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Mary Berry Last Minute Christmas Cake

Mary Berry Last Minute Christmas Cake
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Print Recipe

Mary Berry’s Last Minute Christmas Cake is a fast version of the traditional fruit cake, made by simmering dried fruits with butter, sugar, and liquid to plump them quickly. This replaces the long soaking step and allows the cake to be baked and enjoyed on the same day.

Ingredients

Scale

  • 600g mixed dried fruit (raisins, sultanas, currants)

  • 100g glacé cherries, halved

  • 150g butter

  • 150g soft brown sugar

  • 150ml orange juice

  • Zest of 1 lemon

  • Zest of 1 orange

  • 3 large eggs

  • 225g plain flour

  • 1 tsp mixed spice

  • 1 tsp ground cinnamon

  • ½ tsp baking powder

  • 1 tbsp black treacle (optional)

  • 50g chopped nuts (optional)

 

Instructions

Step 1: Heat the fruit mixture

Add dried fruit, cherries, butter, sugar, juice, and zests to a large saucepan. Simmer gently for 10 minutes until the fruit plumps and the mixture becomes glossy. Cool for 10–15 minutes.

Step 2: Prepare the cake tin

Line the base and sides of the tin with parchment. Wrap the outside with an additional layer to prevent over-browning.

Step 3: Mix in the dry ingredients

Add flour, spices, baking powder, and treacle to the cooled fruit mixture. Stir well until evenly combined.

Step 4: Add the eggs

Beat the eggs lightly and stir them into the mixture to create a thick, rich batter. Add nuts if using.

Step 5: Transfer the mixture

Pour the batter into the prepared tin and level the top using the back of a spoon.

Step 6: Bake the cake

Bake at 150°C for 1–1.5 hours, checking after 1 hour. The cake is done when a skewer inserted into the centre comes out clean.

Step 7: Cool completely  

Allow the cake to cool in the tin before turning onto a rack. Once cool, wrap well or decorate immediately.

Find it online: https://maryberrycooks.co.uk/mary-berry-last-minute-christmas-cake/