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Christmas cake is a festive favourite for a very good reason. Rich and full of flavour, it’s definitely a dessert that delights.<\/p>\n
Impress guests this Christmas with Mary Berry’s rich fruit Christmas cake, shared by delicious.<\/p>\n
delicious stated: “Mary Berry\u2019s rich traditional Christmas cake recipe is filled to the brim with fruit, as well as almonds, brandy and treacle. It\u2019s one of the absolute best if you\u2019re after a rich fruity bake.”<\/p>\n
It serves 30 so is perfect if you’re hosting a lot of people come December 25. Alternatively, be the most popular guest going at your loved ones’ Christmas party.<\/p>\n
The recipe takes 20 minutes to make and four to five hours to cook, plus overnight soaking.<\/p>\n
READ MORE: <\/strong> UK’s best restaurant of 2023 might be the ideal Christmas treat – how to book<\/strong><\/p>\n Don’t miss… <\/strong> The day before<\/strong><\/p>\n 1. Pour the dried fruit and candied peel into a large bowl. Add the four tbsp brandy and stir in, ensuring you mix well. Cover and leave overnight.<\/p>\n On the day<\/strong><\/p>\n 1. Preheat the oven to 140\u00b0C\/fan 120\u00b0C\/gas one. Put the rest of the ingredients (aside from the almonds) in a large bowl. Use a hand-held electric mixer to beat the mix until all the ingredients are thoroughly combined. Add the nuts, stir them in, then add the soaked fruit with any soaking liquid.<\/p>\n 2. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Gently pour the mixture into the prepared tin, using a spoon to get it all out. Level the top with a spatula and cover with baking paper.<\/p>\n 3. Bake for four to five hours until the cake is firm to the touch. Test to see if it’s cooked by pushing a skewer into the middle – it should come out clean. Allow the cake to cool as it is.<\/p>\n 4. Once cooled, remove the baking paper, pierce the top several times with a skewer, then pour over a dash of brandy. Carefully take the cake out of the tin but keep it in the baking paper. Wrap the cake with more baking paper, then foil. Store in a cool place for a maximum of three months. This will allow it to mature. From time to time, unwrap the cake and carefully pour over one to two tbsp brandy.<\/p>\n 5. To serve, decorate with glac\u00e9 fruit, marzipan or ready-to-use icing. For an extra special finishing touch, tie a ribbon around the cake – make sure it’s a festive colour.<\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/christmas-cake-5089713.jpg?r=1701183187944\")
<\/p>\nIngredients<\/strong><\/h3>\n
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