Mary Berry’s Christmas Cake

Mary Berry Christmas Cake recipe

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If you’re searching for the most reliable, rich, and festive British fruitcake, the Mary Berry Christmas Cake recipe is the perfect holiday classic. This guide walks you through the traditional method, ingredients, baking tips, and preparation timeline so your Christmas cake (joulukakku) turns out beautifully moist and flavourful.

Whether you’re a beginner baker or preparing for a family tradition, this recipe delivers consistent, professional results.

Why This Christmas Cake Works

Mary Berry’s version stands out because it’s:

  • Dense but tender
  • Packed with dried fruits soaked in alcohol or juice
  • Designed to mature over several weeks for the best flavor
  • Reliable and easy to follow

If you love classic British baking or want a truly authentic Christmas showstopper, this is the recipe to follow.

Ingredients for Mary Berry Christmas Cake

(12-inch round or 9-inch square tin)

Dried Fruit Mixture

  • 350g raisins (rusinat)
  • 225g currants (korintit)
  • 225g sultanas
  • 175g glacé cherries (halved)
  • 100g chopped dried apricots
  • 100g dried mixed peel

Wet & Dry Ingredients

  • 275g plain flour (vehnäjauho)
  • 225g soft brown sugar
  • 225g unsalted butter
  • 4 large eggs
  • 2 tbsp black treacle (or dark syrup)
  • 1 tbsp ground mixed spice
  • ½ tsp ground nutmeg
  • Zest of 1 lemon & 1 orange
  • 50ml brandy, sherry, or orange juice for soaking
  • Extra brandy for feeding the cake

Step-by-Step Instructions

1. Prepare the Fruit

Start the night before. Combine raisins, currants, sultanas, cherries, apricots, and peel. Pour 50ml brandy or juice over the mixture, stir well, and cover. Let it soak overnight to plump the fruit—this ensures a moist cake.

2. Preheat & Prepare the Tin

  • Preheat oven to 140°C (275°F).
  • Line the cake tin with a double layer of baking paper.
  • Wrap the outside with a layer of newspaper or baking paper to prevent over-browning—traditional British method.

3. Make the Batter

Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in treacle and zests.
Fold in flour, spices, and then the soaked fruit mixture.

4. Bake Slowly

Spoon the batter into the prepared cake tin and level the top.
Bake for 4–4.5 hours, checking after 3.5 hours. Insert a skewer; it should come out clean.

5. Cool & Feed the Cake

Cool completely in the tin.
Poke small holes across the top using a skewer. Drizzle 1–2 tbsp brandy to feed the cake.
Wrap tightly in parchment and foil. Store in an airtight tin for up to 3 months.

Feed weekly for richer flavor.

Decoration Options

  • Marzipan + Royal Icing (traditional snowy effect)
  • Fondant
  • Naked fruitcake finish with nuts and dried fruits
  • Simple dusting of icing sugar (tomusokeri)

Useful Tips For Best Results

1. Don’t Rush the Bake

Slow baking is essential to prevent drying or cracking.

2. Mature the Cake

A Christmas cake improves dramatically with time. Many bakers prepare it 4–8 weeks in advance.

3. Alcohol-Free Option

Swap brandy for orange juice—still rich, still delicious.

4. Store Properly

Keep in an airtight tin in a cool, dark place. Don’t refrigerate.

Internal Helpful Links

Here are relevant guides that can complement your Christmas baking preparations:

External Official Source

For additional baking techniques and temperature guidance, see the official BBC Good Food baking guide (trusted UK culinary authority):
https://www.bbcgoodfood.com

Serving Suggestions

Serve the Mary Berry Christmas Cake with:

  • A slice of sharp cheddar (traditional in parts of the UK)
  • Fresh cream
  • Brandy butter
  • A hot drink like glögi (mulled wine) or tea

The cake lasts months and even improves over time—making it excellent for gifting during the holiday season.

Conclusion

The Mary Berry Christmas Cake recipe is a timeless classic that brings warmth, nostalgia, and rich festive flavors to your holiday table. With proper soaking, slow baking, and regular feeding, you’ll enjoy a moist, aromatic fruitcake that matures beautifully. Whether you’re continuing a family tradition or starting a new one, this recipe will become a yearly favourite.

FAQs — Mary Berry Christmas Cake

1. How long can I store Mary Berry’s Christmas Cake?

When wrapped and stored properly, it keeps for up to 3 months. If fed with alcohol, it can last even longer.

2. Can I bake the cake last-minute?

Yes, but it won’t have the same depth of flavor. If you’re short on time, soak the fruits in hot juice or warm alcohol to speed up infusion.

3. Can I freeze Christmas Cake?

Absolutely. Wrap tightly in parchment paper and foil, then freeze for up to 6 months. Thaw slowly overnight.

4. Do I have to use alcohol?

No. Orange juice or apple juice works perfectly as a non-alcoholic alternative.

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