The Perfect Christmas Cake Recipe Inspired by Mary Berry
I’ve been making Mary Berry’s Christmas cake recipe for years, and it never fails to impress my family and friends during the holiday season.
This rich, moist fruit cake is packed with dried fruits, nuts, and warming spices that’ll fill your home with the most wonderful Christmas aromas.
What makes this recipe special is its perfect balance of ingredients and the careful timing that ensures a perfectly baked cake every single time.
The secret lies in soaking the fruits overnight and baking the cake at just the right temperature.
Preparation Time and Details
Total Time: 4-5 hours (plus overnight fruit soaking)
Baking Time: 4 hours
Serves: 16-20 slices
Difficulty Level: Medium
| Ingredient | Amount |
|---|---|
| Raisins | 450g |
| Currants | 225g |
| Sultanas | 225g |
| Glacé cherries | 225g |
| Mixed candied peel | 110g |
| Unsalted butter | 225g |
| Dark brown sugar | 225g |
| Large eggs | 4 |
| All-purpose flour | 225g |
| Mixed spices | 2 tsp |
| Brandy | 3 tbsp (plus extra for feeding) |
Step-by-Step Instructions
Day Before Baking
1. In a large bowl, mix all dried fruits and candied peel.
2. Pour over the brandy, cover with plastic wrap, and let sit overnight.
3. This allows the fruits to plump up and become wonderfully juicy.
Baking Day
1. Preheat your oven to 275°F (140°C).
2. Line a deep 8-inch cake pan with double layers of parchment paper.
3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
5. Fold in the remaining flour and mixed spices gently.
6. Add the soaked fruit mixture and stir thoroughly until well combined.
7. Spoon the mixture into your prepared cake pan, leveling the surface with the back of a spoon.
8. Make a slight depression in the center to prevent doming during baking.
Baking and Finishing
1. Place the cake in the preheated oven and bake for about 4 hours.
2. Test with a skewer inserted into the center – it should come out clean.
3. Allow the cake to cool completely in the tin.
4. Once cool, pierce the cake several times with a skewer and feed with additional brandy.
5. Wrap the cake in parchment paper and then aluminum foil.
6. Store in an airtight container and feed with brandy every two weeks until Christmas.
Tips for Success
Following Mary Berry’s Christmas cake recipe requires attention to detail.
Don’t skip the overnight fruit soaking – it’s crucial for moisture and flavor.
Make sure all ingredients are at room temperature before starting.
The cake pan should be lined properly to prevent burning.
Don’t open the oven door during the first 3 hours of baking.
Feed the cake regularly with brandy to maintain moisture and develop flavors.
Conclusion
This Mary Berry Christmas cake recipe has become my go-to holiday staple.
The result is a beautifully rich, moist fruit cake that’s perfect for the festive season.
Whether you’re making it for your family or giving it as a gift, this cake is sure to impress.
Remember that the key to success is patience – both in the preparation and the maturing process.
With proper storage and regular feeding with brandy, this cake will keep beautifully until Christmas and even beyond.
It’s truly a time-honored recipe that captures the essence of traditional holiday baking.
