Mary Berry’s Last-Minute Christmas Cake is the perfect solution for those who want a rich, fruity Christmas cake but are short on time. This quick and easy recipe uses a boiling method to infuse the fruit with flavor, eliminating the need for overnight soaking. The result is a moist, flavorful cake that’s ready to enjoy with minimal effort.
What is Mary Berry’s Last-Minute Christmas Cake?
Mary Berry’s Last-Minute Christmas Cake is a fruitcake recipe designed for those who need a quick yet delicious alternative to traditional Christmas cakes. The method involves boiling dried fruits with sugar, butter, and spices, which speeds up the process while ensuring the cake remains moist and packed with flavor.
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Why You Should Try This Recipe
- Quick and easy: No need to soak the fruit overnight.
- Rich and moist: Packed with flavor despite the shorter prep time.
- Perfect for busy schedules: Ready to bake in under an hour.
- Classic Christmas flavor: Includes warming spices and festive dried fruits.
- Great for gifting: Makes a thoughtful homemade present.
Ingredients Needed to Make Mary Berry Last-Minute Christmas Cake
For the Cake:
- Dried mixed fruits – 450g, including sultanas, currants, raisins, and candied peel.
- Butter – 150g, unsalted, adds richness.
- Soft brown sugar – 175g, for a deep caramel flavor.
- Golden syrup – 2 tablespoons, adds moisture.
- Water – 200ml, used to boil the fruit.
- Self-raising flour – 225g, ensures a light texture.
- Mixed spice – 1 teaspoon, for festive warmth.
- Ground cinnamon – 1 teaspoon, enhances the flavor.
- Eggs – 2 large, for structure.
- Almonds – 50g, chopped, adds texture (optional).
For Decoration (Optional):
- Marzipan – For a traditional finish.
- Ready-to-roll icing – Adds a festive touch.
- Edible decorations – For a personalized design.
Equipment Needed
- 8-inch round cake tin
- Saucepan
- Mixing bowl
- Spatula
- Parchment paper
Instructions to Make Mary Berry Last-Minute Christmas Cake
Step 1: Prepare the Cake Tin
- Preheat your oven to 160°C (140°C fan) or 320°F.
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Boil the Fruits
- In a large saucepan, combine the dried mixed fruits, butter, sugar, golden syrup, and water.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and let the mixture cool for 10–15 minutes.
Step 3: Mix the Batter
- Once the fruit mixture has cooled slightly, add the eggs one at a time, mixing well after each addition.
- Sift in the flour, mixed spice, and cinnamon, and gently fold into the mixture until just combined.
- Stir in the chopped almonds, if using, for added texture.
Step 4: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
Step 5: Cool the Cake
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Decorate (Optional)
- For a traditional finish, cover the cake with a layer of marzipan followed by ready-to-roll icing. Add edible decorations or ribbon for a festive touch.
What Goes Well With Mary Berry’s Last-Minute Christmas Cake
- Hot tea or coffee: A perfect pairing for the rich cake.
- Brandy butter: Adds a boozy festive flavor.
- Custard: Makes it a warm dessert option.
- Cheese slices: A traditional accompaniment in some regions.
- Whipped cream: Lightens the richness of the cake.
- Mulled wine: Complements the spices beautifully.
Expert Tips for Making the Best Mary Berry Last-Minute Christmas Cake
- Don’t skip cooling the fruit: Hot fruit can scramble the eggs.
- Test for doneness: Insert a skewer into the center; it should come out clean.
- Add a boozy finish: Brush the cake with brandy or rum after baking for extra flavor.
- Store properly: Wrap in parchment paper and foil to keep it moist.
- Decorate close to serving: Keep the icing fresh and vibrant.
Easy Variations of Mary Berry Last-Minute Christmas Cake
- Nut-free version: Skip the almonds for a nut-free option.
- Gluten-free alternative: Use a gluten-free flour blend.
- Tropical twist: Add dried pineapple or mango to the fruit mix.
- Chocolate addition: Stir in chocolate chips for a modern twist.
- Citrus flavor: Add orange or lemon zest to the batter.
Best Practices to Store Mary Berry Last-Minute Christmas Cake
- Airtight container: Store at room temperature for up to 1 week.
- Refrigerate for longer storage: Keeps fresh for up to 2 weeks.
- Freeze for future use: Wrap in cling film and foil and freeze for up to 3 months.
Best Practices to Reheat Mary Berry Last-Minute Christmas Cake
- Oven method: Warm slices in a preheated oven at 150°C (300°F) for 5–10 minutes.
- Microwave option: Heat individual slices for 10–15 seconds.
How Can I Make Mary Berry Last-Minute Christmas Cake Healthier?
- Reduce the sugar by 20–30%.
- Use unsalted butter or a lower-fat alternative.
- Replace golden syrup with honey or maple syrup.
- Add more dried fruits and reduce nuts for a lighter texture.
Nutrition Value (per serving)
- Calories: 300
- Protein: 4g
- Fat: 10g
- Carbohydrates: 50g
FAQs
Can I make Mary Berry’s Last-Minute Christmas Cake ahead of time?
Yes, this cake can be made up to a week in advance. Wrap it tightly in parchment paper and foil, and store it in an airtight container. You can also freeze it for up to 3 months.
What can I use as a substitute for golden syrup in this recipe?
You can substitute golden syrup with honey, maple syrup, or light corn syrup. Each alternative will slightly alter the flavor, but they will work well in the recipe.
How can I make Mary Berry Last-Minute Christmas Cake more moist?
To make the cake extra moist, brush it with brandy, rum, or orange juice after baking. Wrapping it tightly and storing it in a cool place will also help retain moisture.
Can I make this cake without nuts?
Yes, you can skip the almonds for a nut-free version. The cake will still be flavorful and rich with dried fruits and spices.
Final Words
Mary Berry’s Last-Minute Christmas Cake is a lifesaver for the busy holiday season. Quick to make yet rich in flavor, this cake will be a hit at your festive gatherings.
More By British Baking Recipes
- Mary Berry Mincemeat Muffins
- Mary Berry Lavender Shortbread
- Mary Berry Baked Alaska
- Mary Berry Coconut Pyramids
Mary Berry Last Minute Christmas Cake
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 10
- Category: Dessert
- Method: Boiling and baking
- Cuisine: British
Description
Mary Berry’s Last-Minute Christmas Cake is a fruitcake recipe designed for those who need a quick yet delicious alternative to traditional Christmas cakes. The method involves boiling dried fruits with sugar, butter, and spices, which speeds up the process while ensuring the cake remains moist and packed with flavor.
Ingredients
For the Cake:
- Dried mixed fruits – 450g, including sultanas, currants, raisins, and candied peel.
- Butter – 150g, unsalted, adds richness.
- Soft brown sugar – 175g, for a deep caramel flavor.
- Golden syrup – 2 tablespoons, adds moisture.
- Water – 200ml, used to boil the fruit.
- Self-raising flour – 225g, ensures a light texture.
- Mixed spice – 1 teaspoon, for festive warmth.
- Ground cinnamon – 1 teaspoon, enhances the flavor.
- Eggs – 2 large, for structure.
- Almonds – 50g, chopped, adds texture (optional).
For Decoration (Optional):
- Marzipan – For a traditional finish.
- Ready-to-roll icing – Adds a festive touch.
- Edible decorations – For a personalized design.
Instructions
Step 1: Prepare the Cake Tin
- Preheat your oven to 160°C (140°C fan) or 320°F.
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Boil the Fruits
- In a large saucepan, combine the dried mixed fruits, butter, sugar, golden syrup, and water.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and let the mixture cool for 10–15 minutes.
Step 3: Mix the Batter
- Once the fruit mixture has cooled slightly, add the eggs one at a time, mixing well after each addition.
- Sift in the flour, mixed spice, and cinnamon, and gently fold into the mixture until just combined.
- Stir in the chopped almonds, if using, for added texture.
Step 4: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
Step 5: Cool the Cake
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Decorate (Optional)
- For a traditional finish, cover the cake with a layer of marzipan followed by ready-to-roll icing. Add edible decorations or ribbon for a festive touch.
