Mary Berry Christmas Fruit Cake

I made this cake in mid-November, fully intending to “feed it” with brandy over a few weeks and serve it gloriously mature on Christmas Day. But—confession time—I cut into it after just four days. I couldn’t help myself. The smell alone nearly broke me.

To be honest, I used to find Christmas cakes a bit of a chore—so many fruits, so long to bake, and half the time they turned out dry or stodgy. But this one? This one surprised me. The texture was so beautifully moist, it almost didn’t need maturing (but I still fed it anyway, just for fun). One year, I forgot to soak the fruit properly and it came out dense and oddly chewy—lesson learned.

Let me show you how I fixed that and why this version finally gave me the festive fruit cake I’d been trying to get right for years.

Why This One Works So Well

Mary’s version isn’t overloaded with spice or candied peel (thank goodness). Instead, it leans into juicy dried fruit and a generous splash of brandy—which makes all the difference.

Most recipes miss this: the fruit soak really needs time. Overnight minimum, but longer if you can. I once only gave it an hour—bad idea. Dry cake, sad Christmas.

Another thing? The baking temp is low and slow. It takes 4½ hours, but that’s what gives it its tender crumb. No burnt crust, no raw middle—just a gorgeously even bake.

INGREDIENTS + WHY THEY MATTER

• Ready-to-eat apricots (225g) – Add a rich, sticky chew and mellow sweetness. I tried unsulphured ones once—they turned greyish and sad.
• Raisins & currants (675g total) – Backbone of the flavour. Don’t skimp here—they bulk and bind.
• Dried cranberries (200g) – Bring a tart pop. I once swapped these for chopped glacé cherries and it threw the balance off.
• Dried blueberries (150g) – My favourite twist. Tiny bursts of sweetness that caramelise slightly at the edges.
• Brandy (125ml) – Soaks into the fruit and bakes into the crumb. I’ve tested with orange juice instead—it works, but loses that grown-up depth.
• Butter (225g) – Room temp is key. Cold butter = lumpy batter.
• Light muscovado sugar (250g) – Adds that caramel warmth. White sugar just doesn’t cut it here.
• Eggs (5 large) – Bind and enrich. I tried with 4 once—it turned out crumbly.
• Plain flour (225g) – The sturdy base. Self-raising will puff it oddly.
• Mixed spice (2 tsp) – Just enough. I once doubled it and the fruit got lost under the spice.

Want to Change It Up? Here’s How

• No Brandy? Orange juice works—just soak for 24 hours and use within a week.
• Egg-Free? I tested with 3 tbsp aquafaba per egg. It just held together, but it’s a bit more fragile.
• Gluten-Free? Swap the flour with a 1:1 GF blend plus ½ tsp xanthan gum. It was a touch more crumbly, but held.
• Nutty Version – Add 100g chopped walnuts or pecans after mixing the batter. Adds crunch but shortens shelf life a bit.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to bottom	Didn’t flour the fruit	Toss soaked fruit lightly in flour before mixing
Dry edges	Oven too hot	Use an oven thermometer—140°C max
Cake cracked on top	Too much batter in tin	Leave a 1-inch gap from the top
Cake stuck to tin	Forgot to double-line with paper	Always grease AND double-line your tin

HOW TO MAKE MARY BERRY’S CHRISTMAS FRUIT CAKE

1. Soak the fruit. Combine all dried fruits with brandy in a bowl. Cover and leave overnight (or longer). Give it a stir now and then—it’s oddly satisfying.
2. Preheat oven to 140°C (120°C fan). Line your 20cm square tin with two layers of baking paper, letting it rise above the edges.
3. Make the batter. Cream the butter and sugar until fluffy. Add eggs one at a time, beating well. Fold in flour and mixed spice.
4. Add the fruit. Drain off excess brandy if it seems soupy, then stir fruit into the batter.
5. Bake. Spoon into the tin, level the top, and bake for 4½ hours. At 3 hours, check colour—cover loosely with foil if it’s browning too fast.
6. Cool. Let it sit in the tin for 10 mins, then lift out to a wire rack and cool completely.

TIPS FROM MY KITCHEN

• I wrap my cake tin in brown paper or an old towel to protect the sides—less edge browning.
• I use a metal skewer, not a toothpick, to test doneness. With such a dense cake, you want to be sure.
• I “feed” the cake weekly with 1–2 tbsp brandy using a syringe—neat, tidy, no soggy top.
• I store mine in baking parchment, then foil, then a tin. Triple-wrapped. Feels like tucking it in for a winter nap.

STORAGE + SERVING

• Keeps: Up to 6 weeks in a cool, dark place (longer if you feed it brandy).
• Freeze: Wrap in parchment, foil, then freezer bag. Lasts 6 months.
• Defrost: Overnight in the fridge or 4 hours on the counter.
• Serve with: A slice of sharp cheddar, or my personal weakness—brandy butter and a cuppa.

FAQs

Q: Can I use homemade mincemeat instead of dried fruit?
A: You can—I’ve tried it once. Use 700g, reduce sugar by 50g, and skip the soaking. It’s richer and softer.

Q: Why does my cake crumble when slicing?
A: Usually overbaking or not enough binding (eggs). Let it cool fully and use a serrated knife.

Q: Can I make this cake in advance?
A: Yes! Ideal time is 4–6 weeks before Christmas. Just keep feeding it brandy every 7–10 days.

Q: What if I don’t have a square tin?
A: A deep 20cm round tin works fine. You may need 10–15 mins more bake time.

Q: Can I decorate it with icing?
A: Absolutely. I’ve done marzipan + royal icing. Just wait at least 5 days after last brandy feed.

Try More Recipes:

• Mary Berry Marmalade Loaf Recipe
• Mary Berry​ Fruit Loaf Recipe
• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake