Mary Berry’s Christmas Cake Recipe (Our Festive Twist!)

There’s a special kind of magic in the tradition of baking a Christmas cake. It’s a project steeped in history and festive anticipation, and there’s no name more trusted in British baking than Mary Berry. Drawing inspiration from her classic methods, beloved by millions who watched “The Great British Baking Show”, this Mary Berry Christmas cake recipe is your guide to a perfect holiday centerpiece. We’ve added our own festive twist with spiced sherry and sweet apricots, and packed this guide with every tip you need for a foolproof bake, especially for my fellow bakers here in the US.

Why You’ll Love This Recipe

A Festive Twist on a British Classic

While the foundation of this cake is pure Mary Berry genius, I’ve added a couple of simple touches that I believe elevate it to something truly special. We start by gently warming the sherry with a cinnamon stick and star anise. This aromatic infusion perfumes the soaking fruit with a delicate, festive spice that bakes right into the cake.

To balance the rich currants and raisins, I also mix in finely chopped dried apricots. Their bright, slightly tart flavor and lovely chewy texture cut through the richness of the dark sugars and deep fruit, creating a more balanced and incredibly delicious British fruit cake.

• Incredibly Moist & Flavorful: The 3-day soak in our specially spiced sherry ensures every single bite is bursting with deep, fruity, and aromatic flavor. It’s the secret to an unbelievably moist cake.
• Make-Ahead Magic: This is the ultimate make-ahead cake. It’s designed to be baked weeks, or even months, before Christmas, allowing the flavors to mature and deepen over time. This makes holiday planning so much easier!
• Foolproof Classic: By starting with Mary Berry’s trusted method, this recipe is reliable, straightforward, and delivers consistently perfect results, even for first-time fruit cake bakers.
• The Ultimate Holiday Centerpiece: Dressed in traditional almond paste and royal icing, this cake is a true showstopper. For another delicious dessert option, consider our delicious banana cake with cream cheese frosting. It’s a beautiful, traditional centerpiece that tastes even more magnificent than it looks.

Ingredients You’ll Need

Here is the list of ingredients for this classic Christmas cake. For our special twist, you’ll need just a few extra items listed below.

For the Cake

• 175g (6 oz) raisins
• 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered
• 500g (1lb 2 oz) currants
• 350g (12 oz) sultanas
• 150ml (¼ pint) sherry, plus extra for feeding
• Finely grated zest of 2 oranges
• 250g (9 oz) butter, softened
• 250g (9 oz) light muscovado sugar
• 4 eggs
• 1 tbsp black treacle
• 75g (3 oz) blanched almonds, chopped
• 75g (3 oz) self-raising flour
• 175g (6 oz) plain flour
• 1½ tsp mixed spice

*For our festive twist, you will also need: 1 cinnamon stick, 1 star anise, and 1/2 cup finely chopped dried apricots.*

For Decorating

• About 3 tbsp apricot jam, sieved and warmed
• Icing sugar
• 675g shop-bought almond paste
• Packet royal icing mix to cover 23cm/9in cake

Ingredient Notes & Substitutions

• Sherry: A medium or cream sherry works beautifully here. If you prefer, brandy, dark rum, or a good whiskey are all fantastic substitutes and traditional choices for a British fruit cake.
• Light Muscovado Sugar: This is a fine, moist sugar with a wonderful caramel flavor. If you can’t find it, the best substitute is dark brown sugar.
• Black Treacle: This is a classic British baking syrup, darker and slightly more bitter than molasses. The best US substitute is unsulphured molasses.
• Mixed Spice: This is a common British spice blend, similar to apple pie spice but with its own unique character. If you can’t find it, don’t worry! I’ve included a simple recipe for a homemade version below. If you enjoy spiced desserts, you might also like this gluten-free carrot cake recipe.
• A Note on Measurements: For baking, using a kitchen scale for metric measurements (grams) is always the most accurate method. However, approximate US customary units will be available in the printable recipe card for your convenience.

How to Make Mary Berry’s Christmas Cake

Follow these steps closely for a perfect, moist, and flavorful cake. The process is straightforward and the results are truly worth it.

Step 1: Soak the Fruit (The 3-Day Head Start)

In a small saucepan, gently warm the sherry with the cinnamon stick and star anise for a few minutes. Do not let it boil. Remove from the heat and let it cool completely. In a large bowl or container with a lid, combine the raisins, currants, sultanas, quartered glace cherries, and our extra chopped apricots. Pour the cooled, spiced sherry over the fruit, stir in the orange zest, and mix well. Cover and leave to soak for 3 days, giving it a good stir each day. This step is essential for plumping up the fruit and ensuring a moist, flavorful cake.

Step 2: Prepare the Tin & Oven

Preheat your oven to a low 285°F (140°C). Grease a deep 23cm (9in) round cake tin. Line the tin with a double layer of greased greaseproof paper (parchment paper). This double layer is crucial for protecting the cake during its long, slow bake.

Step 3: Mix the Batter

In a very large mixing bowl, place the softened butter, light muscovado sugar, eggs (ideally at room temperature to prevent curdling), black treacle, and chopped almonds. Beat everything together until well combined. Add the self-raising flour, plain flour, and mixed spice, and mix thoroughly until you have a smooth, blended batter. Finally, stir in all of the soaked fruit, ensuring it’s evenly distributed. The final batter will be quite heavy and thick.

Step 4: The Long, Slow Bake

Spoon the batter into your prepared cake tin and level the surface with the back of a spoon. Bake in the center of the preheated oven for 4 to 4 ½ hours. The key here is patience! Check the cake after 2 hours; if the top is a perfect rich golden brown, cover it loosely with a piece of foil to prevent it from getting too dark. The cake is done when it feels firm to the touch and a skewer inserted into the center comes out clean.

Step 5: Cool & Feed the Cake

Leave the cake to cool completely in the tin. Once it’s fully cooled, you can give it its first “feed.” Pierce the top of the cake all over with a fine skewer, then gently drizzle a few tablespoons of extra sherry over the surface. This is the secret to building flavor and moisture over time.

Step 6: Store for Maturing

Do not remove the lining paper from the cooled cake. Wrap the cake, still in its paper, in a double layer of fresh greaseproof paper and then a final layer of foil. Store it in a cool, dark place like a pantry or cupboard. Continue to feed the cake every two weeks until you are ready to decorate.

Step 7: Decorate

When you’re ready to decorate (usually a week before Christmas), you’ll cover the cake with a layer of almond paste (marzipan) and then a final layer of royal icing. I’ve included simple from-scratch recipes for these below!

Essential Guides for US Bakers

How to Make Homemade Mixed Spice

If you can’t find pre-made mixed spice, it’s incredibly easy to make your own. For a small batch, simply combine the following ground spices: 1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, ½ tsp mace, ½ tsp ginger, and ¼ tsp cloves. Mix them together thoroughly and store in a small jar.

Perfectly Lining Your Cake Tin: A Step-by-Step Guide

Properly lining the tin is the secret to a perfectly moist Christmas cake without burnt edges. Here’s how:

1. Cut the Base: Place your tin on a sheet of parchment paper and trace around the base. Cut out two of these circles.
2. Cut the Sides: Measure the circumference and height of your tin. Cut a long strip of parchment paper that is long enough to wrap around the inside and about 2 inches taller than the tin’s rim. Fold this strip in half lengthwise to create a double-layered strip.
3. Assemble: Grease the inside of the tin with butter. Place the two paper circles in the bottom. Wrap the double-layered strip around the inside wall of the tin. The extra height helps protect the cake as it bakes. Grease the inside of the paper lining as well.

From-Scratch Toppings: Almond Paste & Royal Icing

While store-bought mixes are convenient, homemade toppings are delicious. For homemade almond paste (marzipan), you can blend almond flour, powdered sugar, an egg white, and a little almond extract into a paste. For classic royal icing, beat egg whites (or meringue powder for a stable alternative) with powdered sugar and a touch of lemon juice until thick and glossy.

Pro Tips & Troubleshooting

Pro Tips for a Perfect Cake

• Soak for Success: I can’t say it enough—the 3-day fruit soaking period is non-negotiable! It’s the foundation of a moist and flavorful cake.
• Don’t Skip the Paper: That double layer of greased parchment paper is your cake’s best friend. It insulates the cake, preventing dry, burnt edges during the long bake.
• Low and Slow is the Way to Go: The low oven temperature is essential. It allows the dense, fruit-packed center to cook through completely without the sugar-rich exterior burning.
• Feed Your Cake: The process of “feeding a cake” with sherry every couple of weeks builds incredible flavor and moisture. Don’t be shy with it!
• Dry Your Cherries Well: After rinsing the glacé cherries, make sure to pat them completely dry with paper towels. Wet cherries have a tendency to sink to the bottom of the batter.

Common Christmas Cake Problems & Fixes

• Problem: My cake is dry.
  Solution: Don’t panic! You can rescue it. Gently “feed” it with a few tablespoons of sherry every other day for a week. Wrap it tightly between feedings and let it rest.
• Problem: My cake has a cracked top.
  Cause: This usually means the oven was a bit too hot, causing the outside to cook faster than the inside, or the batter was slightly too stiff.
  Solution: This is a cosmetic issue that is easily hidden! The layers of almond paste and royal icing will cover it perfectly. No one will ever know.
• Problem: My fruit has sunk to the bottom.
  Cause: The most common culprits are cherries that were not dried thoroughly or a batter that was slightly too loose.
  Solution: For your next bake, toss the dried cherries in a tablespoon of flour before adding them to the batter. This helps suspend them in the thick mixture.

Serving & Storage

Serving Ideas

A traditional Christmas cake is best served in thin slices at room temperature. This allows you to truly appreciate its dense texture and concentrated, rich flavor.

It’s wonderful on its own with a strong cup of tea or coffee. For a more festive pairing, enjoy a slice with a glass of sherry or port. For a truly classic British experience, try it with a slice of sharp, crumbly cheese like a Wensleydale or a sharp cheddar—the combination of sweet, fruity cake and tangy cheese is unforgettable.

Storage and Make-Ahead Instructions

This is the perfect make-ahead cake. You can follow a simple timeline for the best results. Bake the cake in late October or early November. Feed it with a little sherry every two weeks until you plan to decorate.

An undecorated, well-wrapped, and regularly fed cake will keep beautifully in a cool, dark place for up to 3 months. Once you’ve decorated it with almond paste and royal icing, store it in an airtight container at room temperature. It will stay fresh for a couple of weeks.

I truly believe this version of the classic Mary Berry Christmas cake recipe, enhanced with our spiced sherry and apricot twist, will be the star of your holiday table. By following these detailed steps and tips, even if this is your first time making a fruit cake, I promise you can achieve a spectacular result. We hope this cake becomes a treasured part of your holiday traditions.

Happy baking!

Frequently Asked Questions

How far in advance should I make this Christmas cake?

For the best flavor and texture, you should make this cake at least one month, and up to three months, before Christmas. This allows the cake to mature and absorb the sherry through regular “feeding.”

What can I use instead of sherry?

Brandy, dark rum, or whiskey are all excellent and traditional substitutes for sherry. For a non-alcoholic version, you can soak the fruit in orange juice or strong black tea, but please note the cake will not keep for as long.

What is a good substitute for black treacle or light muscovado sugar?

The best substitute for black treacle is unsulphured molasses. For light muscovado sugar, dark brown sugar is the closest and most readily available alternative in the US.

How do I properly store and ‘feed’ the cake to keep it moist?

Wrap the completely cooled cake (still in its lining paper) in a double layer of greaseproof paper, then a layer of foil. Store it in an airtight container in a cool, dark place. To feed it, unwrap the cake every 1-2 weeks, poke small holes in the top with a skewer, and drizzle 1-2 tablespoons of sherry over it before re-wrapping.

Can I make my own mixed spice for this recipe?

Absolutely! We provided a simple recipe in Section 5. It’s a quick blend of common spices like cinnamon, nutmeg, and allspice that you likely already have in your pantry.

Why is the baking time so long and the temperature so low?

This method is called “low and slow baking,” and it’s crucial for a dense, fruit-heavy cake like this one. The low temperature ensures that the rich, dense center has enough time to cook through completely before the sugar-rich exterior and fruits have a chance to burn.