Welcome to a truly special baking experience! This delightful Mary Berry Christmas cake recipe offers a taste of tradition and pure festive joy. We’re diving into her iconic Genoa cake, a lighter, yet incredibly rich fruit cake that’s perfect for celebrating the holidays. It’s a beautifully simple, elegant cake that perfectly captures the spirit of Christmas, promising a delicious outcome every time.
Originating in the 16th century in Genoa, Italy, the Genoa cake is a variant of the "pandolce" and is recognized for its moist texture and abundant fruit and nuts, distinguishing it from other Christmas cakes. Learn more about the history and characteristics of Genoa cake.
Why You’ll Love This Mary Berry Christmas Cake
This Mary Berry Christmas cake recipe stands out for its undeniable charm and ease. It’s a fantastic choice for home bakers of all skill levels.
- Effortless Elegance: Achieve a stunning festive centrepiece without complicated techniques.
- Reliable Recipe: Trust in Mary Berry’s time-tested expertise for consistent, perfect results.
- Moist, Rich Texture: Enjoy a beautifully soft, fruity crumb that truly melts in your mouth.
- Perfect for Making Ahead: This cake improves with age, making it ideal for advance preparation.
- Beautifully Festive Decoration: Simple yet impactful decorations create a wonderful holiday presentation.
Ingredients
Gather these quality ingredients for your delightful Mary Berry Christmas cake recipe:
For the Cake:
- 350g red or natural glacé cherries
- 225g can of pineapple in natural juice, drained
- 50g ready-to-eat dried apricots
- 100g blanched almonds
- Finely grated rind of 2 lemons
- 350g sultanas
- 250g unsalted butter, softened
- 250g caster sugar
- 5 large eggs, lightly beaten
- 250g self-raising flour
- 75g ground almonds
To Decorate:
- Blanched whole almonds
- Walnut halves
- Red or natural glacé cherries
- 50g whole orange peel (available from health food shops)
- 100g apricot jam
- Coloured ribbon
Notes & Substitutions
You can easily adapt the fruit and nut blend in this Mary Berry Christmas cake recipe. Chop glacé cherries, pineapple, and apricots into small, even pieces. For nuts, blanched almonds are traditional; you can substitute with pecans or hazelnuts if preferred. If you don’t have self-raising flour, combine 250g plain flour with 3 teaspoons of baking powder. Use any fruit jam for glazing if apricot is unavailable, and feel free to get creative with your cake decoration.
Equipment
You won’t need much specialized equipment for this straightforward Mary Berry Christmas cake recipe.
- 23cm deep round cake tin
- Baking parchment
- Food mixer (or large mixing bowl and electric whisk)
- Sieve
- Kitchen paper
- Wire rack
Instructions
Follow these clear, step-by-step instructions to bake your perfect Mary Berry Christmas cake recipe.
- Prepare the Tin: Preheat your oven to 140°C (120°C fan/Gas 1). Grease a 23cm deep round cake tin, then double-line the base and sides with baking parchment. Ensure the parchment stands a few centimetres above the rim.
- Prepare Fruit & Nuts: Quarter any large glacé cherries. Chop the drained pineapple and dried apricots into small, even pieces. Spread all the chopped fruit onto kitchen paper and pat them thoroughly dry. Roughly chop the blanched almonds.
- Combine Dry Ingredients: In a large bowl, mix the dried fruit (cherries, pineapple, apricots, sultanas) with the chopped blanched almonds and the finely grated lemon rind. This step helps coat the fruit and prevents it from sinking during baking.
- Cream Wet Ingredients: In a separate, larger bowl (or your food mixer), cream the softened unsalted butter and caster sugar together. Beat until the mixture is light, pale, and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Gradually beat in the five lightly beaten eggs, a little at a time. After each addition, add a spoonful of the self-raising flour and mix until just combined. This helps prevent the mixture from curdling.
- Fold in Dry: Sift the remaining self-raising flour over the creamed mixture. Add the ground almonds. Gently fold these dry ingredients into the batter using a large metal spoon, being careful not to overmix.
- Combine All: Lightly fold the prepared fruit and nut mixture into the cake batter. Ensure the fruit is evenly distributed throughout the mixture. Avoid overmixing, as this can lead to a tough cake.
- Decorate & Bake: Spoon the batter into your prepared cake tin. Level the top gently with the back of a spoon. Neatly arrange blanched whole almonds, walnut halves, glacé cherries, and whole orange peel decoratively over the surface of the cake.
- Bake: Place the cake in the preheated oven and bake for 1 hour. After the first hour, carefully cover the top of the cake with a double layer of foil to prevent the decorative nuts and fruit from over-browning. Continue to bake for another 2 to 2½ hours, or until a skewer inserted into the centre comes out clean.
- Cool & Finish: Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack. Once cold, remove the cake from the tin and carefully peel off all the baking parchment. Gently warm the apricot jam until runny, then brush it over the top and sides of the cake for a lovely glaze. Finish by wrapping a coloured ribbon around the cooled cake.
Pro Tips & Troubleshooting
Achieving a flawless Mary Berry Christmas cake recipe is simple with a few expert tips.
- Fruit Sinking: Ensure all fruit is thoroughly dried and coated lightly with flour before adding to the batter. This prevents it from sinking to the bottom.
- Moist Crumb: Don’t overmix the batter once flour is added; overmixing develops gluten, leading to a dry cake.
- Even Baking: If edges brown too quickly, a foil collar around the tin can help. The foil on top prevents over-browning of the decorative elements.
- Prevent Curdling: Adding a spoonful of flour with each egg helps emulsify the mixture, preventing it from curdling.
- Decoration: Gently press decorative items into the batter so they adhere well during baking.
Serving, Storage & Variations
This versatile Mary Berry Christmas cake recipe offers many delightful possibilities.
Serving Suggestions
Serve this beautiful cake in thin slices, perfect alongside a cup of hot tea or coffee. It also makes a wonderful dessert with a dollop of clotted cream or a glass of dessert wine. For festive presentation, arrange slices on a cake stand with extra garnishes like holly sprigs or cinnamon sticks.
Storage Instructions
Store your cooled cake in an airtight container at room temperature. This cake improves significantly after a few days as the flavours deepen, making it a great make-ahead option. It will keep well for up to two weeks. For longer storage, freeze slices wrapped tightly in cling film for up to three months.
Variations
Experiment with different dried fruits like figs, dates, or candied peel. You can also mix in various nuts such as pecans or hazelnuts. For a boozy touch, you can ‘feed’ the cake by drizzling a tablespoon of brandy or rum over it once a week for a few weeks before Christmas. Consider a classic marzipan and royal icing topping for a more traditional look instead of the simple glaze.
Nutrition Information
Please note that this nutrition information is an estimation. Exact values may vary based on specific ingredients and portion sizes of your Mary Berry Christmas cake recipe. This rich cake offers a good source of energy, fibre from the fruits, and healthy fats from the nuts.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 350-450 kcal |
| Total Fat | 15-25g |
| Saturated Fat | 8-12g |
| Carbohydrates | 45-60g |
| Sugars | 35-50g |
| Protein | 5-8g |
| Fibre | 3-5g |
Frequently Asked Questions (FAQ)
- What is a Genoa cake? A Genoa cake is a type of rich, dense fruit cake originating from Italy, typically made with a generous amount of dried fruit and nuts, and often without alcohol. It’s known for its moist texture.
- Can I make this cake in advance? Absolutely, this Mary Berry Christmas cake recipe is perfect for making ahead. Its flavours deepen and improve over time, so bake it a week or two before serving for the best taste.
- Do I need to feed a Genoa cake? Traditionally, Genoa cakes are not ‘fed’ with alcohol like heavier British Christmas cakes. However, you can choose to do so if you prefer a boozy flavour.
- How long does Mary Berry’s Christmas cake last? When stored in an airtight container, this cake typically lasts up to two weeks at room temperature, or even longer if frozen.
- What if I don’t have self-raising flour? You can easily make your own by combining 250g plain flour with 3 teaspoons of baking powder for this recipe.
- Can I use different types of dried fruit? Yes, feel free to customise the fruit mix. Just ensure the total weight remains the same and that all fruits are thoroughly dried before use.
Conclusion
This Mary Berry Christmas cake recipe is more than just a cake; it’s a festive tradition waiting to happen in your kitchen. Its simplicity, delicious flavour, and elegant presentation make it an ideal centrepiece for your holiday celebrations. We hope you enjoy baking and sharing this timeless classic. Happy baking, and have a wonderful festive season!
