Mary Berry Victorian Christmas Cake Recipe

This rich spiced Mary Berry Victorian Christmas Cake is made with soaked dried fruit, chopped almonds, and brandy, ready in four hours and thirty minutes. Taking the deep golden cake out of the oven to feed it with more alcohol is deeply satisfying. I look forward to baking it yearly.

Why This Classic Works

Baking a heavy fruit cake always intimidated me until I tried this exact method. The secret lies in giving the dried fruit enough time to absorb the brandy overnight.

I quickly learned that rushing the oven time results in a dry edge and a raw center. Wrapping the tin in double parchment paper keeps the outside perfectly moist.

Mary Berry Victorian Christmas Cake Ingredients

• 250g currants
• 250g sultanas
• 250g raisins
• 100g glacé cherries, halved
• 100g mixed peel
• 3 tbsp brandy, plus extra for feeding
• 250g butter, softened
• 250g light muscovado sugar
• 4 large eggs
• 250g plain flour
• 50g chopped almonds
• 1/2 tsp ground mixed spice

How To Make Mary Berry Victorian Christmas Cake

1. Soak The Fruit: Combine the currants, sultanas, raisins, cherries, and mixed peel in a large bowl. Pour over the brandy, cover, and leave to soak overnight.
2. Prepare The Tin: Preheat your oven to 140°C (120°C fan). Grease a 20cm round deep cake tin and line the base and sides with baking parchment.
3. Mix The Batter: In a large mixing bowl, cream the softened butter and muscovado sugar together until light and fluffy. Gradually beat in the eggs one at a time.
4. Fold In Dry Ingredients: Gently fold in the plain flour, chopped almonds, and ground mixed spice until fully combined into a thick batter.
5. Add The Fruit: Stir the soaked fruit and any unabsorbed brandy into the cake mixture until evenly distributed. Spoon into the prepared tin and level the surface.
6. Bake The Cake: Bake for 3.5 to 4 hours, or until a skewer inserted into the center comes out clean. Leave to cool in the tin before turning out.

Recipe Tips

• Protect the edges: Wrap the outside of your cake tin in brown paper to prevent the edges from burning during the long bake.
• Do not skip soaking: Leaving the fruit in brandy overnight ensures the cake stays perfectly moist for months.
• Check early: Ovens vary, so insert a skewer after three hours to avoid baking the cake until it becomes dry.

What To Serve With Victorian Christmas Cake

Serve a slice of this rich cake with a sharp wedge of mature cheddar cheese. It also pairs beautifully with a glass of port or a hot cup of English breakfast tea.

How To Store

Store the cooled cake wrapped tightly in baking parchment and a layer of foil. Keep it in an airtight tin in a cool, dark place for up to three months. You can freeze the un-iced cake wrapped tightly for up to six months.

FAQs

Can I use different alcohol?

Yes, dark rum or sweet sherry work perfectly if you prefer not to use brandy.

How often should I feed the cake?

Feed the cake with a tablespoon of brandy every two weeks leading up to the holidays.

Can I make this alcohol-free?

You can soak the dried fruit in cold tea or fresh orange juice instead, but the cake will not keep as long.

Why did my fruit sink to the bottom?

Your fruit may have been too wet or the batter was too thin. Tossing the fruit in a little flour first helps prevent this issue.

Nutrition

• Calories: 340 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 65 mg
• Sodium: 120 mg
• Total Carbohydrate: 52 g
• Protein: 4 g

Try More Recipes:

• Mary Berry Blueberry Cake Recipe
• Mary Berry Strawberry Cake Recipe
• Mary Berry Paradise Chocolate Cake Recipe