Christmas Cake: A Festive Treat From Mary Berry

Christmas Cake: A Festive Treat from Mary Berry

Christmas Cake: A Festive Treat from Mary Berry

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Christmas Cake: A Festive Treat from Mary Berry

Christmas is a time for tradition, and what could be more traditional than a homemade Christmas cake? This classic dessert is a staple of the holiday season, and there are countless recipes to choose from. But if you’re looking for a truly exceptional Christmas cake, look no further than Mary Berry’s recipe.

Mary Berry is a renowned British chef and cookbook author, and her Christmas cake recipe is one of her most popular. It’s a rich, moist, and flavorful cake that is sure to impress your family and friends.

The best part about Mary Berry’s Christmas cake recipe is that it’s surprisingly easy to make. With a little patience and care, you can create a stunning Christmas cake that will be the centerpiece of your holiday table.

Ingredients:

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 4 large eggs
• 225g (8oz) self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 175g (6oz) mixed dried fruit
• 175g (6oz) glace cherries
• 175g (6oz) chopped walnuts
• 50ml (2fl oz) brandy
• 1 tablespoon orange zest
• 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 140°C (120°C fan/gas 1). Grease and line a 20cm (8in) round cake tin.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour, baking powder, spices, dried fruit, cherries, walnuts, brandy, orange zest, and lemon zest.
3. Pour the mixture into the prepared cake tin and level the top. Bake for 2-2 1/2 hours, or until a skewer inserted into the center comes out clean.
4. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
5. Once the cake is completely cool, wrap it in a double layer of greaseproof paper and then in a layer of aluminum foil. Store in a cool, dark place for up to 3 months.

Tips:

• For a richer flavor, use dark chocolate instead of milk chocolate.
• If you don’t have any brandy, you can substitute rum or whiskey.
• You can also add other dried fruits to your cake, such as raisins, sultanas, or cranberries.
• If you’re short on time, you can bake the cake in a smaller tin. Just reduce the baking time accordingly.
• To decorate your cake, you can use royal icing, buttercream, or marzipan. You can also add edible decorations, such as sprinkles, candy canes, or Christmas trees.

Conclusion:

Mary Berry’s Christmas cake recipe is a classic for a reason. It’s a delicious, moist, and flavorful cake that is sure to impress your family and friends. With a little patience and care, you can create a stunning Christmas cake that will be the centerpiece of your holiday table.

Additional Information:

• Storage: Christmas cake can be stored in a cool, dark place for up to 3 months.
• Freezing: Christmas cake can be frozen for up to 6 months. Defrost overnight in the refrigerator before serving.
• Serving: Christmas cake is traditionally served with a dollop of brandy butter or clotted cream.

Nutritional Information:

One slice of Mary Berry’s Christmas cake contains approximately:

• Calories: 350
• Fat: 15g
• Saturated fat: 8g
• Sugar: 30g
• Protein: 5g
• Carbohydrates: 50g
• Fiber: 2g

Please note that this nutritional information is approximate and may vary depending on the ingredients you use.

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