Mary Berry Mincemeat Christmas Cake Recipe

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This traditional Mary Berry mincemeat Christmas cake is a rich, deeply flavoured bake packed with dried fruit, festive spice, and a generous spoonful of mincemeat. The texture is dense yet beautifully moist, improving with time as the flavours mature. It is a confident but approachable recipe for home bakers, perfect for making ahead during the festive season. Total time is just over 3 hours, plus cooling and optional feeding.

Ingredients

For the Cake

225g unsalted butter, softened
225g dark muscovado sugar
4 large eggs
225g plain flour
1 tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
Zest of 1 orange
Zest of 1 lemon

For the Fruit Mixture

500g good-quality mincemeat
150g raisins
150g sultanas
75g glacé cherries, halved
50g chopped almonds
3 tbsp brandy or orange juice

To Finish

2 tbsp apricot jam, warmed
Marzipan or icing, optional

How to Make Mary Berry Mincemeat Christmas Cake

Prepare the Oven and Tin: Preheat the oven to 140°C (120°C fan). Grease and line a deep 20cm round cake tin with baking parchment, ensuring the sides come well above the rim.
Mix the Cake Batter: In a large bowl, beat the butter and dark muscovado sugar until soft and creamy. Add the eggs one at a time, beating well after each addition. Stir in the orange and lemon zest.
Add the Dry Ingredients: Sift together the flour, baking powder, mixed spice, and cinnamon. Fold gently into the batter until just combined.
Fold in the Fruit: Add the mincemeat, dried fruit, cherries, almonds, and brandy or orange juice. Mix carefully so everything is evenly distributed.
Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake on the middle shelf for 2½ to 3 hours, checking after 2 hours. The cake is ready when a skewer inserted into the centre comes out clean.
Cool and Finish: Leave the cake to cool completely in the tin. Brush the top with warm apricot jam if decorating, then cover with marzipan or icing if desired.

Tips for the Best Christmas Cake

How Do I Stop the Cake from Drying Out?

Bake at a low temperature and avoid overbaking. Wrapping the cooled cake well and feeding with a little brandy helps keep it moist.

Can I Make This Cake in Advance?

Yes, this cake is ideal for making several weeks ahead. The flavour improves as it matures.

What Is the Best Mincemeat to Use?

Choose a rich, fruity mincemeat with a good balance of spice and citrus. Homemade works beautifully too.

Can I Skip the Alcohol?

Absolutely. Use orange juice instead of brandy with excellent results.

Serving Suggestions

Serve in thin slices with a cup of tea or coffee
Pair with brandy butter or lightly whipped cream
Add a slice to a festive dessert platter

Storage

Room Temperature

Wrap the cake tightly in baking parchment and foil. Store in an airtight tin for up to 2 weeks.

Refrigerator

Not recommended, as it can dry the cake out.

Freezing

Freeze well-wrapped slices or the whole cake for up to 3 months. Defrost at room temperature overnight.

Nutrition Information

Calories: 420 kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I Feed This Cake with Alcohol?

Yes. Prick the cake with a skewer and drizzle with brandy once cooled, then wrap and store.

How Long Does the Cake Last?

Properly wrapped, it keeps well for several weeks and often tastes better with time.

Can I Use a Square Tin?

Yes, but adjust the baking time slightly and keep the oven temperature low.

Do I Need to Ice This Cake?

No, it is delicious plain, but marzipan and icing give a classic Christmas finish.