Mary Berry’s Christmas Cake? Here is an amazingly delicious and delightful cake that can be made in advance of Christmas. The easiest Mary Berry’s Christmas cake recipe can be prepared for this special day. The longer you leave it, the better it will taste! You can serve it to your friends and family on Christmas Day or party. Furthermore, you can also prepare Cherry and Nuts Christmas Bread on this merry occasion.

Mary Berry’s classic fruit cake takes time to make but it is worth the wait. Now that you have a few weeks on your sleeves, you can bake this cake to perfection and treat your guests in a true holiday spirit.

Let’s stop discussing the wonders of Mary Berry’s Victorian Christmas cake recipe and get to the making of it. It would take you a while to make but you would definitely love the effort!

Ingredients for Mary Berry’s Christmas cake

  • Firstly add 175g (6oz) raisins.
  • Add quartered 350g (12oz) glace cherries, rinsed, and thoroughly dried.
  • Put currants 500g (1lb 2oz) in it.
  • Furthermore, add 350g (12oz) of sultanas.
  • Add some extra for feeding 150ml (¼ pint) sherry.
  • Mix grated zest of 2 oranges.
  • Add 250g (9oz) soft butter.
  • Also, add 250g (9oz) of light muscovite sugar.
  • You also need 4 eggs.
  • Add black treacle 1 tbsp and chopped 75g (3oz) blanched almonds.
  • Make 75g (3oz) of self-rising flour.
  • At the end add 175g (6oz) plain flour
  • Lastly, put in 1½ tsp mixed spice.

Christmas Cake Recipe Decoration

You need the following for decorating Mary Berry’s Christmas cake.

  • You need 3tbsp of apricot jam, sieved and warmed.
  • Furthermore, take some Icing sugar.
  • Add now 675g of shop-bought almond paste
  • At the end put some packet royal icing mix to cover the 23cm/9in cake.

Method

  • Begin the Mary Berry’s Christmas cake by adding all the dried fruit in a container and pour over the sherry to stir in the orange zest.
  • Now cover it with a cap and leave to soak for 3 days, stirring daily.
  • You have to grease and line it 23cm (9in) deep round tin with a double layer of greased greaseproof paper.
  • Before baking preheats the oven to 140C, 120C fan, using gas 1 option.
  • Put butter, sugar, eggs, treacle, and almonds into a very large bowl and beat well.
  • Put the thoroughly blended flours, and mixed spices.
  • Insert the stirred mixture into the soaked fruits.
  • Put surface level spoon into the prepared cake tin.
  • Preheat oven to 4-4½ hours to bake to the center until the cake feels firm and is rich golden brown in color.
  • Remember to check after 2 hours, and, if the cake is of flawless color, cover it with foil.
  • Insert the skewer into the middle of the cake which should come out clean.
  • Now you can leave the cake to cool in the tin.
  • After cooling, cut the cake at intervals with a good skewer and fill it with a little extra sherry.
  • Furthermore, now you can wrap the entire cold cake in a double layer of greaseproof paper and foil to store in a cool place for up to 3 months, putting more sherry at specific intervals.
  • Add some almond paste and royal icing for presentation.
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