Mary Berry's Christmas cake

(1849 ratings)
Mary Berry's Christmas cake
Mary Berry's Christmas cake
  • Serves: 12

  • Prep time:

    (plus 3 days for soaking the fruit)
  • Cooking time:

    (may need an extra 15 mins)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Mary Berry's classic Christmas cake recipe is a traditional recipe you'll want to make time and time again. You can make Mary Berry's Christmas cake recipe well ahead of the big day - in fact, the longer you leave it, the better it will taste! This delicious Christmas cake will be the talk of your Christmas Day meal or party. Made with fruits including currants, raisins and cherries and soaked with rich sherry, the sponge is fruity and moist. Mary Berry's Christmas cake is topped with an easy royal icing and decorated with a festive ribbon. This cake is simple to recreate at home and has to be one of our favourite bakes. This recipe was taken from Mary Berry's Christmas Collection book. Serve this cake with a dollop of brandy butter for a real Christmassy experience. The whole family are going to love tucking into this cake. It makes a foolproof Christmas cake every time.


  • 175g (6 oz) raisins
  • 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered
  • 500g (1lb 2oz) currants
  • 350g (12oz) sultanas
  • 150ml ( pint) sherry, plus extra for feeding
  • Finely grated zest of 2 oranges
  • 250g (9oz) butter, softened
  • 250g (9oz) light muscovado sugar
  • 4 eggs
  • 1 tbsp black treacle
  • 75g (3oz) blanched almonds, chopped
  • 75g (3oz) self-raising flour
  • 175g (6oz) plain flour
  • 1 tsp mixed spice

Christmas cake recipe decoration

To finish and decorate Mary Berry's Christmas cake you will need:

  • About 3tbsp apricot jam, sieved and warmed
  • Icing sugar
  • 675g shop-bought almond paste
  • Packet royal icing mix to cover 23cm/9in cake

You should make this cake at least three weeks ahead of Christmas, for if eaten too early it's crumbly. If you don't want to use alcohol, use the same quantity of orange juice. Instead of covering with icing, you could brush warmed apricot jam over the cake, then arrange glace fruits and nuts on top.


  1. Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily. Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C, 120C fan, gas 1.
  2. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
  3. Bake in the centre of the preheated oven for 4-4 hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and, if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
  4. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry. (Don't remove the lining paper when storing as this helps to keep the cake moist.)
  5. Decorate with almond paste and royal icing.

To prepare the Christmas cake ahead: Prepare the fruit and soak in sherry 3 days ahead - this is essential to plump up and flavour the fruit. Make the cake and wrap as in stage 4. Store in a cool place for up to 3 months, following stage 4. You could also freeze the cake before decorating, for up to 3 months; defrost at room temperature. Recipe taken from Mary Berry's Christmas Collection, available from Amazon, RRP 16.99 (Headline RRP 20.00)

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(1849 ratings)

Your comments


why rinse the cherries?


just bought the cake bag but i have to cook it in 2x2LB cake tins does anybody know what to adjust the cooking time too


i bought the cake in a bag from Tesco! its the same ingredients as the recipe above (as far as i can tell) but all pre-weighed, soaked and easy to use. Baked it perfectly, no mess, no waste and looks and smells delicious. It even came with marzipan and icing, how easy is that!


I've been making this cake (slightly modified over time) for about 25 years and my family always enjoy it.


This is a great christmas cake - i have used the recipe over and over again

sammy scofeild

it a bit exspensive for just a cake that isant raely that nice at all it quiet discusting

Linda Hesselden

I have soaked my fruit in brandy for 3days and have just cooked it this morning .its looking and smelling lovely.


You can't even spell properly


ha ha would be bit of a waste of a good drink but prob ok x


Use cocktail sticks to make holes when feeding your cake


Brandy is best!!!


wouldn't advise it might spoil the cake


The cake will still taste lovely don't worry


I use brandy and I have used rum and cheap sherry it doesn't really matter as long as you don't use all 3 lol Deidre Smiths recipe for Christmas cake is very similar and very nice


Looks good smells great but must wait till Christmas till we can taste! .......used port and brandy to soak fruit hic hic luffly!


Made this as a test run as never made a Christmas cake I like - I iced it after 3 weeks and 3 days later it was gone!!!! Really nice particularly as there is no peel in it - all the family have put orders in for one!! Thanks Mary


Has anyone tried this before? What's the best sort of sherry to use?


Just been soaking my fruit for 1 day now and it smells awful I think its the sherry was only a cheap one (fino sherry) I'm just a bit worried that the cake is going to taste really bad too.


Think I will give this cake a go...using Brandy!! Will make it in November.


Could somebody please tell me if it would be acceptable to use Dissarano instead of sherry?


Can I use honey instead of sugar as I want to make a sugar-free (well, the only sugars being natural i.e. sultanas, currants,raisins ) Christmas cake :)


I've made this cake 2yrs running and it's absolutely gorgeous , always nice and moist. A family favourite.

Wendy Pettifer

hi catherine,i just use ordinary plain cheap sherry,and it is fine,ive also used rum,and its gorgeous,i wouldnt use a cream sherry though,hope this helps

Wendy Pettifer

sometimes they have a small mildew film on them its not harmful but you may like to rinse before use

Wendy Pettifer

and the cake is not disgusting,you could put rum or brandy in it instead

Wendy Pettifer

about 3inch deep


I've used this recipe for the past 3 Christmas' and it's come out perfectly every time, this will always be my foolproof recipe as me and my family all love it!


can anyone let me know what sherry to use.


Can anyone who has made this advise how high the cake comes out please?


Your outstanding comments speak for themselves

stha pooja

hi every! Wish u all Merry Christmas & Happy New Year 2013


I've made four of these cakes and they have come out lovely..Obviously need to wait to taste it.But all in all they look good and smell lovely..So let's wait for the tasting !!!!!


You clearly didn't learn to spell , or learn any manners , how rude !


Did anyone else's only take 3hr15min?


First time ive tried this, this is its 3rd day of soaking, so here goes, I used sherry, the fruit keeps drinking it, and i have to keep topping it up! ha ha. (it will be an adult only cake i think) Cant imagine anything that Mary does being disgusting after all her years of experience, im sure if you follow the recipe it will be lovely

Louis Knight-Adams

Hello, I am thinking of Making a Christmas Cake tomorrow, is it too late to start it now? If it is, is there any way I can speed up the process of making the fruit mature in the brandy? Thanks


Because it makes them less sticky and they distribute more evenly in the mixture. Hope i have spealt everything right do not want to get wrong.


I always use brandy. Amazing!


wrap in a foil then air tight container. The alcohol doesn't taste strong, you would be fine to use in my opinion.


Its so they don't stick together and are evenly dispersed


I fed mine with more orange juice :) don't want an alcoholic cake so have to feed it with orange juice. Does it keep just as long tho as one made with sherry? I made mine a couple weeks ago and bit worried it will Go stale as not made with alcohol... Is this true anyone?


ive used cherry brandy to make it sweeter, but like you there didnt see any liquid so i added more probably at least another 150mls


Hi Linda i'm using Brandy this time have you used it before, if so was it nice?

stuart (a cook)

which school did you attend? will be sure to stay away from it!!!!!!!!!!!!

M J Milford

I've just put the fruit in soak for the 3 days. I used half brandy half orange juice. Once I mixed it all together there doesn't seem to be any liquid in it. It just seems to have coated it. Is that normal. Xx


If i use orange Juice should i still feed it with more orange juice?


just put mine in oven, been soaking the fruit in brandy for 3 days, smells wonderful (and I don't eat fruit cake!). fingers crossed it comes out fine.


when soaking the fruit do i keep it in fridge for three days?

Wendy Pettifer

may be slightly cracked or uneven when cooled simply carefully slice off,voila! a taster lol

Wendy Pettifer

yes i made mine yesterday just wrap it well

Wendy Pettifer

not if you need to slice top off for a taster as my partener calls it! i do this so its even

Wendy Pettifer

no i made mine yesterday,always make in october,it tastes better


baking this now smells and looks lovely; iv used rum. how often should I feed the cake and when should I ice ?


I've never made a cake before - could I make this now and keep it in an air tight container? Also could I use apple juice instead as I would like my children to have some. Thanks


Is it too early for me to make the cake before the end of October?


Just soaking my fruit,and will be baking my cake on monday. Iv used apple juice instead of sherry as id like my children to have some. (Never did like sherry in my nans christmas ) here goes my first ever christmas cake. X


what size eggs do I use


Hi can anyone tell me what size eggs to use


can I make the cake without adding sugar? Has any one tried because its sweet any way with fruits.


Does it have to be made a couple of months before or could you make it in December ?


just soaking my fruit in orange juice, realised I have an 8ins round tin will this be ok to use.


Soaking my fruits as I post. I have added some figs and apricots, as currants are hard to come by here in Belgium. Fingers crossed in 3 days my cake will be baked to perfection.


I didn´t add nuts last year, turned out perfect.


It's entirely up to you, you will be eating it. As preferance I have added figs and apricots. Good luck.


Just wondered if I dont want to use 12oz cherries can I use more of the other fruits instead


I intend to cook my cake this weekend but do not want to put any alcohol in, can I use orange juice instead.


Do I have to put nuts in or can I add some more fruit, I have a nut allergy


Can you still buy the mix pre made like last year and if so which shop?


My cake has been cooking for 5hrs smells amazing but the skewer is still coming out with cake on it............what have I done wrong. The top isn't burnt, it all looks fine, help


I only have a deep cake tin which is 8.5 ins in diameter. Could I use this do you think?


Used this recipe many times fab results every time I use rum or brandy soaking the fruits for 3-5 days for storage u must first wrap in parchment / grease proof then foil as the fruit can react to the foil feed once a wk with alcohol or apple/ orange juice marzipan and ice 3 days b4 eating


Pat, an update, the cake has turned out fantastic so I would recommend an 8inch square cake tin.


I've made this cake today and am using an 8 inch square cake tin, just in the oven at the moment. Delia has a cake converter on her site and I have used this to work out the size of square tin I need


has anyone any idea what size tin to use if you wanted a square cake please?


I haven't made this recipe yet so can't comment on it, but it seems like a lot of fruit compared to other cakes I've made.

Gayle Heinze

I made this this year and it smells lovely I added some candied peel because my hubby loves it , I fed it a medium sherry a tablespoon every week and when you open up the layers and wow its smells so yummy !


Ive made this cake for the last three years and its always lovely. It takes some mixing by hand but its worth the effort. Making the forth one this weekend.


Bought all my ingredients today, to make this cake. Fruit soaking in sherry as we speak. I'll let you know how it turns out! I love Mary Berry's cakes, am 100% sure it's going to be absolutely deeeelicious!! :)


this is the best rich fruit cake that I have ever made, tastes wonderful and very moist. I have read a comment below which says it wasn't very nice - sorry love but you simply MUST have done something wrong!


Can I use less sugar? Has anyone done this? Would I need to replace with another ingredient? Please help Xmas bakers:)

Lyn Mcdowell

i have made 4 of these cakes and now just baking a half sized one to eat now. sick of waiting for xmas lol. i worked it out to cost about £18 each cake but i am sure it will be worth it.


I have made this cake tonight for the first time. It cooked in 2hrs that too quick? Will there be trouble ahead?

B mills

If I halve the ingredients how long to cook?


Just made this cake, my first xmas cake ever, smells divine, used brandy, and a square tin, can't wait for Christmas, hope it's as good as it looks


hi. i been baking Mary's christmas cake for the last 4-5 years. i dont know why but mine gets baked in less that 2:30 hours.


It is IMPOSSIBLE to make a Christmas cake without sugar


She talks about apricots in the video, but there is no mention of them in the recipe here


they sink to the bottom of a cake if you dont wash and dry them .


Lowest form of debate or discussion is to correct the spelling or language of another


or you can freez it till about a week before you want it then feed with brandy. this will age it nicely


stops them all sinking to Btm of cake


Made this cake last year, really nice moist tasting cake. Enjoyed by everyone.


Looks to me as if the oven was not warm enough. Do you have an oven thermometer? The controls on many ovens seem very poor to me.


I used this recipe to attempt my first ever Christmas cake. It was a DISASTER! It took forever to cook, much longer than the recipe stated. It was too moist. I only fed it once and even that was took much, had to use kitchen paper to get rid of the excess (I used 2 tbsp at most!) and to top it off, it fell apart so it was all a complete waste!

Sarah Long

This was the best Christmas cake I have ever made, using Sherry for it made a nice change. My family loved it. I am going to make it again for Easter.


Made this cake for the first time this last christmas - amaaaazzzing!!!!! Needed nearer 5 hours cooking but it was the best christmas cake ever. Follow the recipe properly and you wont be disappointed.


I wondered this too - I haven't been able to find it yet :(((


Answers and a question too. Sticky cherries tend to sink to the bottom of the cake, so I cut glace cherries then rinse in warm water and roll in a clean tea towel to dry while I'm chopping other fruit, adding them to cake after other fruit has been coated with flour. Vodka (or gin) - paint on and use as glue between marzipan and fondant icing - the icing smooths on with less air bubbles than if water is used. Royal icing - no spirit required. Also use vodka or gin to mix powdered food colourings to paint onto icing - spirit evaporates quickly so your "painting" dries rapidly. Now for my question. I normally use lots of cream sherry in a fruit cake, and lots more on the outside whilst it's maturing. Made a cake today and only had a small amount of sherry so used that but also added brandy. Once the cake is cooked, can I feed it with sherry or do I have to continue with the brandy which will, presumably, have a stronger flavour?


I think it is a briliant cake.

Peter Austen

I am a retired bricklayer and not entirely conversant with cake making so I thought I would have a crack at Mary's cake. Well its quite a long winded affair what with soaking the fruit and all bit I stuck with it , despite my wife's comments that " Thats not the way I'd do it" were rather frequent. Anyway its done and I have to say its quite a success, very rich fruity and flavoursome so well done Mary and thankyou


I have loved this gorgeous cake every year since the 1980s, when I first found the recipe in Family Circle. I kept the old magazine for years, then, horror! Lost it, so had to rely on memory. The recipe got a bit changed over the years as a result, but today I found it again online. It's soaking the fruit for days that does it. Now I make it for my son in law as a Christmas gift every year as he likes it best even though he is a great Christmas cake connoisseur. This year it will be the authentic version, but adding cranberries. Thanks Mary Berry, your recipe has totally stood the test of time and I know it will be as great this year as ever. However, I'd better get a move on as I'm very late in baking it this year.


Hey come on now, no need to behave like that. If the lady did not enjoy the cake she is allowed to voice that unless George Orwell's concept of the thought police has been realised here, in the comments page of a Mary Berry recipe. Furthermore, you judge her spelling as if you know this person and her past education, what if this lady has dyslexia? That's a very difficult thing to live with. Anyway, good luck with the cake folks, I hope you enjoy it.


Hi everyone, I think I made a terrible mistake when baking this cake.. I accidentally had the temperature on at 150, not 140. 10 degrees doesn't seem like a huge amount, but I'd had the cake baking for 90 mins before I realised my mistake. I changed temperature and watched the cake like a hawk before taking it out after 3 hours 10 mins (cake seemed quite firm and no residue on the toothpick- couldn't find the skewers!) but I wonder if I've already done too much damage, ie, dried it out too much? Also, need advice re. storage: is it so necessary to have an airtight container, or does it work to simply store in paper and foil and keep in the cupboard as Mary Berry suggests? For the life of me I've been unable to find an airtight container. Thanks!


Does anyone know if Tesco are doing the pre done dry ingredients this year .Heather Chelmsford


UPDATE!! I made my cake without problem and used some extra mix for some little tasters. It's delicious! and soaking the fruits for 3 days really helps keep in the moisture as does retaining the baking paper. FAB!!


Most recipes use medium eggs. I'm going to use medium


No it's not impossible to make a christmas cake without sugar. My daughter is a diabetic so I make two cakes. Hers is filled with all natural fruit and no added sugar. They are both equally nice.


Yes, or maple syrup.


By the time the cake is baked there is no alcohol left in there. Your kids can have it no problem.


It would depend on what diameter your tin is, if you use a smaller tin than recommended the cake will be deeper and take longer to cook. However, that is what I was checking as I have two recipes, one says 4-4.5 hours, the other says 3-3.5 hours - same amount of ingredients and same cake size! My oven tends to be on the hot side. If you have a problem with it not cooking (the one in the post above by nocolee looks undercooked) then invest in an oven thermometer. I have never had a cake turn out like that one!

Irina Smith

yes, you have to get rid of the syrup, you wash them very well and then pat them well with paper towel till they are fairly dry. Mary spoke about this in British Bake Off - The Masterclass, this season.


Do you steep the cherries if they are glace? Thanks!


Do you steep the cherries also?


We had this as our wedding cake, made with brandy. The top layer was wrapped in 2 layers of grease proof paper, one layer of foil and it survived for 2 1/2 years! (We had it professionally re-iced for the christening of my oldest daughter). It was delicious, we were all surprised how well it lasted.

averil johnson

Firstly, Sammy Scofield needs to learn how to spell. Secondly, great recipe, great cake. Brings back memories of 1940's Post War England.


I knead to add extra cherries because the kids kept taking them from the mixture. Is it ok to add non washed cherries without soaking. Any veiws?


Baked this cake last night it took over 5 hours but I think that is because I added extra sherry and orange juice to the fruit when I soaked them for 3days it is worth baking long and slowly on low heat turned out lovely. The only thing I say is make sure it's nice even on top before you put into bake as mine has a slight slope! Going to hide it with icing no one will know : )


Really easy to make I used jack Daniels honey instead of sherry and because I had a slightly smaller cake tin I had some mixture left over so cooked that as a taster, it turned out a very nice moist fruit cake, I put in extra nuts instead of peal and got a lovely nutty fruit cake thanks Mary berry.


are you only meant to feed once? I thought you had to feed a fruit cake for a few weeks. Can someone please advise me as have made the cake and now don't know what to do?1


It is not cooked. Some Christmas cakes take 15 hours to cook. All ovens vary. The best way to cook a Christmas cake is on a very low temperature for a very long time.

Jennie Stevens

This is an amazing cake. I've now just finished baking my 4th. My husband couldn't help trying the one I made 3 weeks ago for Christmas. Friends and family have all tried it and that's why I've ended up making 4 !!! Lovely moist flavoursome cake. Yum Yum. :-).


I baked this cake last night and it seemed to look okay. I have just scanned the ingredients again and realised I didn't add any self raising flour at all!!! HELP!!! Will it still taste okay? The only thing I had noticed was that it was very crumbly with all the fruit in it and not so much 'cake', now I know why!!

June Ranger

Please clarify the size of the tin. 23 cms (9 in) deep? Surely that must be the DIAMETER of the tin?


There's a no sugar fruit cake that my Mum does that's really nice. I think it's from Weight Watchers bizarrely!

Diane kempton

Merry XMAS every1 for this year and good luck cake making. LuV MERRY BARRY


Hi, I'm baking mine in two loaf tins now. How did yours turn out? I'm not sure how long to cook for... Recipe was for 8 inch round.. Can anyone offer some quick advice?


I made this cake last christmas best fruit cake i've ever tasted. I made 2 one for home and one for work and this year work colleages have already asked me to make it again. so I'll be making 2 again this year i think. i would'nt change a thing in this cake why spoil perfection.


Please can someone tell me if I have to soak the fruit first for 3 days as if it had booze in it or do I just add juice Thanks


Does anyone know If I bake this recipe in two 8" x 4" loaf tins instead of an 8" square tin what would be the cooking period be and should I still cook at gas mark 1.


I have just started soaking my fruit and will be baking my cake at the weekend. I am a bit confused by the height of the cake, will it be 9inch tall when cooked? I am finding it impossible to find a tin or container that is 9inches tall to store the cake in once it is cooked. Any help would be appreciated


Mine took 2hrs 40 mins


Made this cake for Xmas 2017, left out the glacé cherries as I don’t like them. It only took 21/2 hrs cooking time, covered the top after an 11/2. It was so moist and tasty, family & friends all commented how nice it was. I was late making it this year, only 2 weeks before the big day.i soaked the fruit in drambuie for 3 days before using. Was a little crumbly, but didn’t spoil the taste at all.

lorna smith

Beautiful cake followed the instructions carefully substituting sugared cranberries for the raisins and it turned out really well. None left by New year some ordering more ingredients to make another for the cake tin today.Highly recommended. xxx

Ivor Putnam

I made this cake and stuck to the recipe last year. It was absolutely delicious. All my friends who had it loved it. So I will be making it again this year.


Are the quantities on this correct? I am at the fruit soaking star and already think the fruit alone looks like it won’t fit into the reccomended size of cake tin!

Peter Evans

this cake is ten times better if you use brandy instead of sherry and not so much treacle


I'm so pleased I found this recipe. I made this cake for the first time for Christmas 2015. Having made many Christmas cakes over the years, some good, some not as good, this one was absolutely the very best. Everyone loved it and all said how moist it was and what a lovely flavour. Like others, I used Brandy instead of Sherry. I have a fan oven and I set it to 120c exactly as the recipe recommends and it was perfectly done in 3 hours 40 minutes. I started to check it after 3 hours 30 minutes as a fan oven does generally cook faster. I highly recommend this recipe and will be making it again next year. In fact my brother and sister in law have asked me if I'll cook it for a wedding cake!

Tim D

In the "Method", it refers to a 23cm (9ins) deep" baking tin. Surely this should be width and not depth??


Well this cake has just gone in the oven and my fingers are well and truly crossed, while measuring the flours I noticed it said 75g (3oz) self raising flour and 175g (6oz) plain flour I have adjusted it to 150g but hope none of the other measurement are wrong x

Sue Maxam

Really easy to make, used sherry. Now in oven, an hour to go, smells gorgeous. Am going to look for a Mary Berry xmas pud


Hi everyone. I made this cake two weeks ago and have fed it each week so far. I noticed this morning that the bottom of the cake is very wet through the baking parchment. The sherry has pooled at the bottom. Should I stop feeding for a while? Thanks for any help xx


I have just made this using gluten free flour and it worked perfectly! Tastes amazing! Very happy.


Hi, can anyone tell me how to make the icing for this? I see the ingredients, but no method! Thanks

Gabriella farnocchia

What's the diff between raisins,siltanas .and currants can't get them here just siltanas pls help

Gabriella farnocchia

If treacle is not available in foreign countries what can be used in its place?pls help


I made this cake fir Christmas this year and followed the recipe to the letter. I'm an experienced baker and its not often I am disappointed with something I bake but I was with this cake. It was too crumbly and could not be sliced properly. To new it seemed too much fruit and not enough cake!! I will go back to my old recipe which is in a BeRo flour book of cake recipes that I acquired forty years ago. Was never disappointed with that one. Recipe needs looking at and maybe revising.


Only made the cake yesterday, turned out great, the only differences I made were instead of 1.38kg fruit I used 1kg. And I didn't need to keep it in the oven for 4 1/2 hours, only needed 3 1/2 hours 😃


Had plenty of replies to tell me it is the best tasting Christmas cake, they have ever tasted. Thankyou.


I'm just about to make this cake (although I realise it's getting a bit close to Christmas to feed it properly :-s), and it's the first one I've done from scratch. I made one a few years ago with one of those kits and remember wrapping the outside of the tin and putting a lid of paper with a hole on top. Do I not need to do that with this cake? Will the sides not catch? Also, with 'double lining' - should I grease and line one layer, and then grease and line a second layer so that it's all fixed to the side of the tin, just put a second layer of loose paper inside the first, or just fold over a single piece? Sorry for the daft question, it's the first time I've made a proper fruit cake, I'm more used to just basic lining for sponges!


Hi. Can anyone help? I just made my first Christmas cake and used sr flour by mistake. The oven is on at 140 will it be ok? Because c cake is dense I almost filled the cake mixture to the top of the tin

pamela melling

Just made this cake I've used cream sherry will it be ok ? .....

Irina Smith

Absolutely fantastic recipe. Did it to the T, with only difference that i substituted glace cherries with dry prunes and dry figues. Baked it for 4 hrs, covered with foil after 2. Anyhow, dont know what some of ppl did wrong, coz it turned out absolutely fab, definetely going to make it every year.

James Smyth

Do I put the dried fruit mix in the fridge for three days?


I agree I have been making this cake for the last 4 hours I find it quick and easy compared to some. The cake is only as good as the ingredients you put into it. Good sherry, butter etc. I have never had this cake turn out bad. I also tried the packs in Tesco. Bought a load when they went on sale. Adjusted some recipes and and put marzipan through the middle of one for Easter Simnel cake. I think Mary is an amazing women.#


Yes mine normally takes around the 3 hour mark


Well done Peter. Good for you. There was a builder on the Great British Bake Off this year. so your in good company.

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