Mary Berry Victorian Christmas Cake Recipe
Cake Recipes

Mary Berry Victorian Christmas Cake Recipe

This Mary Berry Victorian Christmas Cake Recipe is a traditional and rich recipe, which is made with brandy and mixed dried fruit. It’s a classic, foolproof recipe, ready in about 5 hours (plus soaking and maturing time).

Mary Berry Victorian Christmas Cake Ingredients

For the Cake:

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

To Finish (Optional):

  • 3 tbsp apricot jam, sieved and warmed
  • 1kg ready-made marzipan (almond paste)
  • 1kg ready-made royal icing
  • Icing sugar, for dusting

How To Make Mary Berry Victorian Christmas Cake

  1. Soak the fruit: In a very large bowl, combine all the dried fruits and candied peel. Pour over the brandy or sherry, stir well, cover the bowl, and leave to soak for at least 3 days, stirring daily. This step is crucial for a moist, flavorful cake.
  2. Prep the oven and tin: Preheat the oven to 140°C/Fan 120°C/Gas 1. Grease a deep 23cm (9in) round cake tin or a 20cm (8in) square tin. Line the base and sides with a double layer of greased baking parchment.
  3. Combine the ingredients: In a separate large bowl, beat the softened butter and muscovado 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 black treacle and citrus zests.
  4. Mix the batter: Sift the flour and spices over the butter mixture and fold in gently. Add the chopped almonds and finally, fold in the soaked fruit mixture along with any remaining liquid.
  5. Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake in the center of the preheated oven for 4–4½ hours. Check after 2 hours; if the top is browning too quickly, cover it loosely with a double layer of baking parchment. The cake is done when it feels firm and a skewer inserted into the center comes out clean.
  6. Cool and feed the cake: Leave the cake to cool completely in its tin. Once cool, pierce the top in several places with a fine skewer and spoon over a little extra brandy.
  7. Store and mature: Do not remove the lining paper. Wrap the completely cold cake (still in its paper) in a double layer of fresh baking parchment and then in foil. Store in a cool, dark place. You can continue to ‘feed’ the cake with a little brandy every two weeks until you ice it.
Mary Berry Victorian Christmas Cake Recipe
Mary Berry Victorian Christmas Cake Recipe

Recipe Tips

  • How to properly line the tin: For such a long bake, lining the tin correctly is vital. Use a double layer of baking parchment on the base and sides, and make sure the paper on the sides extends about 5cm above the rim of the tin to protect the cake as it bakes.
  • Why is the soaking time so important? Soaking the fruit for several days allows it to plump up and absorb the alcohol, which not only adds immense flavor but also ensures the fruit is moist and doesn’t draw moisture from the cake batter, resulting in a dry cake.
  • How to stop the cake from cracking: A low and slow bake is key. If your cake still tends to crack, you can place a bowl of water in the bottom of the oven to create a more humid environment.
  • Can I make this without alcohol? Yes. You can substitute the brandy or sherry with the same amount of unsweetened orange juice or strong tea to soak the fruit. The cake will not keep for as long, however.

How to Finish and Decorate

This section replaces “What to Serve With” for this specific recipe.

  1. Marzipan Layer: A week before serving, brush the top and sides of the cake with warmed, sieved apricot jam. Roll out the marzipan on a surface dusted with icing sugar and carefully lay it over the cake, smoothing it down the sides. Trim any excess. Leave in a cool, dry place for a few days to dry out before icing.
  2. Royal Icing: A few days before serving, apply the royal icing over the marzipan layer. You can create a smooth finish with a palette knife dipped in hot water or create snowy peaks with the back of a spoon. Let the icing set hard.

How To Store Victorian Christmas Cake

Maturing: This cake benefits from maturing. Store it as directed in step 7 for at least 3 weeks, and up to 3 months, before icing. After Icing: Once iced, store the cake in an airtight container in a cool, dark place. Do not store it in the refrigerator, as this will cause the icing to weep. The cake will last for several weeks.

Mary Berry Victorian Christmas Cake Nutrition Facts

(Approximate values per slice, assuming 20 slices)

  • Calories: 450 kcal
  • Protein: 6g
  • Carbohydrates: 70g
  • Fat: 17g
  • Fiber: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my fruit sink to the bottom?

This can happen if the fruit is too wet or if the batter is too loose. Rinsing and thoroughly drying the glacé cherries is an important step to prevent this. Also, ensure your butter and eggs are at room temperature for a stable batter.

Can I freeze this Christmas cake?

Yes, the un-iced cake freezes beautifully for up to 6 months. Wrap it well in baking parchment and then foil. Thaw at room temperature for at least 12 hours before decorating.

How do I know when the cake is truly cooked?

Due to the density of the cake, a skewer test is the most reliable method. Insert a long, fine skewer into the very center of the cake. It should come out completely clean, with no wet batter attached. The cake should also be a deep golden brown and feel firm to the touch.

Try More Recipes:

Mary Berry Victorian Christmas Cake Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:4 hours 30 minutesRest time:12 hours Total time:17 hours Cooking Temp:100 CServings:24 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A traditional, rich, and moist fruit cake, steeped in brandy and packed with fruit, perfect for maturing into the ultimate festive centerpiece.

Ingredients

    For the Cake:

    To Finish (Optional):

    Instructions

    1. Combine all dried fruits and peel with brandy; cover and let soak for 3 days, stirring daily.
    2. Preheat oven to 140°C/Fan 120°C/Gas 1. Double-line and grease a deep 23cm round tin.
    3. Cream butter and sugar. Beat in eggs one by one, then add treacle and zests.
    4. Fold in the sifted flour and spices, then the chopped almonds and finally the soaked fruit mixture.
    5. Spoon into the prepared tin, level the top, and bake for 4 to 4½ hours until a skewer comes out clean.
    6. Cool completely in the tin. Pierce the top and “feed” with a little extra brandy.
    7. Wrap the cool cake well in parchment and foil and store in a cool, dark place to mature.

    Notes

    • The 3-day fruit soaking period is essential for a moist and flavorful cake; do not skip this step.
    • To prevent the top from over-browning during the long bake, cover it loosely with foil or parchment after 2 hours.
    • “Feeding” the cake every couple of weeks with a tablespoon of brandy will enhance its flavor and keeping qualities.
    • Decorate with traditional marzipan and royal icing a week before you plan to serve it.
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