MARY BERRY’S
TRADITIONAL
CHRISTMAS CAKE MIX
Decorating your cake:
When you are ready to decorate the
pack contains a simple decoration of
marzipan and royal icing for the top
of the cake.
Marzipan
(2 weeks before Christmas)
1. Liberally dust the work surface with
icing sugar or caster sugar
(not included).
2. Form the marzipan into a ball and roll
out into an 18cm diameter circle,
using the base of the cake tin as
a guide.
3. Open the apricot jam and spread on
top of the cake.
4. Place the marzipan circle on top
of the cake.
5. Neaten once in place by gently
smoothing the edges with a palette
or round bladed knife.
Royal icing
(During the week leading up to Christmas)
1. Separate the egg and whisk the egg
white in a bowl until it looks like a
cloud. Add the lemon juice and
2/3rds of the icing sugar and beat.
Slowly add the remainder of the icing
sugar to reach a stiff consistency.
2. Spread the royal icing evenly on top
of the marzipan using a palette knife
or round bladed knife, right to
the edges.
3. Touch the tip of the knife to the icing
and pull up to form peaks all over the
top, giving a snow scene effect.
4. Place the cake on a cake board
or plate.
5. Leave to set for at least 24hrs.
On Christmas day tie a ribbon around the cake and
put the decoration of your choice on the cake.
Maybe this is the first time you have made a Christmas cake or perhaps it has been a
while since you have made one.
So turn your hand and make my traditional Christmas cake recipe which is virtually
foolproof, especially as all the key ingredients (including fruit soaked in brandy) are
weighed for you. Just follow the simple steps on this card.
All the extras except the fresh ingredients (eggs, butter, 1 lemon and 1 orange) are
included. You even have the marzipan and icing plus the apricot jam to make it stick!
It couldn’t be simpler.
MARY BERRY’S
CHRISTMAS CAKE MIX
TO MAKE THE CAKE
Your prepared
ingredients pack contains:
Other ingredients and
equipment you will need:
Adjust times accordingly to your particular oven.
For best results refer to manufacturer’s handbook.
All appliances vary, these are guidelines only.
210g
Plain flour
Shopping List:
1. Pre-heat oven to 140°C
3g
Mixed spice
For the cake
10g
Black treacle
4 Medium eggs
210g
Dark brown sugar
1 Orange
40g
Chopped almonds
1 Lemon
835g
Soaked fruit mix
210g Butter
250g
Currants
For the icing
150g
Raisins
1 Medium egg
150g
Sultanas
5 Teaspoon lemon juice
100g
Glace cherry halves
45g
Candied peel
100g
Apricots diced
40ml
Brandy
10g
Apricot jam
200g
Marzipan
250g
Icing sugar
Equipment:
8-20cm round cake tin (at least 7cm deep)
Non stick baking parchment
(120°C Fan)/275°F/Gas 1.
2. Generously butter the round cake
Red ribbon (optional)
Fresh sprigs of holly (optional)
or decoration of your choice
13. When cooled, lift the cake out of the
14. When completely cold, wrap the
3. Sift the flour and mixed spice
together.
cake in a double layer of
greaseproof paper and again in foil.
Store in a cool place until ready
4. Blend the eggs together with a fork
and add orange and lemon zest,
and treacle.
5. Beat the butter and brown sugar
and creamy.
Cake board or flat plate
at least 30 minutes.
double layer of baking parchment.
Grater
Round bladed knife or palette knife
12. Leave the cake in the tin to cool for
tin and put on a cooling rack.
together in a bowl until light
Foil
open the oven door before 3 1/2 hours.
tin. Line the base and sides with a
Large mixing bowl
Greaseproof paper
clean and the cake will be firm. Do not
6. Beat in half of the egg mixture.
7. Beat in 2 tablespoons of the flour
mix (this prevents it from curdling).
8. Beat in remaining egg mixture.
9. Fold in the remaining flour mix,
almonds and soaked fruit.
10. Spoon the mixture into the
prepared cake tin and spread out
evenly with the back of a spoon.
Cover the top of the cake loosely with
a double layer of baking parchment.
11. Bake in the centre of the pre-heated
oven for 4 - 4 1/2 hours. When fully
baked, a skewer inserted into the
centre of the cake should come out
to decorate.
There is no need to “feed” the cake since the fruit
has already been pre-soaked in brandy. If you want
to add some more booze (I suggest more brandy)
this will do it no harm. Simply pierce the cake with
a fine skewer or cocktail stick and add the brandy
(a couple of tablespoons from time to time)
remembering to rewrap after you have finished.