Mary Berry Christmas cake

Mary Berry’s Classic Christmas cake is a labour of love for sure but its so worth it. It takes several days of preparation and months of maturation but the result is amazing. A rich, moist fruit cake infused with brandy and adorned with marzipan and royal icing. Its time-consuming yes but the process is straightforward. That’s what makes it perfect for bakers of all skill levels looking to create a show stopping holiday centrepiece.

Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive. She knows what she’s talking about.

Mary Berry recipes
From The Great British Bake Off

High in sugar and saturated fat, low in fibre (nutri-score)

Ingredients

For the cake:

• Raisins: 175g/6oz
• Natural glacé cherries: 350g/12oz, halved, rinsed, and thoroughly dried
• Currants: 500g/1lb 2oz
• Sultanas: 350g/12oz
• Brandy or sherry: 150ml/¼pt, plus extra for feeding
• Oranges: 2, zest only
• Butter: 250g/9oz, softened
• Light muscovado sugar: 250g/9oz
• Eggs: 4, free-range, at room temperature
• Black treacle: 1 tbsp
• Blanched almonds: 75g/3oz, chopped
• Plain flour: 250g/9oz
• Mixed spice: 1½ tsp

For the covering:

• Apricot jam: about 3 tbsp, warmed and sieved
• Icing sugar: for dusting
• Marzipan: 675g/1lb 8oz

For the royal icing:

• Egg whites: 3, free-range
• Icing sugar: 675g/1½lb, sifted
• Lemon juice: 3 tsp
• Glycerine: 1½ tsp

Method

Prepare the fruit (3 days ahead)

• Place all dried fruit and cherries in a large mixing bowl.
• Pour over the brandy and stir in the orange zest.
• Cover with clingfilm and leave to soak for three days, stirring daily.

Bake the cake

• Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper.
• Preheat the oven to 140C/275F/Gas 1.
• In a very large bowl, beat together butter, sugar, eggs, treacle, and almonds.
• Add flour and mixed spice, mix thoroughly.
• Stir in the soaked fruit.
• Spoon into the prepared cake tin and level the surface.
• Bake for about 4-4½ hours, until firm to touch and golden brown.
• Check after two hours; cover with foil if perfectly colored.
• Cool in the tin.

Mature the cake

• When cool, pierce the cake and feed with extra brandy.
• Wrap in greaseproof paper and foil.
• Store in a cool place for up to three months, feeding occasionally with brandy.

Cover the cake (1 week before serving)

• Place cake upside down on a cake board.
• Brush with warm apricot jam.
• Roll out marzipan and cover the cake.
• Leave for a few days to dry before icing.

Ice the cake

• Prepare royal icing by whisking egg whites and gradually adding sugar.
• Stir in lemon juice and glycerine.
• Spread icing over the cake, creating a snow-peak effect if desired.
• Allow icing to harden overnight before storing.

Nutri-score Health Check

This Christmas cake recipe receives a Nutri-Score of E, the least healthy rating. Here’s why:

• High sugar content from dried fruits, sugar, and icing
• High saturated fat from butter and eggs
• Low fibre content
• Presence of alcohol

While traditional Christmas cakes are indulgent treats meant for special occasions, they are not considered nutritionally balanced. Enjoy in moderation as part of a varied diet.

Hints & Tips

Here are some helpful tips and tricks for making Mary Berry’s Christmas cake:

• Soak the Fruit: For the best flavor, soak the dried fruits in brandy or sherry for at least three days before baking. This not only enhances the taste but also keeps the cake moist.
• Long Baking Time: Be prepared for a long baking time of 4 to 5 hours. Check the cake after two hours; if it’s browning too quickly, cover it with foil.
• Feeding the Cake: After baking, pierce the cooled cake with a skewer and feed it with extra brandy weekly. This keeps it moist and intensifies the flavors.
• Storage: Wrap the cooled cake in greaseproof paper and foil, storing it in a cool place for up to three months. Don’t remove the lining paper as it helps retain moisture.
• Marzipan and Icing: Allow the marzipan to dry for a few days before applying royal icing. This helps prevent moisture from making the icing sticky.
• Decorating Options: If you prefer a simpler decoration, brush the cake with warm apricot jam and top with nuts or dried fruits instead of marzipan and icing.
• Alcohol-Free Option: Substitute alcohol with fruit juices like orange or apple juice if desired, but note that this will affect flavor and shelf life.