Mary Berry 7 Inch Christmas Cake Recipe

This Mary Berry 7-inch Christmas Cake is a festive, rich, and fruit-packed cake perfect for the holiday season. Bursting with dried fruits, warm spices, and a hint of citrus, this cake is moist, flavorful, and ideal for decorating with marzipan and icing. It’s best made weeks ahead of Christmas to allow the flavors to mature, making it a perfect centerpiece for any holiday gathering.

What is Mary Berry’s 7-Inch Christmas Cake?

Mary Berry’s 7-inch Christmas Cake is a traditional British fruitcake that’s rich, moist, and full of flavor. It features a variety of dried fruits soaked in brandy or sherry, giving the cake its signature depth. Baked low and slow, this cake can be prepared in advance and stored to let the flavors develop. Topped with a layer of marzipan and royal icing, this cake makes a beautiful addition to any holiday dessert table.

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Why You Should Try This Recipe

• Festive and Traditional: A classic Christmas treat filled with holiday flavors.
• Make-Ahead Friendly: Perfect for preparing in advance to enhance flavors.
• Rich and Moist Texture: Packed with dried fruits and a touch of alcohol for moisture.
• Perfect for Decorating: Topped with marzipan and royal icing for a festive finish.
• Great for Gifting: Wrapped beautifully, it’s an ideal homemade holiday gift.

Ingredients Needed to Make Mary Berry 7-Inch Christmas Cake

For the Fruit Mixture

• 300g Currants: A classic dried fruit for Christmas cakes.
• 150g Sultanas: Adds sweetness and texture.
• 150g Raisins: Provides additional moisture and flavor.
• 50g Glacé Cherries (chopped): Adds sweetness and a pop of color.
• 50g Mixed Peel: Adds a slight citrusy touch.
• 1 Small Orange (zested): For a fresh, zesty flavor.
• 2 tbsp Brandy or Sherry: Adds flavor and helps keep the cake moist.

For the Cake Batter

• 175g Unsalted Butter (softened): Adds richness and moisture.
• 175g Dark Brown Sugar: Sweetens and deepens the flavor.
• 3 Large Eggs: Bind the ingredients together.
• 175g Plain Flour: Forms the structure of the cake.
• ½ tsp Ground Cinnamon: Adds warm spice.
• ½ tsp Ground Nutmeg: Adds a hint of holiday spice.
• ½ tsp Ground Allspice: Provides depth and complexity.

For Decorating (Optional)

• 200g Marzipan: For a smooth, almond-flavored layer.
• 200g Royal Icing: For a festive, snowy finish.
• Festive Decorations: Silver balls, edible glitter, or Christmas toppers.

Instructions to Make Mary Berry 7-Inch Christmas Cake

Step 1. Prepare the Fruit Mixture

In a large bowl, combine the currants, sultanas, raisins, chopped glacé cherries, mixed peel, and orange zest. Pour over the brandy or sherry, stir well, and cover. Let the mixture soak overnight, or for at least 6-8 hours, to allow the fruits to absorb the liquid.

Step 2. Preheat the Oven and Prepare the Tin

Preheat your oven to 300°F (150°C). Grease a 7-inch round cake tin and line it with a double layer of parchment paper. This will help prevent the cake from burning during the long, slow bake.

Step 3. Make the Cake Batter

In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift in the flour, cinnamon, nutmeg, and allspice, and fold gently until just combined.

Step 4. Fold in the Fruit Mixture

Add the soaked fruit mixture to the batter, folding it in gently until evenly distributed. Be careful not to overmix, as this can make the cake dense.

Step 5. Transfer to the Cake Tin and Bake

Spoon the batter into the prepared cake tin and smooth the top with a spatula. Place a sheet of parchment paper on top of the cake to prevent over-browning. Bake in the preheated oven for 2 ½ – 3 hours, or until a skewer inserted into the center comes out clean.

Step 6. Cool and Store

Allow the cake to cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely. Once cool, wrap it in a double layer of parchment paper and aluminum foil. Store in an airtight container in a cool, dark place for at least 2 weeks to allow the flavors to mature. Every week, unwrap the cake and brush it with a tablespoon of brandy or sherry to keep it moist.

Step 7. Decorate (Optional)

A day or two before serving, brush the top of the cake with a thin layer of apricot jam. Roll out the marzipan to fit over the cake and press down gently. Top with royal icing for a snowy, festive finish. Decorate with festive sprinkles, silver balls, or holiday decorations.

What Goes Well With Mary Berry 7-Inch Christmas Cake

• Mulled Wine – Complements the warm spices and fruity flavor of the cake.
• Whipped Cream – Adds a light, creamy contrast.
• Custard Sauce – A classic pairing that adds richness.
• Brandy Butter – An indulgent, holiday-inspired addition.
• Hot Tea or Coffee – Balances the sweetness of the cake.
• Cheese Platter – A slice of sharp cheddar pairs surprisingly well with fruitcake.
• Fruit Compote – Adds fresh, tart flavor to each slice.

Expert Tips for Making the Best Mary Berry 7-Inch Christmas Cake

To make the perfect Christmas cake, keep these tips in mind:

• Soak Fruits Overnight – This step enhances the flavor and moisture of the cake.
• Use High-Quality Dried Fruits – Better fruits lead to a more flavorful cake.
• Don’t Overmix the Batter – Overmixing can make the cake heavy and dense.
• Bake Slowly at Low Temperature – The long bake time ensures a moist, even texture.
• Wrap and Store to Mature – Letting the cake rest for a few weeks enriches the flavor.
• Decorate Just Before Serving – Marzipan and icing should be added closer to serving.

Easy Variations of Mary Berry 7-Inch Christmas Cake

Customize your Christmas cake with these variations:

• Add Chopped Nuts – Mix in 50g of almonds or pecans for extra texture.
• Use Different Spirits – Swap brandy for rum, whiskey, or even orange liqueur.
• Add Lemon Zest – A touch of lemon zest brightens the flavor.
• Use Spiced Rum – For a deeper flavor with extra warmth.
• Add Mixed Spices – Try adding a pinch of clove or ginger for extra spice.
• Top with Dried Fruits – Decorate with dried figs, apricots, or cherries.

Best Practices to Store Mary Berry 7-Inch Christmas Cake

• Wrap in Parchment and Foil – Keeps the cake moist and prevents drying.
• Store in a Cool, Dark Place – Helps the flavors mature over time.
• Add Brandy Weekly – Brush with brandy to keep the cake moist.
• Refrigerate if Decorated – If topped with icing, store in the fridge.
• Avoid Direct Sunlight – This prevents the cake from drying out.

Best Practices to Reheat Mary Berry 7-Inch Christmas Cake

This cake is best enjoyed at room temperature but can be slightly warmed if desired.

• Warm Slices Individually – Heat slices in the microwave for 10-15 seconds.
• Reheat in a Low Oven – Wrap in foil and warm in the oven at 300°F (150°C) for 5-10 minutes.
• Serve with Warm Toppings – Pair with warm custard or brandy butter.

How Can I Make Mary Berry 7-Inch Christmas Cake Healthier?

• Reduce Sugar – Use a lower amount of sugar or a natural sweetener.
• Replace Butter with Coconut Oil – Adds a slightly lighter flavor.
• Add More Fruit – Increase the fruit quantity for natural sweetness.
• Use Whole Wheat Flour – Substitute half of the plain flour with whole wheat.
• Skip the Icing – Serve plain to reduce sugar and calories.

Nutrition Value (per serving)

• Calories: 350
• Carbohydrates: 50g
• Protein: 5g
• Fat: 14g
• Fiber: 3g
• Sugar: 30g

FAQs

How Far in Advance Should I Make Mary Berry 7-Inch Christmas Cake?

For the best flavor, make Mary Berry 7-Inch Christmas Cake at least 2-4 weeks in advance. This gives the cake time to mature, allowing the flavors to deepen and blend. Store it in a cool, dark place and brush it with brandy or sherry every week to keep it moist.

Can I Make Mary Berry 7-Inch Christmas Cake Without Alcohol?

Yes, you can make Mary Berry 7-Inch Christmas Cake without alcohol. Simply soak the dried fruits in orange juice, apple juice, or tea instead of brandy. For added moisture, brush the cake with fruit juice each week during storage to help it stay tender.

How Do I Prevent My Christmas Cake from Drying Out?

To keep Mary Berry’s 7-Inch Christmas Cake moist, wrap it in a double layer of parchment paper and aluminum foil after it has completely cooled. Store it in an airtight container, and brush it with brandy or fruit juice weekly to retain moisture.

How Long Does Mary Berry 7-Inch Christmas Cake Last?

Properly stored, Mary Berry 7-inch Christmas Cake can last up to 3 months. Keep it in a cool, dark place wrapped in parchment paper and foil. If decorated with marzipan and icing, store it in the refrigerator, where it will last for 1-2 weeks.

Final Words

The Mary Berry 7-inch Christmas Cake is a holiday classic that embodies the festive spirit with its rich flavors and beautiful presentation. This cake is best when made ahead to allow

the flavors to mature, giving it a traditional, homemade touch that everyone will love. Serve it with your favorite holiday beverage, and enjoy the warmth of Christmas in every bite.

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