Mary Berry Victorian Christmas Cake​ Recipe

This festive Mary Berry Victorian Christmas Cake is made with an array of dried fruits like sultanas, glacé cherries, and apricots, along with a rich batter of butter, sugar, and ground almonds. The result is a deliciously rich and moist fruitcake with a tender crumb, perfect for special occasions. It is a true showstopper for a holiday dessert table, and its generous size makes it ideal for feeding a crowd of 12-15 people.

Mary Berry Victorian Christmas Cake Ingredients

For the Cake:

• 350g (12 oz) glacé cherries
• 225g (8 oz) canned pineapple in natural juice, drained
• 50g (1.8 oz) ready-to-eat dried apricots
• 100g (3.5 oz) blanched almonds, chopped
• finely grated rind of 2 lemons
• 350g (12 oz) sultanas
• 250g (9 oz) unsalted butter, softened
• 250g (9 oz) caster sugar
• 5 large eggs, lightly beaten
• 250g (9 oz) self-raising flour
• 75g (2.6 oz) ground almonds

For the Decoration:

• 3 tbsp apricot jam, sieved and warmed
• 600g (1 lb 5 oz) marzipan
• 600g (1 lb 5 oz) royal icing

How To Make Mary Berry Victorian Christmas Cake

1. Prepare the oven and cake tin: Preheat your oven to 140°C (285°F) or 120°C for a fan oven. Grease a 23cm deep round cake tin and double-line the base and sides with greased baking parchment.
2. Prepare the fruit and nuts: Cut the glacé cherries into quarters and rinse them under cold water. Drain them well and pat them dry with kitchen paper. Drain and roughly chop the canned pineapple, then dry it thoroughly. Snip the apricots into small pieces. Place the prepared cherries, pineapple, apricots, sultanas, chopped almonds, and grated lemon rind into a large bowl and mix gently to combine.
3. Make the cake batter: In a separate large bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy. Gradually beat in the lightly beaten eggs, adding a spoonful of the self-raising flour after each addition to prevent curdling.
4. Combine the batter and fruit: Gently fold in the rest of the self-raising flour and the ground almonds until just combined. Then, carefully fold the prepared fruit and nut mixture into the batter until everything is evenly distributed.
5. Bake the cake: Spoon the mixture into the prepared cake tin and level the surface with the back of a spoon. Bake in the preheated oven for about 2 1/4 hours, or until a skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, loosely cover it with a piece of foil after about one hour of baking.
6. Cool and store: Let the cake cool completely in its tin before removing it. Once cool, wrap it tightly in a double layer of baking paper, and then in a double layer of foil. Store the cake in a cool place until you are ready to decorate it.

Recipe Tips

• Don’t skip the double lining: Lining the cake tin with a double layer of greased baking parchment is crucial. This extra protection prevents the edges of the cake from becoming hard or dry during the long baking time.
• Prevent curdling: When adding the eggs to the butter and sugar mixture, do so one at a time. Adding a spoonful of the flour with each egg helps to stabilize the mixture and prevents it from curdling.
• The “all-in-one” method is also an option: While the recipe above uses the creaming method, Mary Berry also has a version that uses an all-in-one method, where all the cake ingredients (excluding the fruit) are combined at once and beaten together. Either method works well.
• Let the cake mature: For the best flavor and texture, it is traditional to make a rich fruitcake several weeks or even months before Christmas. Storing the cake and “feeding” it with a little bit of brandy, sherry, or rum every week or so helps it to mature and become incredibly moist.

What To Serve Victorian Christmas Cake

This classic Christmas cake is typically served on its own as a festive treat. For a truly traditional experience, you can serve a slice with a cup of black tea or a glass of sherry. It also pairs wonderfully with a small piece of good quality Wensleydale cheese, a classic Yorkshire tradition.

How To Store Victorian Christmas Cake Leftovers

• Refrigerate: There is no need to refrigerate this cake. Store the wrapped cake in a cool, dry place. The cake will keep for several weeks, and even months, as it matures over time.
• Freeze: You can freeze the undecorated cake for up to six months. Wrap the cooled cake tightly in a double layer of plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before decorating.

Mary Berry Victorian Christmas Cake Nutrition Facts

• Serving size: 1 slice
• Calories: 450 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 150mg
• Total Carbohydrate: 70g
• Dietary Fiber: 2g
• Sugars: 50g
• Protein: 6g

Frequently Asked Questions

• How far in advance can I make this cake? You can make this cake up to three months before Christmas. The long storage time allows the flavors to mature and deepen. Make sure to “feed” it with alcohol every week or two for the best result.
• What kind of alcohol can I use to “feed” the cake? Brandy, sherry, or rum are all traditional choices for feeding a Christmas cake. Simply pierce the top of the cake with a skewer and pour a tablespoon or so over the top, letting it soak in.
• Can I make this cake without marzipan and royal icing? Yes, you can. You can skip the marzipan and icing entirely. Alternatively, you can decorate the top of the baked cake with a simple glaze made from warm apricot jam and top it with nuts and glacé cherries for a simpler, but still festive, look.

Try More Recipes:

• Mary Berry Mincemeat Christmas Cake​ Recipe
• Mary Berry Mini Christmas Cakes​ Recipe
• Mary Berry Traditional Christmas Cake Recipe​