I baked this one mid-November, planning to “feed” it with brandy through December and unveil it perfectly matured on Christmas Day. But—confession—I caved and sliced it after just four days. The smell alone was too much. Rich, boozy, festive… it practically begged me to cut in early.
Truthfully, I used to dread making Christmas cakes: so many ingredients, endless baking, and still somehow ending up dry or stodgy. But this one? This one won me over. Moist, flavour-packed, and forgiving—even if you sneak a slice before the big day.
Why This Recipe Works So Well
Mary Berry’s version is a game-changer. No heavy spice overload, no chewy chunks of candied peel. Just plump, juicy fruits and a good glug of brandy. The secret? It’s all in the prep and the pace:
- Proper fruit soak: Overnight, at minimum. Skip this and you’ll regret it—dry cake, sad Christmas.
- Low-and-slow bake: 4½ hours at a gentle heat gives it that beautifully even texture. No burnt crusts, no soggy centres.
Key Ingredients (and Why They Matter)
- Ready-to-eat apricots (225g): Rich, chewy sweetness. Avoid unsulphured types—they turn oddly grey.
- Raisins & currants (675g): The backbone. Don’t be tempted to reduce the amount.
- Dried cranberries (200g): Bring a tart edge. I once swapped in glacé cherries—mistake.
- Dried blueberries (150g): Optional but brilliant. Little bursts of caramelised sweetness.
- Brandy (125ml): Soaks into the fruit and adds depth. Orange juice works too, but it won’t be quite as grown-up.
- Butter (225g): Room temperature. Cold butter = clumpy batter.
- Light muscovado sugar (250g): Adds mellow caramel notes. White sugar won’t cut it here.
- Eggs (5): Binding and richness. Four isn’t enough—it crumbles.
- Plain flour (225g): Gives the cake structure. Don’t use self-raising.
- Mixed spice (2 tsp): A gentle warmth. Don’t double it—it overpowers the fruit.
Tweaks That Actually Work
- No brandy? Soak in orange juice for 24 hours. Use within a week.
- Egg-free? 3 tbsp aquafaba per egg just about holds the structure. A bit delicate, but doable.
- Gluten-free? Use a 1:1 GF flour blend + ½ tsp xanthan gum. Expect a slightly more crumbly texture.
- Nut lover? Add 100g chopped walnuts or pecans—adds crunch but reduces shelf life.
Common Mistakes (and How to Avoid Them)
| Problem | Cause | Fix |
|---|---|---|
| Fruit sinks | Didn’t flour the fruit | Toss fruit in flour before mixing |
| Dry edges | Oven too hot | Use an oven thermometer; stick to 140°C |
| Cracked top | Tin overfilled | Leave 1″ space from the top |
| Cake stuck | Tin not lined properly | Grease + double-line with baking paper |
Step-by-Step: Mary Berry’s Christmas Fruit Cake
- Soak the fruit
Combine all dried fruits with brandy. Cover and soak overnight (longer if you can). Stir now and then. - Preheat the oven
140°C (120°C fan). Line a deep 20cm square tin with two layers of baking paper, up the sides. - Make the batter
Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well. Fold in flour and spice. - Add the fruit
Drain excess brandy if needed. Toss fruit in a little flour, then mix into the batter. - Bake
Spoon batter into tin and level. Bake for 4½ hours. After 3 hours, check the top—cover with foil if it’s browning too fast. - Cool
Let it rest in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
Kitchen Tips That Helped Me
- Wrap the outside of the tin with brown paper or an old towel—helps prevent over-browning.
- Use a metal skewer to check doneness—it needs to come out clean and warm.
- “Feed” the cake with 1–2 tbsp brandy weekly using a syringe—it soaks in evenly and neatly.
- Triple-wrap the cooled cake in baking parchment, foil, and an airtight tin—it’s practically hibernating.
Storage & Serving Tips
- Room temp: Keeps for up to 6 weeks (longer with brandy feeds).
- Freezer: Wrap well and freeze for up to 6 months.
- To defrost: Overnight in the fridge or 4 hours at room temp.
- Serve with: A wedge of sharp cheddar or a spoonful of brandy butter and tea.
FAQs
Can I use homemade mincemeat instead of dried fruit?
Yes—use 700g. Reduce sugar by 50g and skip soaking. Richer, softer cake.
Why does my cake crumble when sliced?
Usually from overbaking or too few eggs. Cool fully and slice with a serrated knife.
Can I make it ahead of Christmas?
Yes! Best made 4–6 weeks ahead, with regular brandy feeds.
No square tin?
A 20cm round tin works too. May need 10–15 minutes longer to bake.
Can I decorate it?
Absolutely. Wrap in marzipan and top with royal icing—but wait 5 days after the last brandy feed.
Try More Mary Berry Recipes:
- Marmalade Loaf Cake
- Fruit Loaf Cake
- Banana & Honey Cake
- Rainbow Layer Cake
