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.
- 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.