Xmas Cake Recipe Mary Berry: The Ultimate Traditional Christmas Cake That Never Fails

Why You’ll Love This Mary Berry Christmas Cake Recipe

When it comes to Christmas baking, nobody does it quite like Mary Berry! This wonderful, rich traditional fruit cake can be made up to three months in advance, making it perfect for organized holiday bakers who want to get ahead. Mary Berry’s famous Christmas cake recipe has been trusted by home bakers for decades because it delivers consistently perfect results—a moist, deeply flavored cake that actually improves with age. Unlike complicated recipes that leave you guessing, Mary’s clear instructions and foolproof method ensure your cake will be the centerpiece of your Christmas table. Plus, the brandy feeding process means your cake gets more delicious every week!

Quick Recipe Info

Prep Time	Cook Time	Total Time	Servings	Difficulty
45 mins	4.5 hours	5+ hours	16-20	Medium

Note: Fruit soaking time is overnight (can start up to 3 months ahead)

What You’ll Need

For the Fruit Mixture:

115g (4oz) red or natural glacé cherries, quartered and rinsed
115g (4oz) ready-to-eat dried apricots, snipped into pieces
275g (10oz) currants
175g (6oz) sultanas
175g (6oz) raisins
55g (2oz) candied peel, finely chopped
3 tbsp brandy (for soaking)

For the Cake Batter:

225g (8oz) plain flour
¼ level tsp freshly grated nutmeg
½ level tsp ground mixed spice
225g (8oz) butter, softened
225g (8oz) dark muscovado sugar
4 large eggs, room temperature
55g (2oz) chopped almonds
Scant 1 tablespoon black treacle
Finely grated zest of 1 lemon
Finely grated zest of 1 orange

For Finishing & Decorating:

Extra brandy for feeding the cake
675g (1½lb) almond paste or marzipan
675g (1½lb) fondant or ready-to-roll icing
Green food coloring (optional, for holly decorations)
Ribbon for decoration

Essential Equipment:

20cm (8in) deep round cake tin
Double layer baking paper
Fine skewer for testing and feeding

Substitutions:

Alcohol-free: Replace brandy with orange juice or strong black tea
Different size tins: Mary Berry provides scaling charts for various tin sizes
Mixed spice substitute: Combine cinnamon, nutmeg, and allspice

Step-by-Step Directions

The Night Before Baking:

Prepare the glacé cherries. Place the cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. This prevents them from sinking during baking.
Soak the fruits. Measure all the fruits and chopped peel into a large bowl. Mix in the brandy, cover and leave in a cool place overnight.

Mary’s Secret: Rinsing the cherries removes excess syrup that can make them heavy and cause sinking. Always dry them thoroughly!

Baking Day:

Prepare your oven and tin. Preheat the oven to 140°C/Fan 120°C/Gas 1. Grease a 20cm (8in) deep round cake tin, then line the base and sides with a double layer of baking paper.
Make the cake batter. Measure the flour, spices, butter, sugar, eggs, almonds, treacle and lemon and orange zests into a large bowl. Beat well, then fold in the soaked fruits.

Pro Tip: Mary Berry’s all-in-one method makes this so much easier than traditional creaming methods. Just make sure everything is at room temperature for best results.

Fill and prepare for baking. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of baking paper.
Bake low and slow. Bake in the preheated oven for about 4½–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.

Timing Note: This is a long bake, but the low temperature ensures even cooking without burning. Don’t rush this process!

Cool completely. Leave the cake to cool in the tin. This prevents cracking and maintains moisture.

The Feeding Process:

Begin feeding your cake. When cool, pierce the cake at intervals with a fine skewer and feed with a little brandy.
Store properly. Wrap the completely cold cake in a double layer of baking paper, and again in foil, and store in a cool place, feeding at intervals with more brandy. Don’t remove the lining paper when storing as this helps to keep the cake moist.

Mary’s Wisdom: The paper lining is crucial for maintaining moisture. Many bakers make the mistake of removing it too early.

Final Decorating:

Apply marzipan. Cover the cake with almond paste or marzipan about a week before icing.
Add final icing and decorations. Cover the cake with fondant or ready-to-roll icing. Follow Mary’s detailed holly leaf instructions for traditional decoration.

How to Serve Your Mary Berry Christmas Cake

Classic Presentation:

Cut into thin slices using a sharp knife wiped between cuts
Serve with a small glass of brandy or port
Accompany with strong coffee or traditional Christmas tea

Festive Table Setting:

Present on a decorative cake stand with fresh holly sprigs around the base
Dust with icing sugar just before serving for a snowy effect
Provide small dessert forks for elegant eating

Gift-Giving Style:

Wrap individual slices in cellophane with festive ribbons
Include a note about the aging process and feeding schedule
Present mini versions in decorative tins for hostess gifts

Expert Tips for Success

Mary Berry’s Professional Secrets:

The overnight soaking is non-negotiable—it’s what creates the deep, complex flavors
Double-lining the tin prevents over-browning during the long bake
Room temperature ingredients ensure even mixing and prevent curdling
The paper collar trick helps the cake rise evenly without cracking

Feeding Schedule:

Week 1: Feed every 2-3 days with 1-2 tablespoons brandy
Week 2-6: Feed weekly with 1 tablespoon brandy
Final month: Feed every 2 weeks for maintenance

Storage Mastery:

Keep in a cool, dark place (not the refrigerator)
Airtight containers work best for long-term storage
Check regularly for any signs of mold (though properly fed cakes rarely have issues)
The cake improves for up to 3 months but is delicious after just 2 weeks

Scaling Up or Down:

Mary Berry provides specific ingredient ratios for different tin sizes
Smaller cakes (15cm) need less baking time (3-3.5 hours)
Larger cakes (25cm) may need up to 6 hours baking time

Decoration Alternatives:

Simple dusting with icing sugar for a rustic look
Marzipan only without fondant for a more traditional finish
Fresh fruit and nuts arranged on top of marzipan
Crystallized ginger flowers for an elegant touch

Common Questions

How do I know if my Mary Berry Christmas cake is properly baked?

The cake should feel firm to the touch and a skewer inserted into the centre should come out clean. Due to the fruit content, you might see a few moist crumbs, but there shouldn’t be any wet batter. The cake will also start to pull slightly away from the tin sides when done.

Can I make this cake if I don’t drink alcohol?

Absolutely! Replace the brandy with orange juice, apple juice, or strong black tea. You’ll miss some of the preservation benefits and depth of flavor, but the cake will still be delicious. Consider adding an extra teaspoon of vanilla extract to enhance the flavor profile.

What if I don’t have black treacle?

You can substitute with golden syrup, honey, or molasses. Black treacle gives the deepest color and richest flavor, but these alternatives will work well. Use the same quantity and expect a slightly lighter colored cake.

How long can I store this Christmas cake?

This cake can be made up to three months in advance and actually improves with proper storage and feeding. With regular brandy feeding and proper wrapping, it can last 4-6 months. The alcohol acts as a natural preservative.

My cake has developed white spots—is it ruined?

White spots are usually sugar crystallization from the brandy, not mold. This is normal and harmless. If you’re concerned, taste a small piece—it should taste fine. True mold would be fuzzy and have an off smell, which is very rare with properly made and stored fruit cakes.

Final Thoughts

Mary Berry’s Christmas cake recipe is the gold standard for traditional holiday baking, and for good reason. Her decades of experience shine through in every detail, from the overnight fruit soaking to the precise baking temperature and feeding schedule. This isn’t just a recipe—it’s a masterclass in fruit cake perfection.

The beauty of Mary’s method lies in its reliability. Follow her instructions exactly, and you’ll get professional results every time. The long baking time might seem daunting, but remember that most of it is hands-off time while the cake slowly develops its incredible flavors and texture.

Ready to create your own Mary Berry masterpiece? Start soaking those fruits tonight, and in just over a month, you’ll have a Christmas cake that would make Mary herself proud. Don’t forget to take photos of your feeding process—it’s surprisingly satisfying to watch your cake develop over the weeks! Share your baking journey with #MaryBerryChristmasCake and inspire others to try this timeless recipe.