This traditional Christmas cake is rich, dark, and beautifully moist, packed with dried fruit and gently spiced for a deep, festive flavour. It has a close, soft crumb that slices cleanly and improves with time, making it ideal for baking well ahead of Christmas Day. Despite its impressive result, the method is straightforward and well suited to confident beginners as well as experienced bakers. Allow a little patience for soaking and slow baking, and you will be rewarded with a classic cake that truly feels special.
Ingredients
For the Fruit Base
- 300g raisins
- 200g sultanas
- 200g currants
- 100g glacé cherries, halved
- Finely grated zest of 1 orange
- 4 tbsp brandy, rum, or orange juice
For the Cake Batter
- 225g unsalted butter, softened
- 225g dark brown soft sugar
- 4 large eggs
- 275g plain flour
- 1½ tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 50g ground almonds
- 1 tbsp black treacle
For the Tin
- Butter, for greasing
- Baking parchment and brown paper
How to Make Mary Berry’s Traditional Christmas Cake
- Prepare the Fruit: Put the raisins, sultanas, currants, cherries, and orange zest into a large bowl. Pour over the brandy or juice, stir well, cover, and leave to soak overnight if possible. This helps the fruit become plump and full of flavour.
- Prepare the Oven and Tin: Preheat the oven to 140°C (120°C fan). Grease a deep 20cm round cake tin and line the base and sides with a double layer of baking parchment. Wrap the outside of the tin with a double layer of brown paper, securing it with string. This protects the cake during its long bake.
- Make the Cake Batter: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling. Stir in the treacle. Sift together the flour and spices, then fold into the mixture along with the ground almonds. Finally, add the soaked fruit and any soaking liquid, mixing gently until evenly combined.
- Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake on the lower shelf of the oven for about 4 hours, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool and Store: Leave the cake to cool completely in the tin. Once cold, wrap well in fresh parchment and foil. Feed the cake every week with 1 to 2 tablespoons of brandy, if desired, until ready to decorate.
Tips for Perfect Results
How do I stop the cake from drying out?
Always line and wrap the tin properly and bake at a low temperature. Feeding the cake with a little alcohol or juice also keeps it moist.
Can I bake this cake without alcohol?
Yes. Replace the brandy with orange juice or apple juice for soaking and feeding. The cake will still be rich and flavourful.
Why did my cake sink slightly?
A slight dip is normal with rich fruit cakes. Avoid opening the oven door too often and make sure the cake is fully baked through before removing it.
How far ahead can I bake this cake?
This cake can be baked up to three months in advance and improves with time when properly wrapped and stored.
Serving Suggestions
- Slice thinly and serve with a cup of tea or coffee
- Decorate with marzipan and royal icing for a classic finish
- Serve with a little crumbly Lancashire cheese for a traditional pairing
Storage
Room Temperature
Wrap the cake tightly in parchment and foil and store in an airtight tin for up to 3 months. Feed weekly if desired.
Refrigerator
Not recommended, as it can dry out the cake.
Freezing
Wrap well and freeze for up to 6 months. Defrost slowly at room temperature, still wrapped.
Nutrition Information
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 9g
- Sodium: 120mg
Nutrition values are approximate and may vary depending on ingredients used.
FAQs
Can I cover this cake with icing straight away?
No. Allow the cake to mature first. Add marzipan about two weeks before Christmas, followed by icing a few days later.
Do I need a stand mixer?
No. A hand mixer or wooden spoon works well, as the mixture is quite heavy.
What if I do not have ground almonds?
You can replace them with the same weight of plain flour, though the texture will be slightly less moist.
How do I know when the cake is done?
Insert a skewer into the centre. If it comes out clean with no wet batter, the cake is ready.
Mary Berry’s Traditional Christmas Cake Recipe
Course: DessertCuisine: BritishDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesA rich, moist traditional Christmas cake packed with dried fruit, warming spices, and citrus zest. Perfect for baking ahead and feeding for a classic festive centrepiece.
Ingredients
300g raisins
200g sultanas
200g currants
100g glacé cherries, halved
Zest of 1 orange
4 tbsp brandy or orange juice
225g unsalted butter, softened
225g dark brown soft sugar
4 large eggs
275g plain flour
1½ tsp mixed spice
50g ground almonds
1 tbsp black treacle
Butter, for greasing
Baking parchment and brown paper
Directions
- Soak dried fruit with zest and brandy overnight.
- Preheat oven to 140°C (120°C fan). Line and wrap a deep 20cm cake tin.
- Cream butter and sugar, then beat in eggs and treacle.
- Fold in dry ingredients, ground almonds, and soaked fruit.
- Spoon into tin and level the top.
- Bake for about 4 hours until a skewer comes out clean.
- Cool completely in the tin, then wrap and store.
Notes
- Feed weekly with brandy or juice for best flavour.
- Store wrapped airtight for up to 3 months.
