freshness to the dessert.
- Hot Beverages: Enjoy with a hot cup of tea, coffee, or mulled wine.
Pro Tips to Make Perfect Mary Berry Christmas Cake
- Soak Fruits Overnight: This allows the fruits to plump up and absorb flavors.
- Slow Bake for Even Texture: A low oven temperature ensures a moist, evenly baked cake.
- Rotate the Cake: Halfway through baking, rotate the tin for even browning.
- Feed Regularly: Every few days, add a tablespoon of brandy to keep it moist and flavorful.
- Wrap Well for Storage: Airtight wrapping preserves freshness and flavor.
Variations of Mary Berry Christmas Cake
- Nut-Free Option: Skip almonds if preferred, or replace them with extra dried fruits.
- Gluten-Free Alternative: Substitute self-raising flour with a gluten-free blend.
- Citrus Twist: Add orange zest for a sweeter, tangier flavor profile.
- Vegan Version: Use a vegan butter substitute and flaxseed eggs.
- Light-Spice Cake: Reduce the mixed spice for a milder, fruitier taste.
How do I Store Mary Berry Christmas Cake Leftovers?
- Wrap in Parchment and Foil: Keep the cake fresh by wrapping it tightly in parchment paper, followed by foil.
- Store in a Cool, Dry Place: A pantry or cool cupboard is ideal for storage.
- Avoid Refrigeration: Unless you live in a very warm climate, refrigeration can dry out the cake.
- Freeze for Long-Term Storage: Slice and freeze individual portions, wrapped in parchment and foil.
How do I Reheat Mary Berry Christmas Cake Leftovers?
- Warm in the Oven: Heat slices at 150°C (300°F) for 10 minutes.
- Microwave for Quick Heating: Place a slice on a microwave-safe plate and heat for 20-30 seconds.
- Add a Touch of Brandy: For extra moisture, add a few drops of brandy before reheating.
- Serve with Fresh Toppings: Warm slices pair beautifully with whipped cream or custard.
- Avoid Overheating: Reheat gently to avoid drying out the cake.
FAQs
How far in advance can I make Mary Berry’s Christmas Cake?
You can make Mary Berry’s Christmas Cake up to two months in advance. In fact, making it several weeks ahead allows the flavors to deepen over time. Wrap it tightly in parchment and foil, store it in a cool, dry place, and feed it with brandy every week to keep it moist and flavorful.
Can I freeze Mary Berry’s Christmas Cake?
Yes, you can freeze Mary Berry’s Christmas Cake. After baking and cooling, wrap the cake in parchment paper and then in foil. Place it in an airtight container or freezer bag and freeze for up to 6 months. Thaw it in the fridge overnight before serving or decorating.
Why is brandy used in Christmas cake, and can I substitute it?
Brandy is traditionally used in Christmas cake to add depth of flavor and to keep the cake moist. If you prefer not to use alcohol, you can substitute brandy with apple juice, orange juice, or even tea. Just note that cakes without alcohol may not stay fresh for as long.
How often should I feed Mary Berry’s Christmas Cake with brandy?
For the best results, feed the cake with 1–2 tablespoons of brandy once a week. This helps keep the cake moist and enhances its flavor. Be careful not to overdo it, as too much liquid can make the cake overly dense.
Final Words
Mary Berry’s Christmas Cake is a holiday favorite that brings together the best flavors of the season. It’s not only delicious but also a versatile, make-ahead treat that lets you focus on enjoying the festivities. With this guide, you’re all set to create a stunning, classic cake that will bring holiday cheer to your table for years to come. Happy baking!