medshi8 This dense, rich Mary Berry Classic Christmas Cake is made with mixed dried fruit, brandy, and light muscovado sugar, ready in about 5 hours. The deep aroma of mixed spice fills the kitchen as the heavy batter slowly bakes to a dark finish. I always start feeding mine weeks in advance to build the flavor.
Why This Classic Works
I used to struggle with dry fruitcakes that crumbled when sliced. What makes this version different is the slow baking time and the specific ratio of fruit to batter.
Soaking the fruit overnight is a step I learned never to skip. It plumps the currants and sultanas, keeping the cake moist for months.
Mary Berry Classic Christmas Cake Ingredients
- 850g mixed dried fruit (currants, sultanas, raisins)
- 100g glace cherries, halved
- 100g mixed peel, chopped
- 150ml brandy, plus extra for feeding
- 250g butter, softened
- 250g light muscovado sugar
- 4 large eggs
- 250g plain flour
- 2 tsp mixed spice
- 50g chopped almonds
- 1 tbsp black treacle
- Zest of 1 lemon and 1 orange
How To Make Mary Berry Classic Christmas Cake
- Soak the fruit: Place the mixed dried fruit, cherries, and candied peel in a large bowl. Pour over the brandy, stir well, cover, and leave overnight.
- Prepare the tin: Grease a 20cm deep round cake tin and line it with a double layer of baking parchment. Preheat the oven to 140C (120C fan).
- Mix the batter: Cream the butter and sugar in a large bowl until light and fluffy. Gradually beat in the eggs, then stir in the black treacle and citrus zest.
- Combine and bake: Fold in the flour and mixed spice, then stir in the soaked fruit and almonds. Spoon into the tin, level the surface, and bake for 4 to 4.5 hours until a skewer comes out clean.
Recipe Tips
- Protect the top: If the cake is browning too quickly in the oven, cover the top with a piece of foil after two hours.
- Feed it regularly: Poke small holes in the warm cake with a skewer and spoon over extra brandy.
- Cool completely in the tin: Leaving the cake in its tin until completely cold prevents it from cracking or falling apart.
What To Serve With Classic Christmas Cake
Serve this rich cake with a sharp wedge of Wensleydale or mature cheddar cheese. The salty bite cuts through the dense, sweet fruit perfectly. A cup of strong tea or a glass of port also makes a natural pairing.
How To Store
Wrap the cold cake tightly in a double layer of baking parchment and then in foil. Store it in an airtight container in a cool, dark place for up to three months, feeding it every two weeks.
FAQs
Can I use different alcohol?
Yes, rum or whisky works just as well as brandy for feeding the cake.
What if I do not have time to soak the fruit?
You can microwave the fruit and alcohol for one minute and let it cool completely to speed up the plumping process.
Can I freeze this cake?
Wrap the un-iced cake securely in parchment and foil, and freeze for up to six months. Defrost fully at room temperature before feeding or icing.
Nutrition
- Calories: 350 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrate: 55g
- Protein: 4g
Try More Recipes:
Mary Berry Classic Christmas Cake
15
servings30
minutes5
minutesDense, rich Mary Berry Classic Christmas Cake packed with mixed fruit, brandy, and black treacle. Ready in 5 hours, this traditional bake is a reliable holiday staple that gets better as it ages.
Ingredients
850g mixed dried fruit (currants, sultanas, raisins)
100g glace cherries, halved
100g mixed peel, chopped
150ml brandy, plus extra for feeding
250g butter, softened
250g light muscovado sugar
4 large eggs
250g plain flour
2 tsp mixed spice
50g chopped almonds
1 tbsp black treacle
Zest of 1 lemon and 1 orange
Directions
- 1. Soak the fruit: Place the mixed dried fruit, cherries, and candied peel in a large bowl. Pour over the brandy, stir well, cover, and leave overnight.
- 2. Prepare the tin: Grease a 20cm deep round cake tin and line it with a double layer of baking parchment. Preheat the oven to 140C (120C fan).
- 3. Mix the batter: Cream the butter and sugar in a large bowl until light and fluffy. Gradually beat in the eggs, then stir in the black treacle and citrus zest.
- 4. Combine and bake: Fold in the flour and mixed spice, then stir in the soaked fruit and almonds. Spoon into the tin, level the surface, and bake for 4 to 4.5 hours until a skewer comes out clean.
