Mary Berry Christmas Fruit Cake Recipe

This rich, moist Mary Berry Christmas Fruit Cake is made with soaked dried fruits, warm mixed spice, and brandy, ready in about 4.5 hours. The moment you brush the warm, freshly baked cake with extra brandy, the festive aromas will fill your kitchen. I find making this ahead of time makes all the difference.

What Makes This Version Different

I used to think traditional fruit cakes were dry and dense until I tried this method. Soaking the fruit overnight plumps every currant and raisin, creating an incredibly tender crumb.

My biggest lesson was learning not to rush the baking process. A low, slow oven prevents the edges from burning while keeping the centre perfectly moist.

Mary Berry Christmas Fruit Cake Ingredients

• 1 kg mixed dried fruit (currants, sultanas, raisins)
• 100g glace cherries, rinsed and halved
• 3 tbsp brandy, plus extra for feeding
• 250g butter, softened
• 250g light muscovado sugar
• 4 large eggs
• 250g plain flour
• 50g chopped almonds
• 2 tsp mixed spice

How To Make Mary Berry Christmas Fruit Cake

1. Soak the fruit: Place the mixed dried fruit and halved cherries in a large bowl, stir in the brandy, cover, and leave overnight.
2. Prepare the tin: Preheat your oven to 140 C (120 C fan). Line the base and sides of a 20cm deep round cake tin with a double layer of parchment paper.
3. Mix the batter: In a large bowl, cream the softened butter and muscovado sugar until pale and fluffy. Beat in the eggs one at a time.
4. Fold in dry ingredients: Gently fold in the plain flour, chopped almonds, and mixed spice until just combined.
5. Add the fruit: Stir in the soaked fruit mixture until evenly distributed throughout the batter.
6. Bake: Spoon into the prepared tin, level the surface, and bake for 4 to 4.5 hours until a skewer inserted comes out clean.
7. Cool and feed: Leave to cool in the tin for 30 minutes, prick the warm surface with a skewer, and spoon over 2 tablespoons of brandy.

Recipe Tips

• Line the tin well: A double layer of parchment paper stops the outside from catching during the long bake.
• Rinse the cherries: Washing the sticky syrup off the glace cherries prevents them from sinking to the bottom.
• Check early: Ovens vary, so start checking the cake with a skewer after 3.5 hours to avoid overbaking.

What To Serve With Christmas Fruit Cake

A slice of this rich cake pairs beautifully with a sharp wedge of mature Cheddar or Wensleydale cheese. For a sweeter finish, serve it alongside a dollop of brandy butter or a hot cup of black tea.

How To Store

Wrap the completely cooled cake in a double layer of baking parchment and then in foil. Store it in an airtight tin in a cool, dark place for up to 3 months. You can also freeze the un-iced cake for up to 6 months.

FAQs

• How often should I feed my Christmas cake? Feed the cake with 1-2 tablespoons of brandy every fortnight leading up to Christmas. Stop feeding it a week before icing to let the surface dry.
• Can I use a different alcohol? Yes, dark rum, whisky, or sherry work wonderfully if you prefer them over brandy.
• What if my cake is browning too quickly? If the top looks too dark before the centre is cooked, place a piece of foil loosely over the top of the tin.
• Can I make this alcohol-free? Absolutely. Soak the fruit in cold Earl Grey tea or fresh orange juice instead of brandy.

Nutrition

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrate: 65g
• Protein: 4g

Try More Recipes:

• Mary Berry Pound Cake Recipe
• Mary Berry Banana Cake Recipe
• Mary Berry Earl Grey Tea Cake Recipe