Mary Berry's Classic Christmas Cake

This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations. This is a great recipe--everyone I've served it to, loved it.

Mary Berry's classic Christmas cake

Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive. She knows what she’s talking about.

Preparation time overnight
Cooking time over 2 hours
Serves 10-12

INGREDIENTS
   For the cake

• 175g/6oz raisins
• 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
• 500g/1lb 2oz currants
• 350g/12oz sultanas
• 150ml/¼pt brandy or sherry, 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

   For the covering

• about 3 tbsp apricot jam, warmed and sieved
• icing sugar
• 675g/1lb 8oz marzipan

   For the royal icing

• 3 free-range eggs, whites only
• 675g/1½lb icing sugar, sifted
• 3 tsp lemon juice
• 1½ tsp glycerine

METHODS

1. For the cake, 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.
2. Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/130C Fan/Gas 1.
3. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). 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.
4. Get full methods & recipes @ bbc.com

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