Mary Berry’s Classic Christmas Cake Recipe: A Traditional Holiday Delight
Mary Berry’s Christmas cake recipe has become a treasured holiday tradition in countless homes.
This rich, fruit-laden masterpiece captures everything magical about the festive season.
The deep, complex flavors develop over several weeks, making it the perfect project to start in November.
What sets this recipe apart is its perfect balance of fruits, nuts, and warming spices, creating that quintessential Christmas taste we all know and love.
Ingredients Required
| Ingredient | Amount |
|---|---|
| Dried mixed fruits | 2 pounds |
| Glacé cherries | 8 ounces |
| Unsalted butter | 1 cup |
| Dark brown sugar | 1 cup |
| All-purpose flour | 2 cups |
| Large eggs | 4 |
| Black treacle | 2 tablespoons |
| Mixed spices | 2 teaspoons |
| Brandy | 3 tablespoons plus extra for feeding |
| Almonds, chopped | 1 cup |
Step-by-Step Instructions
Preparation (Day Before)
I always start by soaking my dried fruits overnight.
In a large bowl, I combine all the dried fruits with 3 tablespoons of brandy.
I cover the bowl with plastic wrap and let those fruits soak up all that delicious brandy goodness.
This step really makes a difference in creating that moist, rich texture we’re looking for.
Making the Cake
The next day, I preheat my oven to 275°F (135°C).
I line my 8-inch cake pan with a double layer of parchment paper, making sure it extends about 2 inches above the rim.
This extra height prevents the cake from browning too quickly.
In my stand mixer, I cream together the butter and brown sugar until it’s light and fluffy.
This usually takes about 5 minutes – don’t rush this step!
I add the eggs one at a time, beating well after each addition.
If the mixture starts to curdle, I add a tablespoon of flour.
Adding the Dry Ingredients
In a separate bowl, I sift together the flour and mixed spices.
I fold this into my butter mixture using a large metal spoon.
Now comes the fun part – I add my soaked fruits, cherries, and chopped almonds.
I stir everything together until it’s well combined.
The mixture should be dropping consistency – that means when you tap the spoon on the side of the bowl, the mixture should drop off slowly.
Baking Process
I spoon the mixture into my prepared cake tin, leveling the surface with the back of a spoon.
I make a slight depression in the center to prevent doming.
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.
During baking, I check it occasionally, and if the top is browning too quickly, I cover it with foil.
The Feeding Process
Once the cake is completely cool, I poke holes in the top with a skewer.
I feed it with 1-2 tablespoons of brandy.
I wrap the cake in parchment paper and then aluminum foil.
Every two weeks until Christmas, I unwrap the cake and feed it with more brandy.
This process keeps the cake moist and develops those wonderful flavors Mary Berry is famous for.
Tips for Success
Don’t skip the fruit soaking step – it’s crucial for moisture.
All ingredients should be at room temperature before starting.
Take your time creaming the butter and sugar – this creates a better texture.
Don’t open the oven door too often during baking.
Store the cake in a cool, dry place.
Feed the cake regularly, but don’t overdo it – too much brandy can make it soggy.
Conclusion
This Mary Berry Christmas cake recipe is truly special.
It’s rich, moist, and packed with festive flavors that get better with time.
While it requires some planning and patience, the end result is absolutely worth it.
I’ve been making this cake for years, and it never fails to impress my family and friends during the holiday season.
Remember, the key to success is starting early and feeding the cake regularly.
Whether you’re a seasoned baker or trying your first Christmas cake, this recipe will guide you to create something truly memorable for your holiday celebrations.
