Mary Berry Xmas Cake Recipe

This rich, dark, and incredibly moist Mary Berry Xmas Cake is made with plump vine fruits, treacle, and warming mixed spice, requiring a low and slow bake of about four hours. The real magic happens weeks later when you unwrap the foil to feed the cake with another splash of brandy, intensifying the flavours before the big day. I have made this recipe for years, and it is the only fruit cake that guarantees a perfect slice every time without crumbling.

Why This Classic Works

There is a reason this specific version has stood the test of time: the fruit soaking method. Unlike quicker recipes that boil the fruit or add it dry, this method demands you soak the currants, sultanas, and cherries in sherry or brandy for a full three days. It sounds like a long time, but it ensures the fruit is swollen with liquid before it even hits the batter, which stops it from drawing moisture out of the cake during the long bake.

Another detail I learned the hard way is the importance of the black treacle. It might seem like a small addition compared to the mountain of sugar and butter, but it provides that quintessential deep, dark colour and slightly bitter caramel note that balances the sweetness. Without it, the cake tastes merely sweet rather than rich and complex.

Mary Berry Xmas Cake Ingredients

The Fruit Soaking Mix

• 500g currants
• 350g sultanas
• 175g raisins
• 350g glacé cherries (rinsed, dried, and quartered)
• 150ml sherry or brandy (plus extra for feeding)
• 2 oranges (zest only)

The Cake Batter

• 250g butter, softened
• 250g light or dark muscovado sugar
• 4 large eggs
• 1 tbsp black treacle
• 75g blanched almonds, chopped
• 75g self-raising flour
• 175g plain flour
• 1.5 tsp mixed spice

How To Make Mary Berry Xmas Cake

1. Soak the fruit: Three days before you plan to bake, place the currants, sultanas, raisins, and quartered cherries into a large bowl. Pour over the sherry (or brandy) and stir in the orange zest. Cover with a lid or cling film and leave in a cool place for 3 days, stirring daily to ensure even absorption.
2. Prepare the tin: Preheat your oven to 140°C (120°C Fan / Gas Mark 1). Grease a 23cm (9-inch) deep round tin and line the base and sides with a double layer of baking parchment. The paper should stand a few centimetres higher than the tin to protect the top of the cake.
3. Mix the wet ingredients: In a very large mixing bowl, beat the softened butter, muscovado sugar, eggs, black treacle, and chopped almonds together until creamy and combined. You do not need to cream the butter and sugar separately first; the all-in-one method works perfectly here.
4. Add dry ingredients: Sift in the self-raising flour, plain flour, and mixed spice. Fold everything together gently until no flour pockets remain.
5. Combine with fruit: Tip the soaked fruit (and any liquid left in the bowl) into the batter. Stir thoroughly with a sturdy wooden spoon or spatula to distribute the fruit evenly.
6. Bake the cake: Spoon the mixture into your prepared tin and level the surface with the back of a spoon. Bake in the centre of the oven for 4 to 4.5 hours. Check it after 2 hours; if the top is darkening too quickly, cover it loosely with a sheet of foil.
7. Cool and feed: The cake is done when it feels firm to the touch and a skewer inserted into the centre comes out clean. Leave it to cool completely in the tin. Once cold, poke holes in the surface with a skewer and spoon over a little extra brandy.

Recipe Tips

• Rinse the cherries: Glacé cherries are coated in a thick, sugary syrup that can sink to the bottom of your cake and burn. Always rinse them under warm water, pat them completely dry with kitchen paper, and quarter them before adding to the soak.
• Don’t rush the soak: The three-day soaking period is non-negotiable for the best texture. If you skip this, the fruit will absorb moisture from the eggs and butter during baking, resulting in a dry crumb.
• Double lining is key: Fruit cakes bake for a long time. A double layer of parchment paper (greaseproof paper) acts as insulation, preventing the edges from turning bitter or hard before the centre is cooked.

What To Serve With Christmas Cake

In Yorkshire and other parts of the North, it is traditional to serve a slice of rich fruit cake with a wedge of sharp Wensleydale or mature Cheddar cheese. The salty, savoury cheese cuts through the intense sweetness of the dried fruit perfectly. Of course, a simple cup of strong tea is the standard accompaniment if you prefer to keep things classic.

How To Store

Once the cake is cold, leave the lining paper attached. Wrap it tightly in a fresh double layer of greaseproof paper, followed by a layer of foil. Store it in an airtight container in a cool, dry place for up to three months. Feed it with 1-2 tablespoons of brandy or sherry every fortnight until you are ready to decorate with marzipan and icing.

FAQs

Can I make this alcohol-free?
Yes. You can swap the sherry or brandy for the same amount of orange juice or cold tea. However, the cake will not keep as long, so it is best to bake it closer to Christmas or freeze it.

Why does my fruit sink to the bottom?
This usually happens if the batter is too wet or the cherries were still covered in syrup. Rinsing and drying the cherries helps, as does using the mix of plain and self-raising flour to create a structure strong enough to hold the heavy fruit.

When is the best time to bake this?
Ideally, bake this cake 6 to 8 weeks before Christmas. This gives it enough time to mature and be fed with alcohol, which deepens the flavour and moistens the texture.

Nutrition

• Calories: 385 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 90mg
• Total Carbohydrate: 62g
• Protein: 4g

Try More Recipes:

• Mary Berry Sunshine Cake Recipe
• Mary Berry Coconut Cake Recipe
• Mary Berry Traybake Cakes