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Mary Berry Non-Alcoholic Christmas Cake

Mary Berry Non-Alcoholic Christmas Cake - recipe card
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A rich, moist, and deeply spiced Christmas cake that captures all the festive flavors without a drop of alcohol. Packed with plump dried fruits, warm spices, and a hint of citrus, it’s finished with a simple almond marzipan and royal icing for a stunning centerpiece. Perfect for sharing with family and friends of all ages.

Ingredients

Scale
  • 1 1/2 cups (9 oz) mixed dried fruit (raisins, sultanas, currants, chopped candied peel)
  • 1/4 cup (2 oz) unsalted butter, softened, plus extra for greasing
  • 1/4 cup (1.75 oz) dark brown sugar
  • 2 large eggs
  • 1/2 cup (2.5 oz) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground mixed spice
  • 1/4 tsp ground cinnamon
  • 1 tbsp treacle or dark molasses
  • 1/2 tbsp orange zest (about 1 orange)
  • 1/2 tbsp lemon zest (about 1 lemon)
  • 2 tbsp fresh orange juice
  • 2 tbsp whole milk
  • 2 tbsp brandy or rum (non-alcoholic alternative: use 2 tbsp apple juice or orange juice)
  • For the marzipan:
  • 1 cup (4 oz) ground almonds
  • 1/2 cup (2 oz) powdered sugar
  • 1/4 cup (2 oz) caster sugar
  • 1 large egg yolk
  • 1/4 tsp almond extract
  • For the royal icing:
  • 1 large egg white
  • 1 1/2 cups (6 oz) powdered sugar, sifted
  • 1/2 tsp lemon juice

Instructions

  1. Preheat the oven to 300°F (150°C). Grease an 8-inch round cake tin with butter and line the base and sides with parchment paper, ensuring the paper comes up at least 2 inches above the rim to protect the cake during the long bake.
  2. In a large mixing bowl, cream the softened butter and dark brown sugar together using an electric hand mixer or wooden spoon until pale and fluffy, about 3-4 minutes. This incorporates air and helps create a light texture despite the dense fruit.
  3. Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of the measured flour to stabilize it.
  4. In a separate bowl, whisk together the flour, baking powder, salt, mixed spice, and cinnamon. Set aside.
  5. Fold the dry ingredients into the creamed mixture until just combined. Then stir in the treacle, orange zest, lemon zest, orange juice, milk, and non-alcoholic brandy (or juice). Mix until smooth and glossy.
  6. Add the mixed dried fruit and fold gently with a spatula until evenly distributed. The batter should be thick and drop heavily from the spoon.
  7. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. Tap the tin gently on the counter to release any air pockets.
  8. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Check after 1 hour; if the top is browning too quickly, cover loosely with foil.
  9. Remove the cake from the oven and let it cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. The cake will be fragile when warm, so handle gently.
  10. While the cake cools, make the marzipan: in a bowl, mix the ground almonds, powdered sugar, caster sugar, egg yolk, and almond extract until a stiff paste forms. Knead lightly on a surface dusted with powdered sugar until smooth.
  11. Roll the marzipan out to a circle about 1/8 inch thick. Brush the top of the cooled cake with a little warmed apricot jam (optional) to help the marzipan stick, then lay the marzipan over the cake, smoothing it down. Trim any excess.
  12. For the royal icing, whisk the egg white in a clean bowl until frothy, then gradually add the sifted powdered sugar and lemon juice, whisking until thick and glossy. The icing should hold soft peaks.
  13. Spread the royal icing over the marzipan, swirling with a palette knife for a festive finish. Allow to set at room temperature for at least 2 hours before slicing.
  14. Store the cake in an airtight container in a cool, dry place for up to 2 weeks. For best flavor, let it mature for a few days before serving.

Notes

Storage: Keep the cake in an airtight container in a cool, dry place for up to 2 weeks. Freezing: Wrap the un-iced cake tightly in plastic wrap and foil, then freeze for up to 3 months; thaw overnight in the refrigerator before icing. Reheating: Not applicable; serve at room temperature.

Nutrition

Keywords: non-alcoholic Christmas cake, Mary Berry Christmas cake, alcohol-free fruit cake, festive cake, holiday baking, dried fruit cake, Christmas dessert, British Christmas cake, marzipan icing, royal icing, family-friendly cake

Find it online: https://britishbakingrecipes.co.uk/mary-berry-non-alcoholic-christmas-cake/