Mary Berry Traditional Christmas Cake Recipe​

This hearty Mary Berry Traditional Christmas Cake is made with a rich combination of dried fruits, dark muscovado sugar, and a generous amount of brandy. This recipe creates a moist, dense, and deeply flavorful fruitcake that is the perfect centerpiece for your Christmas table. It’s a classic British bake that requires time to mature, with a traditional “feeding” process that makes it extra special and a true holiday tradition.

Jump to Recipe

Mary Berry Traditional Christmas Cake Ingredients

• 425g (15 oz) currants
• 250g (9 oz) each of sultanas and raisins
• 300g (10.5 oz) glacé cherries, rinsed, dried, and quartered
• 150g (5.5 oz) ready-to-eat dried apricots, snipped into small pieces
• 75g (2.5 oz) mixed candied peel, chopped
• 4 tbsp brandy, plus extra for feeding
• 300g (10.5 oz) softened unsalted butter
• 300g (10.5 oz) dark muscovado sugar
• 5 medium free-range eggs
• 1 tbsp black treacle
• 60g (2 oz) whole unblanched almonds, chopped
• Finely grated zest of 1 large lemon
• Finely grated zest of 1 large orange
• 300g (10.5 oz) plain flour
• 1 tsp ground mixed spice
• ½ tsp freshly grated nutmeg

How To Make Mary Berry Traditional Christmas Cake

1. Soak the fruit: The night before you plan to bake, combine all the dried fruits and candied peel in a large bowl. Add the 4 tbsp of brandy, stir well, cover, and leave overnight in a cool place to allow the fruit to plump up.
2. Prepare the tin: Preheat your oven to 275°F (140°C) / 120°C Fan / Gas Mark 1. Grease a 23cm (9-inch) deep round cake tin and line the base and sides with a double layer of baking parchment.
3. Mix the cake batter: In a large mixing bowl, beat the softened butter, dark muscovado sugar, eggs, black treacle, chopped almonds, plain flour, mixed spice, grated nutmeg, and citrus zests until well combined.
4. Fold and bake: Gently fold in the soaked fruit mixture with any remaining soaking liquid. Spoon the batter into the prepared cake tin and smooth the top. Place a disc of baking parchment on top of the cake. Bake in the preheated oven for about 4 to 4.5 hours, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.
5. Cool and feed the cake: Once baked, leave the cake to cool completely in the tin. When cold, pierce the top of the cake in several places with a skewer and pour a little extra brandy over it. Wrap the completely cold cake in a double layer of baking parchment, then wrap in foil, and store it in a cool, dry place. Repeat the “feeding” process with a little more brandy every week or so to keep it moist.

Recipe Tips

• Soak the fruit: This step is crucial for a moist cake. The fruit needs time to absorb the brandy and plump up, which prevents it from sinking to the bottom of the cake during baking.
• Double line the tin: The long, slow baking time can dry out the sides of the cake. Double-lining the tin with baking parchment and greasing the paper helps protect the cake and ensures a moist, evenly cooked result.
• Use a low oven temperature: The low oven temperature is key to cooking a dense fruitcake without burning the outside. It allows the cake to bake slowly and evenly all the way to the center.
• Be patient: Christmas cake is a labor of love, and the “feeding” and maturing process is what makes it so special. Storing the cake for several weeks or even months allows the flavors to deepen and meld together beautifully.

What To Serve Traditional Christmas Cake

This rich Christmas cake is a dessert in itself. It is traditionally served sliced, with a cup of tea or coffee. It is often covered with a layer of marzipan and then a layer of royal icing or fondant icing, which adds another dimension of flavor and texture.

How To Store Traditional Christmas Cake Leftovers

• Refrigerate: There is no need to refrigerate the finished cake.
• Store: Once the cake has been fed and matured, you can wrap it in a double layer of baking parchment and then in foil. Store it in a cool, dry place for up to 3 months. Continue to “feed” it with a tablespoon of brandy every week or so.

Mary Berry Traditional Christmas Cake Nutrition Facts

• Calories: 304 kcal
• Total Fat: 11g
• Saturated Fat: 5.9g
• Cholesterol: 80mg
• Sodium: 50mg
• Total Carbohydrate: 47g
• Dietary Fiber: 2g
• Sugars: 41g
• Protein: 4g

Frequently Asked Questions

• Why does my fruit sink to the bottom? Fruit sinking often happens if the fruit is not dried properly or if the cake batter is too loose. Make sure to thoroughly dry the fruit after rinsing and ensure your batter is a good, thick consistency that can hold the weight of the fruit.
• Can I make this without alcohol? Yes, you can substitute the brandy for orange juice, apple juice, or cold tea. The “feeding” process can be done with the same non-alcoholic liquid.
• When should I decorate the cake? You can decorate the cake about a week before you plan to serve it. This allows the marzipan and icing to set properly.

Try More Recipes:

• Mary Berry Death By Chocolate Cake​ Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe​
• Mary Berry Chocolate Fairy Cakes​ Recipe