A Classic Treat: Mary Berry’s Recipe for Christmas Cake
A traditional fruitcake is one of the classic desserts that perfectly embodies the spirit of Christmas, and the aroma of freshly baked goods fills the air as the holiday season draws near. The Christmas cake has been mastered by the adored British baking legend Mary Berry, whose recipe is a lovely fusion of flavors and textures. This blog post will discuss the history of the Christmas cake, Mary Berry’s distinctive style, and a comprehensive, step-by-step recipe to assist you in making a gorgeous focal point for your joyous occasions.
Christmas Cake’s History
The tradition of combining dried fruits, spices, and occasionally alcohol with a simple cake batter gave rise to Christmas cake in medieval England. These cakes, which were traditionally consumed during the Christmas season, were frequently adorned with frosting and marzipan to represent the joyous occasion. Fruitcakes are now a common holiday dessert, either given as gifts or eaten with loved ones.
What Makes Mary Berry’s Recipe Unique
The recipe for Mary Berry’s Christmas cake is beloved for its moist texture and harmony of rich ingredients. Even inexperienced bakers may produce a cake that tastes and looks professional with her knowledgeable advice. Her recipe’s salient features include:
- Large Fruit Content: A range of dried fruits are used to provide diversity and depth.
Moisture from Alcohol: The fruits’ flavor is enhanced and a moist cake is guaranteed by soaking them in alcohol.
Elegant Decoration: The cake is ideal for holiday celebrations because it is exquisitely adorned with royal icing and marzipan.
Here’s a recipe card for Mary Berry’s Christmas Cake in a table format:
| Recipe | Mary Berry’s Christmas Cake |
|---|---|
| Servings | 12-16 |
| Prep Time | 30 minutes |
| Cook Time | 2-2.5 hours |
| Total Time | 2.5-3 hours (plus soaking time) |
| Ingredients | Amount |
|---|---|
| For the Fruit Mixture: | |
| Mixed dried fruit | 1 cup (raisins, currants, sultanas) |
| Chopped dried apricots | 1 cup |
| Chopped prunes | 1 cup |
| Glacé cherries, halved | 1 cup |
| Slivered almonds | 1/2 cup |
| Orange juice (or brandy/rum) | 1 cup |
| For the Cake: | |
| Unsalted butter, softened | 1 cup |
| Brown sugar | 1 cup |
| Large eggs | 4 |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Lemon zest | Zest of 1 lemon |
| Orange zest | Zest of 1 orange |
| Milk | 1/4 cup |
| For Decoration: | |
| Marzipan | About 500g |
| Royal icing | About 500g |
| Edible decorations | For decoration (e.g., holly leaves, sprinkles) |
| Instructions | |
|---|---|
| 1. Prepare the Fruit Mixture: | Combine all dried fruits and nuts in a bowl; pour orange juice over and soak overnight. |
| 2. Preheat the Oven: | Preheat to 300°F (150°C). Grease and line an 8-inch round cake pan. |
| 3. Cream Butter and Sugar: | Cream butter and brown sugar until light and fluffy. |
| 4. Add Eggs: | Beat in eggs one at a time, mixing well after each. |
| 5. Combine Dry Ingredients: | Sift flour, baking powder, spices, and fold into butter mixture, alternating with milk. |
| 6. Fold in the Fruit: | Gently fold in the soaked fruit mixture. |
| 7. Bake the Cake: | Pour batter into the pan and bake for 2-2.5 hours or until a skewer comes out clean. |
| 8. Cool the Cake: | Cool in the pan for 30 minutes, then transfer to a rack to cool completely. |
| 9. Decorate: | Roll out marzipan, cover the cake, let set, then cover with royal icing and decorate as desired. |
Feel free to print or save this recipe card for your holiday baking!
Materials and Equipment
Ingredients:
Regarding the Fruit Mixture:
One cup of assorted dried fruit, including sultanas, currants, and raisins
One cup of dried apricots, chopped
One cup of prunes, chopped
Half a cup of glacé cherries
Half a cup of almonds, sliced
One cup of orange juice (or soaking brandy or rum)
For the Cake:
One cup of softened unsalted butter
One cup of brown sugar
Four big eggs
One and a half cups of all-purpose flour
One teaspoon of baking powder
One teaspoon of ground cinnamon
A half-teaspoon of ground nuts
One-fourth teaspoon of ground ginger
One lemon’s zest
One orange’s zest
1/4 cup of milk
For adornment:
Marzipan (about 500g)
Royal icing (500g or so)
- Edible ornaments (such as seasonal sprinkles or holly leaves)
Resources:
A cake pan that is 8 inches round
Paper made with parchment
Bowls for mixing
Either a stand or hand mixer
A wooden spatula or spoon
A cooling rack
The marzipan rolling pin
little debbie christmas tree cake cheesecake recipe
Many of us are reminded of joyous and nostalgic festive delicacies as the holiday season draws near. The Little Debbie Christmas Tree Cake, a lovely cake and frosting combination that has been a holiday staple for years, is one such cherished delicacy. Why not transform that traditional dessert into a decadent, rich cheesecake this year?
Detailed Recipe
First, get the fruit mixture ready:
Put all the nuts and dried fruits in a big bowl. Stir thoroughly after adding the orange juice (or alcohol) to the mixture. To allow the flavors to combine and the fruits to plump up, cover and leave it to soak overnight.
2. Warm up the oven:
Set the oven temperature to 300°F (150°C). To keep it from sticking, grease the cake pan and line it with parchment paper.
3. Sugar and Cream Butter:
Cream the brown sugar and softened butter in a mixing bowl until they are light and creamy. It should take five minutes or so.
4. Include the eggs:
Add the eggs one at a time and beat until thoroughly combined. As necessary, scrape down the bowl’s sides.
5. Mix the dry ingredients together:
Sift the flour, baking powder, ginger, nutmeg, and cinnamon in a separate basin. Fold the dry ingredients into the butter mixture gradually, switching between them and the milk.
6. Incorporate the Fruit:
incorporate the soaking fruit combination into the batter, being careful to incorporate in any leftover liquid. Ensure that the fruits are dispersed equally.
- Prepare the cake:
After the cake pan is ready, pour the batter into it and level the top. A skewer inserted in the center should come out clean after 2 to 2.5 hours of baking in a preheated oven. Cover the top with aluminum foil if it begins to brown too rapidly.
- Allow the cake to cool:
After baking, take the cake out of the oven and allow it to cool in the pan for half an hour. After that, move it to a cooling rack to finish cooling.
9. Adorn:
After the cake has cooled fully, cover it evenly with the marzipan, taking off any excess, and roll it out to a thickness of approximately 1/4 inch. Give it a day to set. For a sophisticated touch, cover the marzipan with a coat of royal icing and smooth it out. Use seasonal decorations to decorate as you like.
Success Advice
Fruitcakes taste best after they have had time to mature, therefore it is important to make your cake well in advance. It is best a few weeks ahead of time.
Storage: Place the cooled cake in a cool, dry location after wrapping it in aluminum foil and parchment paper. To keep the cake moist, you can also feed it a small amount of alcohol once a week.
Custom Flavors: To make a customized cake, feel free to try a variety of dried fruits or spices.
Conclusion
A charming centerpiece that perfectly embodies the spirit of the season is Mary Berry’s Christmas cake. Your relatives and acquaintances will be impressed by its mouthwatering flavors and exquisite decorations. This cake is a custom worth maintaining, whether it is offered as a kind present or as a joyous meal. So, get your ingredients together, bake this delectable Christmas treat, and embrace the festive mood by channeling your inner Mary Berry! Have fun with your baking!
