The Mary Berry Christmas Cake recipe is the ultimate festive treat, packed with rich, fruity flavors and a moist, dense texture that embodies the holiday spirit. This traditional cake is filled with a medley of dried fruits, warm spices, and a touch of brandy, creating a dessert that’s both nostalgic and indulgent. It’s the perfect centerpiece for your holiday table, offering a slice of Christmas cheer with every bite.

Baking this cake isn’t just about the final result—it’s a cherished tradition. Whether you’re making it weeks in advance to let the flavors mature or baking it closer to the big day, this recipe is a wonderful way to get into the festive mood and share something special with family and friends.

Recipe at a Glance

Here’s a quick overview of what to expect with this festive bake:

Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes (plus time to cool and decorate)
Servings: 12-14
Difficulty Level: Moderate
Dietary Suitability: Nut-free (optional), can be made gluten-free

Ingredients You’ll Need

For the cake:

350g (12 oz) mixed dried fruit (raisins, sultanas, currants)
150g (5 oz) glace cherries, halved
100g (3.5 oz) mixed peel
225g (8 oz) plain flour
225g (8 oz) unsalted butter, softened
225g (8 oz) soft brown sugar
4 large eggs
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
Zest of 1 lemon
Zest of 1 orange
2 tbsp black treacle
4 tbsp brandy (plus extra for feeding the cake)

For decorating (optional):

500g (1 lb) marzipan
500g (1 lb) royal icing
Festive decorations (ribbons, holly, etc.)

Substitutes and Optional Ingredients

Brandy: Substitute with rum, sherry, or orange juice for a non-alcoholic version.
Glace cherries: Swap for dried cranberries or chopped apricots for a tangier flavor.
Flour: Use gluten-free flour for a celiac-friendly version, ensuring your baking powder is also gluten-free.

Equipment You’ll Need for Christmas Cake

Having the right tools makes baking this cake a breeze:

20 cm (8-inch) round deep cake tin
Parchment paper
Large mixing bowl
Electric hand mixer or stand mixer
Spatula
Skewer (for testing doneness)
Aluminum foil (to prevent over-browning)

How to Make Christmas Cake Step-by-Step

Time needed: 4 hours and 30 minutes

Follow these steps to create a rich, moist Christmas cake that’s perfect for the holidays:

Preheat and prepare
Preheat your oven to 140°C (275°F). Grease and double-line the cake tin with parchment paper. Tie a double layer of brown paper around the outside to prevent over-browning.
Mix the fruit
In a large bowl, combine the dried fruit, glace cherries, mixed peel, and zest. Stir in 2 tablespoons of brandy and let it soak while you prepare the batter.
Cream the butter and sugar
Beat the softened butter and brown sugar together until light and fluffy. This step is key to a moist cake.
Add the eggs and treacle
Gradually beat in the eggs, one at a time, adding a spoonful of flour if the mixture curdles. Stir in the black treacle for added depth of flavor.
Combine dry ingredients
Sift together the flour, mixed spice, cinnamon, and nutmeg. Fold into the wet ingredients until well combined.
Add the fruit
Gently fold in the soaked fruit mixture until evenly distributed.
Bake the cake
Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 4 hours, checking after 3.5 hours. Cover the top with foil if it’s browning too quickly.
Cool and feed
Once baked, cool the cake in the tin for 1 hour, then transfer to a wire rack. Pierce the cake with a skewer and drizzle with 1-2 tablespoons of brandy. Wrap tightly in foil and store in an airtight container. Feed with brandy every week until Christmas.

Step-Specific Tips or Notes

Test for doneness: Insert a skewer into the center of the cake—if it comes out clean, it’s ready.
Don’t rush the bake: Low and slow is key for even baking. High temperatures can dry out the cake or cause it to crack.

Nutrition Facts & Dietary Info

This rich, festive cake serves 12-14, with each slice providing a satisfying balance of energy and holiday indulgence:

Nutrient	Per Serving
Calories	380 kcal
Fat	14g
Protein	4g
Carbohydrates	55g
Sugars	40g
Fiber	3g

Allergens: Contains gluten, eggs, and dairy. Can be made nut-free or gluten-free with substitutions.

Why This Recipe Is a Must-Try

Make-ahead convenience. This cake tastes even better as it ages, so you can prepare it weeks before Christmas.
Customizable decorations. Whether you prefer a simple dusting of icing sugar or an elaborate marzipan finish, this cake can be tailored to your style.
A slice of tradition. This recipe captures the nostalgic flavors of a classic British Christmas, perfect for holiday gatherings.

Pro Tips for Perfect Christmas Cake

Soak the fruit overnight. This deepens the flavors and ensures a moist texture.
Feed the cake regularly. Adding brandy every week keeps it moist and enhances the rich, fruity taste.
Decorate just before serving. Wait until closer to Christmas to apply marzipan and icing to keep them fresh.

Fun Variations & Ingredient Swaps

Chocolate twist: Add 100g of chopped dark chocolate to the batter for a richer, indulgent flavor.
Tropical flair: Use dried mango, pineapple, and coconut instead of traditional mixed fruit for a tropical version.
Nutty addition: Stir in chopped walnuts, almonds, or pecans for added crunch.

Avoid These Common Mistakes

Overmixing the batter: Gently fold in the flour and fruit to avoid a dense, tough cake.
Skipping the lining: Properly lining the tin prevents the cake from sticking and burning on the edges.
Underfeeding the cake: Regularly feeding the cake with brandy helps maintain its moisture and enhances the flavor over time.

How to Store & Serve Christmas Cake

Storing

Once cooled, wrap the cake tightly in parchment paper and foil. Store in an airtight container in a cool, dark place for up to 3 months. For longer storage, freeze the undecorated cake for up to 6 months. Thaw at room temperature before decorating.

Serving

Serve the cake at room temperature, either plain or with a layer of marzipan and royal icing. It pairs wonderfully with a cup of tea, coffee, or even a festive glass of mulled wine. For a luxurious touch, serve with a dollop of brandy butter or a drizzle of cream.

Christmas Cake FAQs

How far in advance can I make this Christmas cake?

You can make this cake up to three months in advance. The longer it rests, the richer the flavor becomes. Just be sure to feed it with brandy every week and store it in a cool, dark place.

Can I make this cake without alcohol?

Yes! Substitute the brandy with orange juice or apple cider for a non-alcoholic version. The cake will still be moist and flavorful, though it may not keep as long.

How do I prevent the cake from drying out?

Wrap the cake tightly in parchment paper and foil, and feed it with a little brandy or fruit juice weekly. This will keep the cake moist and enhance its flavor over time.

Conclusion

Mary Berry’s Christmas Cake is the perfect festive treat, combining rich flavors with a moist, dense texture that only improves with time. Whether you’re baking it as a centerpiece for your holiday table or gifting it to friends and family, this classic recipe delivers warmth, tradition, and unforgettable taste. With just a little preparation, you’ll have a stunning, delicious cake that’s sure to become a cherished holiday tradition.

Mary Berry Christmas Cake Recipe