Easy Mary Berrys Christmas Cake Recipe

Easy Mary Berry’s Christmas Cake Recipe

Posted on

Easy Mary Berrys Christmas Cake Recipe

Mary Berry’s rich standard X-mas birthday cake dish is stuffed with fruit, in addition to nuts, brandy as well as treacle.

Double-line the cake tin along with well-buttered baking paper to stop the beyond the covered coming from drying during the course of the long preparing food opportunity.

Place a cycle or even area of greased baking newspaper in addition to the covered to prevent the top surface from browning a lot of.

Ingredients

  • 425g currants
  • 250g each sultanas and raisins
  • 300g glacé cherries, quartered, rinsed and drained
  • 150g ready-to-eat dried apricots, snipped into small pieces
  • 75g mixed candied peel, roughly chopped
  • 4 tbsp brandy, plus extra for pouring
  • 300g plain flour
  • 1 tsp ground mixed spice
  • ½ tsp freshly grated nutmeg
  • 300g softened unsalted butter, plus extra for greasing
  • 300g dark muscovado sugar
  • 5 medium free-range eggs
  • 1 tbsp black treacle
  • Finely grated zest of 1 large lemon
  • Finely grated zest of 1 large orange
  • 60g whole unblanched almonds, roughly chopped

Method

  1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
  2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
  3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
  4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
  5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
  6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.