Mary Berry’s rich fruit Christmas cake
- December 2013
- Serves 30
- Takes 20 min to make, 4-5 hours to cook, plus overnight soaking
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 cake to turn your fruit cake into a festive showstopper.
- 11g (5.9g saturated)
- 47.1g (41.1g sugars)
See Wine Match
Soak the fruit overnight so it can absorb the alcohol and plump up. If you’re short on time, warm everything briefly in a microwave so the fruit will absorb the alcohol more quickly. Let the fruit cool completely before making the cake.
If you prefer, you can feed the cake with spiced rum, sloe gin, whisky, sherry or madeira.
Double-line the cake tin with well-buttered baking paper to stop the outside of the cake from drying out during the long cooking time.
Put a circle or square of greased baking paper on top of the cake to prevent the upper surface from browning too much.
What's the perfect wine match?
Our friends at Majestic Wine recommend Palmer Colheita 2006. A Christmas cake’s decadently fruity flavour demands a wine with plenty of ‘oomph’. Port is your best bet, and the Palmers’ candied prune and toffee notes will make a perfect ending to any Christmas meal.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£16.99 | Buy Now See all ports
Rate & review
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe