Mary Berry’s Traditional Christmas Cake Recipe

If you are looking for a classic festive fruit cake that delivers rich flavor, a moist crumb, and a beautiful traditional finish, this Mary Berry’s Traditional Christmas Cake Recipe is a wonderful choice. Packed with dried fruits, warming spices, and citrus notes, it is the kind of cake that becomes even better as it matures. Despite its impressive appearance, it is a straightforward recipe suitable for confident beginners and experienced bakers alike. Allow around 45 minutes for preparation and approximately 4 hours of baking time, plus cooling and decorating.

Ingredients

For the Christmas Cake

• 175g butter, softened
• 175g dark muscovado sugar
• 4 large eggs
• 175g plain flour
• 1 teaspoon mixed spice
• 50g ground almonds
• 1kg mixed dried fruit
• 50g glacé cherries, chopped
• 50g chopped almonds
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons black treacle
• 3 tablespoons brandy

For Preparing the Tin

• Butter for greasing
• Baking parchment

For Feeding the Cake (Optional)

• Extra brandy

How to Make Mary Berry’s Traditional Christmas Cake Recipe

• Prepare the oven: Preheat the oven to 140°C or 120°C fan. Grease a deep 20cm round cake tin and line it with a double layer of baking parchment for extra insulation during the long bake.
• Cream the butter and sugar: Place the softened butter and dark muscovado sugar in a large bowl. Beat until light, fluffy, and fully combined.
• Add the eggs: Beat in the eggs one at a time. If the mixture begins to curdle, add a spoonful of the flour to stabilize it.
• Mix the dry ingredients: Fold in the plain flour, mixed spice, and ground almonds until no dry streaks remain.
• Add the fruit: Stir in the mixed dried fruit, glacé cherries, chopped almonds, citrus zest, black treacle, and brandy. Mix thoroughly so the fruit is evenly distributed.
• Fill the tin: Spoon the mixture into the prepared tin and level the top with the back of a spoon.
• Bake the cake: Place on the middle shelf and bake for about 4 hours, or until a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cake in the tin until completely cold. This helps retain moisture and prevents cracking.
• Mature the cake: Wrap the cake in baking parchment and foil. Feed with a tablespoon of brandy every week if desired for a richer flavor.

Tips for the Best Christmas Cake

How do I keep the cake moist?

Store the cake wrapped in parchment and foil. Feeding it with a little brandy every week also helps maintain moisture.

Why did my cake crack on top?

This usually happens when the oven temperature is too high. Bake low and slow for an even rise.

Can I make this cake weeks in advance?

Yes. Traditional Christmas cakes are often made one to three months before serving to allow the flavors to develop.

How do I know when the cake is fully baked?

Insert a skewer into the centre. It should come out clean with no wet batter attached.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Decorate with marzipan and royal icing.
• Pair with whipped cream during the holidays.
• Enjoy with a glass of mulled wine.
• Include on a festive dessert table.

Storage

Room Temperature

Store wrapped in baking parchment and foil in an airtight container for up to 3 months.

Refrigerator

The cake can be refrigerated for up to 4 months. Ensure it is wrapped tightly to prevent drying out.

Freezing

Wrap the cake in multiple layers of plastic wrap and foil. Freeze for up to 6 months. Thaw overnight at room temperature before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 8g
• Sodium: 120mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry’s Traditional Christmas Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

20

slices

Prep time

45

minutes

Cooking time

4

hours 

Total time

285

minutes

Calories

420

kcal

4

hours 

45

minutes

A rich and moist traditional British Christmas cake packed with dried fruits, almonds, warm spices, and festive citrus flavors. Perfect for holiday celebrations and make-ahead baking.

Ingredients

• 175g butter, softened

• 175g dark muscovado sugar

• 4 large eggs

• 175g plain flour

• 1 tsp mixed spice

• 50g ground almonds

• 1kg mixed dried fruit

• 50g glacé cherries, chopped

• 50g chopped almonds

• Finely grated zest of 1 lemon

• Finely grated zest of 1 orange

• 2 tbsp black treacle

• 3 tbsp brandy

• Butter for greasing

• Baking parchment

• Extra brandy for feeding

Directions

• Preheat the oven to 140°C (120°C fan). Grease and double-line a deep 20cm round cake tin with baking parchment.
• Cream the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time, adding a little flour if needed.
• Fold in the flour, mixed spice and ground almonds.
• Mix in the dried fruit, cherries, almonds, citrus zest, black treacle and brandy.
• Transfer to the prepared tin and level the surface.
• Bake for approximately 4 hours or until a skewer inserted into the centre comes out clean.
• Allow to cool completely in the tin.
• Wrap well and feed with a little brandy every week if desired.

Notes

• Use good-quality dried fruit for the best flavor.
• Wrap the cake well while maturing.
• Feed sparingly with brandy to keep the cake moist.