Explanation of Mary Berry’s Christmas cake recipe
Mary Berry Christmas Cake is a classic cake that is a must-have during the festive season in the UK. Mary Berry, a well-known British chef, is credited with creating the perfect recipe for this moist and delicious cake that has become a favorite in households across the country. The cake is typically made using a variety of dried fruits and nuts that are soaked in brandy or other spirits for several days before baking, which contributes to the richness and flavor of the cake. The recipe also calls for a mix of spices, including cinnamon and nutmeg, which provide a comforting aroma as the cake bakes. The cake is usually adorned with marzipan and fondant icing and decorated with festive designs and decorations. Mary Berry’s recipe is a timeless classic that has been cherished by generations and is often passed down through families as a valued tradition. While it can be time-consuming and requires effort to prepare, the end product is a mouth-watering, moist, and flavorful cake that is perfect for sharing with loved ones during the festive season. Whether served with a cup of tea or a glass of brandy, Mary Berry Christmas Cake is a delightful treat that embodies the essence of the holidays and brings cheer and warmth to any home.
Mary Berry Christmas Cake Recipe Ingredients:
- 175g (6 oz) raisins
- 350g (12 oz) currants
- 350g (12 oz) sultanas
- 150g (5 oz) glacé cherries, rinsed, thoroughly dried, and quartered
- 60g (2 oz) mixed candied peel, finely chopped
- 1 lemon, zest only
- 5 tbsp brandy, plus extra for feeding
- 250g (9 oz) unsalted butter, softened
- 250g (9 oz) light muscovado sugar
- 4 large eggs
- 1 tsp almond extract
- 250g (9 oz) plain flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 75g (3 oz) ground almonds
- 1 tbsp black treacle
To bake a Mary Berry Christmas Cake, you will need the following equipment:
- 1 large mixing bowl Buy
- 1 medium mixing bowl
- Electric mixer or stand mixer Buy here
- Wooden spoon
- Large saucepan
- Measuring cups and spoons
- Kitchen scales Click here to buy
- Parchment paper
- 8-inch, 10-inch, or 12-inch cake tin (depending on the desired size)
- Cooling rack
- Skewer or toothpick
- Pastry brush
Additionally, you may want to use the following equipment for decorating the cake:
- Rolling pin
- Icing smoother
- Decorating comb
- Fondant cutters
- Piping bag
- Various piping tips
- Edible glitter or sprinkles
A Step-by-Step Guide to Baking Mary Berry’s Christmas Cake Instructions:
Step 1: Put all the dried fruit, including the cherries, into a large mixing bowl. Add the lemon zest, brandy, and stir well. Cover the bowl with a clean tea towel and leave to soak for at least three hours or overnight.
Step 2: Preheat the oven to 140C/120C fan/gas 1. Grease and line a 23cm/9 deep round tin with a double layer of greased baking parchment.
Step 3: In a separate large mixing bowl, cream the butter and sugar together until light in color and fluffy in texture.
Step 4: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
Step 5: Add the almond extract and stir well.
Step 6: Sift in the flour, salt, and spices and fold gently into the mixture.
Step 7: Add the ground almonds and black treacle and stir well.
Step 8:. Finally, fold in the soaked fruit mixture until evenly distributed.
Step 9: Spoon the mixture into the prepared tin and level the surface.
Step 10: Bake in the preheated oven for 4-4 1/2 hours, or until the cake is a deep golden brown and a skewer inserted into the center comes out clean.
Step 11: Remove the cake from the oven and leave it to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.
Step 12: Once cooled, pierce the top of the cake all over with a skewer and feed with a tablespoon of brandy.
Step 13: Wrap the cake in double baking parchment and store it in an airtight container in a cool, dry place for up to three months, feeding it with brandy once a week.
Step 14: To decorate the cake, first brush the top with a little apricot jam or honey to help the marzipan stick. Roll out the marzipan on a surface lightly dusted with icing sugar to the size of the cake.
Step 15: Carefully lift the marzipan onto the cake and smooth it over the surface, trimming off any excess with a sharp knife.
Step 16: Cover the cake with a clean tea towel and leave in a cool, dry place for at least 24 hours to allow the marzipan to dry out.
Step 17: Once the marzipan has dried, repeat the process with the fondant icing. Roll out the icing on a surface lightly dusted with icing sugar to the size of the cake.
Step 18: Carefully lift the icing onto the cake and smooth it over the surface, trimming off any excess with a sharp knife.
Step 19: Decorate the cake as desired with festive designs and decorations, using royal icing to stick them in place.
Step 20: Finally, serve the cake in thin slices with a cup of tea or a glass of brandy and enjoy the delicious flavors and textures of this classic Christmas treat.
Frequently Asked Questions:
Q1: How far in advance can I make a Mary Berry Christmas Cake?
A: You can make the cake up to three months in advance, feeding it with brandy once a week and storing it in an airtight container in a cool, dry place.
Q2: Can I substitute brandy with another type of alcohol?
A: Yes, you can use another type of alcohol such as rum or whisky to soak the dried fruits.
Q3: How do I store the decorated cake?
A: Store the decorated cake in an airtight container in a cool, dry place. It should keep well for up to two weeks.
Q4: Can I omit the nuts in the recipe?
A: Yes, you can omit the nuts or substitute them with other types of nuts or seeds if you have an allergy or preference.
Q5: Can I freeze the cake?
A: Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then foil before freezing. Allow it to thaw completely before serving.