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.
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
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.
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 string to prevent burning during the long bake.
In a separate bowl, sift together plain flour, baking powder, mixed spice, and cinnamon. Set aside.
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.
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.
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.
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.
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.
When ready to serve, warm 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.
Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-cake/