The Ultimate Mary Berry Christmas Cake Recipe
Mary Berry’s Christmas cake recipe has become a holiday staple in countless homes, and I’m thrilled to share my take on this classic festive treat.
This rich, moist fruit cake is packed with tradition and wonderful flavors that’ll make your holiday season extra special.
What makes this Mary Berry Christmas cake truly special is the perfect balance of fruits, nuts, and spices that have been carefully measured to create that iconic taste we all love.
The beauty of this recipe lies in its make-ahead nature – the longer it sits, the better it tastes!
Ingredients for Mary Berry Christmas Cake
| Ingredient | Amount |
|---|---|
| Dried Raisins | 450g |
| Currants | 225g |
| Sultanas | 225g |
| Glazed Cherries | 100g |
| Mixed Candied Peel | 75g |
| All-purpose Flour | 350g |
| Butter (room temperature) | 285g |
| Dark Brown Sugar | 285g |
| Large Eggs | 5 |
| Black Treacle | 1 tbsp |
| Mixed Spices | 2 tsp |
| Brandy | 4 tbsp (plus extra for feeding) |
Step-by-Step Instructions
Preparation (Day Before)
First, I always start by soaking the dried fruits overnight.
In a large bowl, I combine the raisins, currants, sultanas, cherries, and mixed peel.
I pour over the brandy, give everything a good stir, cover with plastic wrap, and let it sit overnight.
This step is crucial for that signature Mary Berry Christmas cake moisture and flavor.
Making the Cake
The next day, I preheat my oven to 275°F (140°C).
I line a deep 8-inch cake pan with two layers of parchment paper, extending about 2 inches above the rim.
In my stand mixer, I cream together the softened butter and brown sugar until light and fluffy – usually takes about 5 minutes.
One at a time, I add the eggs, beating well after each addition.
If the mixture starts to curdle, I add a tablespoon of flour.
Next, I fold in the flour and mixed spices gently.
Then comes the black treacle, which gives that beautiful dark color to the Mary Berry Christmas cake.
Finally, I fold in all those boozy soaked fruits until everything is well combined.
Baking Process
I spoon the mixture into my prepared cake pan, leveling the surface with the back of a spoon.
I make a slight hollow in the center to prevent the cake from doming too much.
To protect the cake during its long baking time, I tie a band of brown paper around the outside of the pan.
The cake goes into the preheated oven for about 4-4½ hours.
I know it’s done when a skewer inserted into the center comes out clean.
Post-Baking Care
Once baked, I let the Mary Berry Christmas cake cool completely in the tin.
When it’s cold, I remove it from the tin but keep the parchment paper on.
I wrap it in more parchment and then aluminum foil.
Every two weeks until Christmas, I “feed” the cake by unwrapping and drizzling with a tablespoon of brandy.
This keeps it moist and develops those gorgeous flavors that make a Mary Berry Christmas cake so special.
Decorating Tips
A week before Christmas, I cover the cake with marzipan.
I brush the cake with warm apricot jam first to help the marzipan stick.
After letting the marzipan dry for a few days, I add the royal icing.
I love creating a snow-scene effect by keeping the icing rough and peaked.
Some people prefer a smooth finish – it’s entirely up to personal preference!
Final Thoughts
This Mary Berry Christmas cake recipe might seem time-consuming, but it’s really just about planning ahead.
The actual hands-on time isn’t that much – it’s the waiting and feeding that requires patience.
But trust me, when you slice into this beautifully matured cake on Christmas Day, you’ll understand why it’s worth every minute.
The rich, fruity aroma, the moist texture, and those perfectly balanced flavors make this recipe a true Christmas treasure.
Remember, the key to success with this Mary Berry Christmas cake is giving it time to mature – the earlier you make it before Christmas, the better it will taste!
Whether you’re a seasoned baker or trying this for the first time, this recipe won’t let you down.
It’s become my family’s favorite holiday tradition, and I hope it becomes yours too!
