This traditional Christmas cake is rich, moist, and deeply flavoured with dried fruits, warm spices, and a gentle hint of citrus. The texture is dense yet tender, designed to slice cleanly while staying beautifully soft for weeks. It is a confident but manageable bake for any home baker who plans ahead. Total time is long but mostly hands off, making it perfect for festive preparation.
Ingredients
For the fruit mixture
- 300 g raisins
- 300 g sultanas
- 200 g currants
- 100 g glace cherries, halved
- 50 g mixed peel
- Zest of 1 orange
- Zest of 1 lemon
- 150 ml brandy or orange juice
For the cake batter
- 250 g unsalted butter, softened
- 250 g dark brown sugar
- 4 large eggs, at room temperature
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 50 g ground almonds
- 1 tsp vanilla extract
- Pinch of salt
For feeding and finishing
- Extra brandy, optional
- Apricot jam, warmed, for glazing
- Marzipan and icing, optional
How to Make Christmas Cake
- Prepare the oven and tin:Preheat the oven to 140°C conventional or 120°C fan. Grease and line a deep 20 cm round cake tin with a double layer of baking parchment on the base and sides.
- Soak the fruit:Place all the dried fruits, cherries, mixed peel, and citrus zest into a large bowl. Pour over the brandy or orange juice, stir well, cover, and leave to soak overnight or for at least 6 hours.
- Make the cake batter:Cream the butter and dark brown sugar together until soft and lighter in colour. Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
- Combine the dry ingredients:Sift the flour, baking powder, spices, and salt into a separate bowl. Stir in the ground almonds.
- Bring everything together:Fold the dry ingredients into the creamed mixture, followed by the soaked fruit and any remaining liquid. Add the vanilla extract and mix gently until everything is evenly combined.
- Bake the cake:Spoon the mixture into the prepared tin and level the surface. Bake on the lower shelf of the oven for about 3½ to 4 hours. The cake is ready when a skewer inserted into the centre comes out clean.
- Cool and store:Leave the cake to cool completely in the tin. Once cold, wrap it tightly in baking parchment and foil.
- Feeding and finishing:If feeding the cake, pierce the top with a skewer and drizzle over a little brandy every week. When ready to decorate, brush the cake with warm apricot jam and cover with marzipan and icing if desired.
Tips for the Best Christmas Cake
How do I stop my Christmas cake from burning?
Bake the cake low and slow, and keep it on a lower oven shelf. The double lining of the tin protects the edges from overbrowning.
Why is my Christmas cake dry?
Overbaking is the most common reason. Check the cake earlier rather than later and make sure the fruit was well soaked before baking.
Can I make this cake without alcohol?
Yes. Replace the brandy with orange juice or apple juice for soaking and feeding.
How far in advance can I bake Christmas cake?
This cake improves with time and can be baked up to three months ahead if wrapped and stored correctly.
Serving Suggestions
- Slice thinly and serve with tea or coffee
- Pair with a sharp cheddar or Wensleydale cheese
- Serve as part of a festive dessert table
Storage
Room temperature
Store wrapped in parchment and foil in an airtight tin for up to 3 months. Feed occasionally if using alcohol.
Refrigerator
Not recommended as it can dry the cake out faster.
Freezing
Wrap well and freeze undecorated for up to 6 months. Defrost slowly at room temperature before icing.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 58 g
- Protein: 6 g
- Fat: 18 g
- Saturated fat: 9 g
- Sodium: 180 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
How long does homemade Christmas cake last?
When wrapped properly and stored in a cool place, it can last up to three months, longer if fed with alcohol.
Can I cover Christmas cake with icing straight away?
No. Always cover with marzipan first and allow it to dry before adding icing.
Why did my cake sink in the middle?
This usually happens if the oven door is opened too early or the cake is underbaked.
Can I add nuts to this recipe?
Yes. Chopped almonds or walnuts work well. Replace an equal weight of dried fruit
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes25
minutes90
minutes410
kcal50
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.