Mary Berry Christmas Cake (Non-Alcoholic & Family-Friendly)

The Mary Berry Christmas Cake (Non-Alcoholic & Family-Friendly) is a delicious, rich fruit cake made without any alcohol — perfect for the entire family to enjoy during the festive season. Instead of brandy, this version uses fresh orange juice to soak the fruits, adding natural sweetness and a refreshing citrus aroma. The result is a moist, flavorful cake with the same traditional taste you love, but with a wholesome, family-friendly twist.

What Is Mary Berry’s Non-Alcoholic Christmas Cake?

This version of Mary Berry’s classic Christmas Cake is made with all the traditional elements — dried fruits, nuts, and warm spices — but swaps the brandy for orange juice. The orange juice not only keeps the cake moist but also enhances its flavour with a hint of zest and freshness. It’s a festive showstopper that everyone can enjoy, from kids to grandparents.

Other Popular Mary Berry Christmas Recipes

• Mary Berry Marzipan
• Mary Berry Christmas Pudding
• Mary Berry Christmas Trifle

Why This Recipe Is Worth Trying

• Perfect for all ages – No alcohol, yet beautifully rich in flavour.
• Moist and fragrant – Orange juice adds a natural sweetness and freshness.
• Make-ahead friendly – Can be baked weeks in advance and stored easily.
• Traditional yet wholesome – Keeps the classic Mary Berry charm intact.
• Simple ingredients – No special alcohol-based steps required.

Essential Ingredients to Make Mary Berry Christmas Cake

For the fruit mixture:

• Raisins – 250g
• Currants – 250g
• Sultanas – 200g
• Glacé cherries – 100g, halved
• Mixed peel – 75g
• Fresh orange juice – 120ml
• Orange zest – 1 tsp (optional, for extra citrus flavour)

For the cake batter:

• Plain flour – 225g
• Baking powder – ½ tsp
• Ground mixed spice – 1 tsp
• Ground cinnamon – ½ tsp
• Butter (softened) – 225g
• Light brown sugar – 225g
• Eggs – 4 large
• Blanched almonds – 50g, chopped (optional)
• Treacle or golden syrup – 1 tbsp
• Grated zest of 1 lemon

For decorating (optional):

• Apricot jam – for glazing
• Marzipan – for covering
• Royal or fondant icing – for finishing

Handy Kitchen Tools for Best Results

• 20cm (8-inch) deep round cake tin
• Electric hand whisk or stand mixer
• Mixing bowls
• Parchment paper and string
• Skewer for testing
• Wire cooling rack

Step-by-Step Guide to Making Mary Berry Christmas Cake

Step 1: Soak the fruits in orange juice

Place raisins, currants, sultanas, cherries, and mixed peel in a large bowl. Pour over orange juice and stir in orange zest if using. Cover and leave overnight, or at least for 4–6 hours, so the fruits can fully absorb the citrus flavour.

Step 2: Prepare the oven and cake tin

Preheat your oven to 140°C (120°C fan) / 275°F. Grease and line your cake tin with two layers of parchment paper, ensuring the sides extend above the rim. Wrap the outside with brown paper tied with a string to prevent burning during the long bake.

Step 3: Mix the dry ingredients

In a separate bowl, sift together plain flour, baking powder, mixed spice, and cinnamon. Set aside.

Step 4: Cream butter and sugar

In a large bowl, beat butter and brown sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the dry ingredients.

Step 5: Combine everything together

Stir in the treacle and lemon zest. Add the soaked fruit mixture (including any remaining orange juice) and mix until well combined. Gently fold in the flour mixture and chopped almonds if using, ensuring everything is evenly distributed.

Step 6: Fill and smooth the tin

Spoon the batter into the prepared tin and level the top with a spatula. Make a small dip in the center to prevent the cake from doming during baking.

Step 7: Bake low and slow

Bake in the preheated oven for 4 to 4½ hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil partway through baking.

Step 8: Cool and store

Let the cake cool completely in the tin before removing it. Once cooled, wrap tightly in parchment and foil and store in an airtight container. Since there’s no alcohol, there’s no need for “feeding,” but the cake will still stay moist for weeks.

Step 9: Decorate (optional)

When ready to serve, warm the apricot jam slightly and brush it over the cake. Cover with marzipan, allow to dry, then top with royal icing or fondant. Decorate with holly, nuts, or festive toppers.

What I Got Wrong (And How I Fixed It)

• Cake too dry – Added extra orange juice for soaking and baked at a lower temperature.
• Fruits sank – Tossed soaked fruits in a bit of flour before mixing.
• Uneven top – Created a slight dip in the batter before baking.
• Cake overbrowned – Wrapped the tin sides with paper for even heat.

Healthier Version of Mary Berry Christmas Cake

• Replace half of the butter with Greek yogurt for less fat.
• Use wholemeal flour for added fiber.
• Swap brown sugar for coconut sugar or reduce it slightly.
• Add extra nuts or seeds for protein and crunch.

Ingredient Substitutions for Mary Berry Christmas Cake

• Orange juice – Can substitute with apple juice or strong brewed tea.
• Butter – Use vegan butter or margarine for a dairy-free version.
• Treacle – Replace with honey or maple syrup for a lighter taste.
• Flour – Use a gluten-free plain flour blend for dietary needs.

Pairing Ideas: What to Serve With Mary Berry Christmas Cake

• Hot tea or coffee – Classic British pairing.
• Custard or cream – Adds smoothness and warmth.
• Vanilla ice cream – Creates a wonderful hot-and-cold contrast.
• Citrus glaze – Enhances the fruity notes of orange and lemon.
• Fresh berries – Adds brightness to the rich cake.

Expert Tips to Make a Perfect Non-Alcoholic Christmas Cake

• Soak fruits overnight – Allows full absorption of the orange juice.
• Use fresh orange juice – For the best natural flavour.
• Keep temperature low – Ensures even, moist baking.
• Line and wrap the tin well – Prevents edges from burning.
• Cool completely before storing – Moisture trapped while warm can cause spoilage.
• Don’t overmix – Stir just enough to combine the ingredients.
• Bake in advance – The cake improves in texture after a few days.

Creative Ways to Customize Mary Berry’s Non-Alcoholic Christmas Cake

• Tropical twist – Add dried pineapple and coconut for a fresh holiday flavour.
• Chocolate version – Mix in dark chocolate chips for richness.
• Nut-free – Simply omit nuts for allergy-safe baking.
• Cranberry-orange cake – Replace half the raisins with dried cranberries.
• Mini gift cakes – Bake in small tins for festive gifts.
• Citrus drizzle – Add a simple orange glaze on top instead of icing.

Storing Mary Berry Non-Alcoholic Christmas Cake the Right Way

• Room temperature – Store wrapped tightly in parchment and foil for up to 3 weeks.
• Refrigerate – Keeps up to 1 month if stored in an airtight container.
• Freeze – Freeze undecorated cake for up to 3 months. Thaw overnight before icing.
• Avoid moisture – Keep away from direct heat or humidity.

How to Reheat Mary Berry Christmas Cake (If Needed)

• Oven – Warm at 140°C (275°F) for 5–10 minutes before serving.
• Microwave – Heat a slice for 10–15 seconds to soften slightly.
• From frozen – Defrost overnight at room temperature, then serve fresh.

Nutritional Breakdown (per serving)

• Calories: ~395 kcal
• Protein: 6g
• Carbohydrates: 54g
• Sugars: 39g
• Fat: 17g
• Fiber: 3g

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FAQs

How do I keep Mary Berry’s non-alcoholic Christmas cake moist?

To keep your non-alcoholic Christmas cake moist, soak the dried fruits overnight in fresh orange juice and store the baked cake wrapped tightly in parchment and foil. You can brush the cake occasionally with extra orange juice to maintain its softness and prevent drying out.

Why did my non-alcoholic Christmas cake turn out dense?

A dense cake usually happens when the mixture is overmixed or baked at too high a temperature. Mix just until combined and bake slowly at a low temperature. Using room-temperature ingredients also helps create a lighter texture.

Can I make Mary Berry’s non-alcoholic Christmas cake in advance?

Yes, this cake can be made 2–3 weeks ahead of Christmas. Store it in an airtight container, wrapped in parchment and foil. Since it contains no alcohol, avoid feeding it frequently — a light brush of orange juice once a week is enough to keep it moist.

How do I stop the fruits from sinking in the Christmas cake?

Toss the soaked fruits in a tablespoon of flour before folding them into the batter. This light coating helps suspend the fruit evenly throughout the cake, preventing it from sinking to the bottom during baking.

Wrapping It Up

The Mary Berry Christmas Cake is proof that you don’t need alcohol to create a festive masterpiece. The orange juice adds a bright, refreshing twist to the traditional recipe while keeping the cake wonderfully moist and rich. Perfect for sharing with family and friends, this cake captures all the warmth and joy of Christmas in every bite — comforting, fruity, and absolutely irresistible.