Mary Berry Christmas Cake
The festive season wouldn’t feel complete without a beautifully baked Christmas cake, and Mary Berry’s version has earned a special place in many kitchens.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Wooden spoon
- Measuring cups and spoons
- Cake tin (20cm/8-inch round)
- Baking parchment and foil
- Cooling Rack
Ingredients
For the Cake
- 225 g unsalted butter softened
- 225 g light muscovado sugar
- 4 large eggs
- 225 g plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 tbsp brandy rum, or orange juice
For the Fruit Mix
- 175 g sultanas
- 175 g raisins
- 100 g glacé cherries chopped
- 50 g mixed peel
- 50 g chopped almonds optional
For Decoration (Optional)
- Marzipan
- Royal icing or fondant
- Extra glacé cherries or festive decorations
Instructions
Step 1: Prepare the Fruit
- Place the sultanas, raisins, chopped cherries, mixed peel, and almonds (if using) in a large bowl.
- Pour over 2 tablespoons of brandy, rum, or orange juice and stir well.
- Pro tip: Let the fruit soak for at least an hour, or overnight if possible, to make your cake extra moist and flavorful.
Step 2: Preheat and Prepare the Cake Tin
- Preheat your oven to 160°C (140°C fan)/320°F.
- Grease a 20cm (8-inch) round cake tin and line it with baking parchment.
- Wrap the outside with a double layer of foil to prevent the edges from browning too quickly.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and muscovado sugar together until light and fluffy.
- Pro tip: Use an electric mixer on medium speed for about 3–4 minutes for the perfect texture.
Step 4: Add the Eggs
- Crack in the eggs, one at a time, beating well after each addition.
- If the mixture looks like it might split, add a spoonful of flour to help it bind.
Step 5: Fold in the Dry Ingredients
- Sift together the plain flour, baking powder, mixed spice, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the creamed mixture using a wooden spoon.
- Pro tip: Fold carefully to avoid knocking out the air—this keeps your cake light but still rich.
Step 6: Incorporate the Fruit
- Add your soaked fruit mixture and 2 tablespoons of the soaking liquid.
- Mix gently until the fruit is evenly distributed throughout the batter.
Step 7: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 2–2.5 hours, or until a skewer inserted into the center comes out clean.
- Pro tip: Check the cake after 90 minutes; if the top is browning too quickly, cover it with foil.
Step 8: Cool and Store
- Allow the cake to cool in the tin for 15–20 minutes, then transfer to a cooling rack.
- Once completely cooled, wrap in parchment and store in an airtight container.
- For a richer flavor, feed with a little brandy every week until Christmas.
Notes
Nutritional Value (per serving, approx.)
- Calories: 380 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 8g
- Fiber: 3g
- Sugar: 35g
- Sodium: 150mg