Mary Berry’s Traditional Christmas Cake Recipe: How To Make The Professional Baker’s Ultimate Fruit Cake, With Step-by-Step Instructions …
When it comes to baking a festive classic like a Christmas cake, there’s the added pressure of getting the perfect recipe – get in. Marie berry!
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The old one Great british pastry shop Judge’s Recipe produces a wonderful, rich traditional fruit cake that can be made up to three months in advance and fed with brandy until Christmas.
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And it’s probably a staple in his house! The 86-year-old television chief previously said Sunday Times: “I think eating cake is very good for us, but it’s the size of the slice and how often you eat it.” But Christmas doesn’t matter, does it?
Mary Berry’s Christmas Cake Recipe:
Preparation time: 30 minutes plus overnight soaking, plus marzipan and cake icing time. Cooking Time: 4 ¾ hours, Servings: 18 – 20
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For the fruits:
- 100g of red or plain candied cherries
- 100g of Fairtrade dried apricots ready to eat
- 275g red currants
- 175g of Fairtrade raisins
- 175g of Fairtrade raisins
- 50g finely chopped / candied zest
- ¼ level teaspoon freshly grated nutmeg
- ½ level teaspoon ground mixed spices 3 tablespoons brandy
For the cake:
- 225g plain flour
- 225g softened butter
- 225g Fairtrade black muscovado sugar
- 4 large Freedom Food eggs
- 50 g Fairtrade almonds, chopped
- 1 tbsp black molasses
- Grated rind of 1 Fairtrade lemon, grated zest of 1 Fairtrade orange
- Brandy, to nourish
- 675 g of marzipan or marzipan
- 675 g of fondant or ready-to-roll icing
- Almond paste (left over from the cake)
- Green / ribbon / holly food coloring or your favorite decorations
Start this cake the day before baking. Cut the cherries into quarters, put them in a colander and rinse under running water. Drain well then dry carefully on absorbent paper. Cut the apricots into pieces. Measure the fruit in a large bowl, add the brandy, cover and let stand in the fridge overnight.
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Preheat the oven to 140 ° C / Fan 120 ° C / Gas 1. Butter a round mold 20 cm deep, then line the bottom and sides with a double layer of parchment paper. Measure the flour, spices, butter, sugar, eggs, almonds, molasses, and lemon and orange zest in a large bowl. Beat well, then incorporate the soaked fruit. Pour the mixture into the prepared pan and spread evenly with the back of a spoon. Loosely cover the top of the cake with a double layer of parchment paper. Bake in preheated oven for about 4½ to 4¾ hours or until cake is firm to the touch and a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
Once cooled, pierce the cake from time to time with a thin skewer and feed it with a little brandy. Wrap the completely cold cake in a double layer of baking paper, then again in foil, and store in a cool place, feeding it at intervals with more brandy. Do not remove the parchment paper when storing as this helps keep the cake moist. Cover the cake with marzipan about a week before frosting.
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Cover cake with fondant or ready-to-roll frosting. Color the marzipan (leftover marzipan on the cake) dark green. Spread out on a board lightly dusted with icing sugar and cut into 1-inch (2.5-cm) wide strips. Cut them into diamonds and then, with the base of an icing nozzle, remove semi-circles from the sides of the diamonds to obtain holly-shaped leaves. Make veins on the leaves with a sharp knife, fold the leaves over the handles of wooden spoons and let dry. Decorate the top of the cake with the almond paste holly leaves and finish by tying a ribbon on the sides of the cake.
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