Mary Berrys Rich Fruit Christmas Cake Recipes

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MARY BERRY'S RICH FRUIT CHRISTMAS CAKE



Mary Berry's rich fruit Christmas cake image

Mary Berry's rich traditional Christmas cake recipe is filled to the brim with fruit, as well as almonds, brandy and treacle. Discover 10 ways to decorate your Christmas cakeu00A0to turn your fruit cake into a festive showstopper.

Provided by This recipe is by Mary Berry. Find out more about her atu00A0maryberry.co.uk

Yield Serves 30

Number Of Ingredients 16

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
½u00A0tsp 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry's Complete Cookbook (£25; Dorling Kindersley)

Nutrition Facts : Calories 304kcals, Carbohydrate 47.1g (41.1g sugars), Fat 11g (5.9g saturated), Fiber 1.9g, Protein 3.7g

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