You can make a sherry infused, Victorian Christmas cake well before the big day – in fact, the longer you leave it, the better it will taste!
And this is Mary Berry’s classic Christmas cake recipe.
Mary Berry’s Classic Christmas Cake Ingredients
- Finely grated zest of 2 oranges
- 1 tbsp black treacle
- 1½ tsp mixed spice
- 4 eggs
- 75g (3oz) blanched almonds, chopped
- 75g (3oz) self-raising flour
- 150ml (¼ pint) sherry, plus extra for feeding
- 175g (6 oz) raisins
- 175g (6oz) plain flour
- 250g (9oz) butter, softened
- 250g (9oz) light muscovado sugar
- 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered
- 350g (12oz) sultanas
- 500g (1lb 2oz) currants
To finish and decorate:
- Icing sugar
- About 3 tbsp apricot jam, sieved and warmed
- Packet royal icing mix to cover 23cm/9in cake
- 675g shop-bought almond paste
Mary Berry’s Classic Christmas Cake Photos Gallery
Mary Berry’s Classic Christmas Cake Directions
- First, put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily. Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 140ºC/Fan 120ºC/Gas Mark 1.
- Then, measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
- Next, bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and, if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
- When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)
- Decorate with almond paste and royal icing.
Mary Berry’s Classic Christmas Cake Video
Cooking time (duration):4 Hrs 30 Mins
Try to practice Mary Berry’s classic Christmas cake recipe. Happy Cooking