Mary Berry Recipes

Home / Baking / Traditional Festive Christmas Cake

There’s something utterly magical about a Christmas cake, isn’t there? The aroma alone, as it bakes gently in the oven, fills the home with such warmth and anticipation, truly signalling the start of the festive season. I’ve always found immense joy in making this classic, and over the years, my recipe has been tried and tested, ensuring a consistently delightful result that will impress family and friends alike.

This isn't just a cake; it's a labour of love, a tradition passed down through generations, and a wonderful opportunity to create something truly special. From the soaking of the plump, juicy fruits to the satisfying moment you finally cut into that rich, dark slice, every step is a pleasure. And with my guidance, you’ll find it’s not nearly as daunting as it might seem.

My traditional Christmas cake is a wonderfully moist and flavourful creation, packed with an abundance of dried fruits, warming spices, and a generous splash of brandy. It’s designed to be made ahead, allowing the flavours to deepen and mature beautifully, ready to be adorned with marzipan and royal icing just before the big day. It's sheer perfection, truly, and a real family favourite.

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Why You'll Love This Recipe

Uses a classic combination of fruits and spices for an authentic, warming flavour.
Designed to mature over weeks or months, enhancing its rich, deep taste and moist texture.
Provides a sturdy, delicious base for beautiful festive decorations, making it a true centrepiece.

Ingredients

225g (8oz) currants
175g (6oz) sultanas
175g (6oz) raisins
50g (2oz) glacé cherries, halved
50g (2oz) mixed peel
100ml (4fl oz) brandy or sherry, plus extra for feeding
175g (6oz) plain flour
½ tsp ground mixed spice
¼ tsp ground nutmeg
175g (6oz) dark muscovado sugar
175g (6oz) butter, softened
3 large eggs, beaten
1 tbsp black treacle
Grated zest of 1 orange
Grated zest of 1 lemon
50g (2oz) blanched almonds, chopped (optional)
3 tbsp apricot jam, warmed and sieved (for decorating)
500g (1lb 2oz) marzipan (for decorating)
500g (1lb 2oz) royal icing sugar (for decorating)
2 egg whites (for royal icing)
1 tsp lemon juice (for royal icing)

Equipment Needed

20cm (8-inch) round cake tin • Baking parchment • Brown paper or newspaper and string • Large mixing bowl • Electric hand whisk or stand mixer • Sieve • Large metal spoon • Measuring spoons and cups • Wire cooling rack • Skewer • Airtight container for storage • Rolling pin (for marzipan) • Palette knife (for icing)

Step-by-Step Instructions

**Prepare the Fruit:** The evening before you plan to bake, place all the dried fruits (currants, sultanas, raisins, glacé cherries, mixed peel) into a large bowl. Pour over the brandy or sherry, stir well, cover, and leave to soak overnight. This allows the fruits to become wonderfully plump and juicy.
**Preheat & Prepare Tin:** The next day, preheat your oven to 140°C (120°C fan/Gas Mark 1). Grease a 20cm (8-inch) round cake tin and line the base and sides with a double layer of baking parchment. For extra protection against over-browning, wrap a double layer of brown paper or newspaper around the outside of the tin, tying it securely with string.
**Cream Butter & Sugar:** In a large mixing bowl, cream together the softened butter and dark muscovado sugar until the mixture is light and fluffy. This is a crucial step for a light textured cake.
**Add Eggs & Treacle:** Gradually beat in the three beaten eggs, a little at a time, adding a spoonful of flour with the last addition to prevent curdling. Stir in the black treacle and the grated orange and lemon zest.
**Fold in Dry Ingredients:** Sieve the plain flour, ground mixed spice, and ground nutmeg over the mixture. Gently fold it in using a large metal spoon, taking care not to overmix.
**Combine with Fruit:** Add the soaked fruits (and any remaining liquid from the bowl) and the chopped blanched almonds to the cake mixture. Stir gently until everything is evenly distributed.
**Bake:** Spoon the mixture into your prepared cake tin and level the top with the back of a spoon. Make a slight hollow in the centre to ensure an even rise. Bake in the preheated oven for 3 hours 30 minutes to 4 hours, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
**Cool & Feed:** Once baked, leave the cake to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely. Once cold, pierce the top of the cake all over with a skewer and spoon over 2-3 tablespoons of extra brandy or sherry.
**Store & Mature:** Wrap the cooled, fed cake in a double layer of baking parchment and then in foil. Store it in an airtight container in a cool, dark place. Feed the cake with an additional tablespoon of brandy or sherry once a week for 3-4 weeks to allow the flavours to develop beautifully.
**Decorate (Optional):** When ready to decorate, brush the top and sides of the cake with warmed, sieved apricot jam. Roll out the marzipan to a circle large enough to cover the top and sides of the cake. Drape it over the cake, smooth it down, and trim any excess. Leave for at least 24 hours to dry.
**Apply Royal Icing:** To make the royal icing, whisk the egg whites until frothy. Gradually beat in the royal icing sugar, a spoonful at a time, until stiff and glossy. Add the lemon juice. Spread the icing over the marzipan-covered cake, creating peaks and swirls with a palette knife or the back of a spoon. Allow to set completely before adding any further decorations or ribbon.

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Perfect Substitutions

**Brandy/Sherry:** For an alcohol-free version, use orange juice, apple juice, or cold tea to soak the fruit and for feeding.
**Mixed Spice:** If you don't have mixed spice, combine ground cinnamon, nutmeg, and cloves.
**Dark Muscovado Sugar:** Light muscovado or dark brown sugar can be used, though dark muscovado gives a richer flavour.
**Glacé Cherries/Mixed Peel:** Adjust the fruit mix to your liking; dried cranberries, apricots, or figs can be lovely additions.
**Almonds:** Omit for a nut-free version, or substitute with pecans or walnuts if preferred.

Serving Suggestions

This glorious Christmas cake is traditionally served in thin slices, perhaps with a cup of strong tea or coffee. For a truly indulgent treat, a dollop of clotted cream, a spoonful of brandy butter, or even a modest slice of Wensleydale cheese can be a delightful accompaniment. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

Once baked and cooled, the cake should be wrapped tightly in a double layer of baking parchment and then foil, and stored in an airtight container in a cool, dark place for up to three months. Remember to "feed" it with a tablespoon of brandy or sherry weekly during this time. Once decorated, it can be stored in a cool place, covered loosely, for a further 2-3 weeks. This cake is not typically reheated.

Mary's Secrets to Success

My dear, the secret to a truly magnificent Christmas cake lies in patience and preparation. Don't rush the soaking of the fruit; it's this vital step that guarantees a wonderfully moist and flavourful bake. When you're creaming the butter and sugar, take your time until it's really light and fluffy – this incorporates air and gives your cake a beautiful texture. And remember, feeding the cake weekly with a little extra brandy isn't just about flavour; it keeps it beautifully moist and allows those rich, festive notes to deepen over time. It’s these small attentions that elevate a good cake to sheer perfection, a real festive triumph!

Frequently Asked Questions

Do I really need to soak the fruit overnight?

Yes, my dear, soaking the fruit is a crucial step! It allows them to plump up beautifully, ensuring your cake is wonderfully moist and juicy, rather than dry. It truly makes all the difference to the final texture and flavour.

My cake is browning too much on top, what should I do?

Ah, a common concern! If you notice the top browning too quickly during baking, simply cover it loosely with a piece of foil. This will protect the surface while allowing the cake to continue cooking through perfectly without drying out.

How far in advance can I make this Christmas cake?

This cake is a true joy because it actually improves with age! You can confidently bake it up to 2-3 months before Christmas. Just be sure to feed it regularly with a little brandy or sherry to keep it moist and allow those rich flavours to deepen beautifully.

Can I make this cake without alcohol?

Absolutely! For an alcohol-free version, you can soak and feed the fruit with orange juice, apple juice, or even cold black tea. The cake will still be wonderfully flavourful and moist, perfect for everyone to enjoy.

How do I prevent the fruit from sinking to the bottom?

The key, my dear, is to ensure your cake mixture is quite stiff, not too wet. Also, make sure your fruits are well drained after soaking. A light dusting of flour on the fruits before adding them to the batter can also help them stay suspended evenly throughout the cake.