An Award Winning Blog featuring Travel, Adventure & Family Life in North East England

Tuesday, 22 November 2016

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry)


Nothing beats a homemade Christmas cake. I wouldn't say it is our family tradition as I don't make one every year but I do when I can as it is so worth the effort. Christmas cakes do need a fair few ingredients and we spent around £20 on ours.  That does include a cheap bottle of Amaretto from Aldi and we had leftover ingredients that we used to make Mincemeat.

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry)


A Christmas cake is actually pretty simple to make - it's the measuring out of ingredients and the actual baking that takes time. I have tried a few recipes over the years from Delia Smith to Nigella but Mary Berry's is my favourite and the one I always use now. I have made a few tweaks to the original recipe though. I hope you like it!

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - soak fruit in amaretto overnight
Soak your dry fruits in Amaretto overnight

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - lined cake tin
Line your baking tin with a double layer or baking parchment

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - ingredients
Mix all other ingredients in a food processor or by hand until well combined

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - cake batter in food mixer
This is what your cake batter should look like

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry)
Gently fold your cake batter into the soaked fruit

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - combine soaked fruit and cake batter

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - cake mix in tin ready for oven
Spoon mixture into your prepared cake tin and smooth the surface with a spatula. Bake for approx 4.5 hours

Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) - cake ready for feeding
Your fruit cake needs to cool and can then be wrapped ready for feeding. 


Classic Christmas Cake Ingredients


You will need a 20cm round deep cake tin. This recipe is supposed to create 12-15 slices but ours lasts a lot longer than this. The cake is pretty deep so you can get away with serving pretty thin slices I think.

100g    Glace cherries
100g    Ready-to-eat dried apricots
275g    Currants
175g    Sultanas
175g    Raisins
50g      Candied peel
5 tbsp  Amaretto
225g    Plain flour
1/2 tsp Grated nutmeg
1/2 tsp Ground mixed spice
225g    Unsalted butter
225g    Dark muscavado sugar
     4     Large eggs
50g      Chopped almonds
1 tbsp  Black treacle
Grated rind of 1 orange


Method


The preparation begins the night before. Start with your cherries - snip them into quarters and pop them into a sieve. Run under a cold tap for a few minutes and then pat dry. Snip your apricots into small pieces then add the cherries, apricots and other dried fruit do a large mixing bowl. Cover with 5 tbsp of Amaretto (I just give it a good glug), stir and cover with a tea towel. Leave overnight in a cool room.

The following morning.......

1 - Pre-heat the over to 140C/Fan 120C/Gas 1. Grease and line your 20cm deep round cake tin with a double layer of baking parchment.

2 - Place the flour, spices, butter, sugar, eggs, almonds, treacle and orange rind into a large bowl or food mixer and beat well.

3 - Carefully fold the soaked fruits into your cake batter until combined.

4 - Spoon the mixture into your cake tin and smooth the top with a spatula. Loosely cover the top with a double layer of baking parchment.

5 - Bake in a pre-heated oven for 4.5 hours or until the cake feels firm and a skewer inserted in the centre comes out clean.

6 - Leave the cake to cool in the tin and then wrap completely with a fresh double layer of baking parchment and then finally wrap the whole cake in tin foil. Store in a cool, dry place.

Every week, pierce the cake with a skewer in around 10 places and spoon amaretto over the cake to 'feed' it before re-wrapping.  You will need to cover the cake with almond paste (or marzipan) about a week before icing but I'll be back mid-December to update you with details on how to do that.

Let me know if you've baked your own Christmas Cake this year. 

Pin Me For Later
Easy Classic Christmas Cake Recipe (Inspired by Mary Berry)

Share:

No comments

Post a Comment

I always love reading your thoughts and comments - Sam x

© North East Family Fun | All rights reserved.
Blogger Template Designed by pipdig