Mary Berry 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.
- Prep Time: 30
- Cook Time: 135
- Total Time: 2 hours 45 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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
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.