We’re going with a Mary Berry Christmas cake recipe this year. The Queen of Cakes has been baking since before Paul Hollywood was born (yes, really!) so if she hasn’t perfected it by now, no-one will.
The classic Christmas cake is made ahead of the big day, to allow time for it to mature. This Christmas cake recipe says it can be stored for up to three months. How much brandy you add in that time is up to you…
|Time: Over 2 hours cooking, plus preparation|
350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
500g/1lb 2oz currants
150ml/¼pt brandy, plus extra for feeding
2 oranges, zest only
250g/9oz butter, softened
250g/9oz light muscovado sugar
4 free-range eggs, at room temperature
1 tbsp black treacle
75g/3oz blanched almonds, chopped
250g/9oz plain flour
1½ tsp mixed spice
about 3 tbsp apricot jam, warmed and sieved
675g/1lb 8oz marzipan
3 free-range eggs, whites only
675g/1½lb icing sugar, sifted
3 tsp lemon juice
1½ tsp glycerine
You can make the cake up to three months before Christmas.
Place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three 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/275F/Gas 1.
Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two 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.
When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Allow the cake to cool completely.
Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)
The cake should be covered with marzipan about a week before Christmas.
Stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.
Brush the sides and the top of the cake with the warm apricot jam.
Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.
Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife.
Cover the cake loosely with baking parchment and leave for a few days while the marzipan dries out.
The cake should be iced just a few days before Christmas.
Whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk, but keep the speed low.
Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
Place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until you are ready to serve it.