Discover the timeless elegance of Mary Berry Christmas Genoa cake. This delightful christmas mary berry cake recipe is perfect for your festive celebrations. Enjoy a rich, incredibly moist fruit cake, brimming with vibrant flavors. It is a simple, reliable, and utterly iconic recipe that brings cheer to any holiday table.
Why You’ll Love This Mary Berry Christmas Genoa Cake
- Experience the authentic Genoa cake style, a true British classic.
- Delight in its beautiful, festive presentation, perfect for holiday gifting.
- Enjoy a rich, perfectly balanced fruit flavor that isn’t overly sweet.
- Follow Mary Berry’s trusted method, ensuring baking success every time.
- This impressive cake is wonderful for making ahead, saving you time during busy holidays.
Ingredients for Mary Berry Christmas Genoa Cake
Gather these fresh ingredients for your delicious mary berry christmas Genoa cake recipe:
- Dry Fruits: 350g red or natural glacé cherries, 225g can of pineapple in natural juice (drained), 50g ready-to-eat dried apricots, 50g whole orange peel, 350g sultanas.
- Nuts: 100g blanched almonds, 75g ground almonds, blanched whole almonds for decoration, walnut halves for decoration.
- Dairy/Wet: 250g unsalted butter, softened; 5 large eggs, lightly beaten.
- Sugar: 250g caster sugar.
- Flour: 250g self-raising flour.
- Flavourings: Finely grated rind of 2 lemons.
- Glaze/Decoration: 100g apricot jam, additional red or natural glacé cherries for decoration, colored ribbon.
Notes & Substitutions
Always prepare your fruit by chopping larger pieces to match the size of the sultanas. There’s no need to soak the fruit for this particular mary berry christmas Genoa cake recipe. If you prefer, substitute some glacé cherries with cranberries or mixed peel for a different flavor profile. For the nuts, feel free to use sliced almonds or pecans instead of walnuts, or omit them if there are nut allergies. Ensure your self-raising flour is fresh; if using plain flour, add 2.5 teaspoons of baking powder.
Equipment You’ll Need
You will need a few essential items to make your Genoa cake. Gather a 20cm (8-inch) round cake tin for baking. You’ll also need several mixing bowls and an electric mixer for creaming. Prepare baking paper for lining the tin and a wire cooling rack. Finally, have your measuring cups and spoons ready for accuracy.
Step-by-Step Instructions
Follow these clear steps to create your delightful christmas mary berry cake recipe:
- Prepare Oven and Tin: Preheat your oven to 140°C (120°C fan/Gas Mark 1). Grease and line the base and sides of a 20cm (8-inch) round cake tin with baking paper.
- Chop Fruits: Finely chop all your dried fruits: the glacé cherries, drained pineapple, dried apricots, and whole orange peel. Zest your two lemons into a bowl.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and caster sugar together. Beat them thoroughly until the mixture is light and fluffy. This step is crucial for a tender cake.
To master this fundamental technique, learn more about the science behind creaming butter and sugar for optimal cake texture.
- Add Eggs: Gradually beat in the lightly whisked large eggs, adding a spoonful of flour with the last addition if the mixture looks like it might curdle. Mix until just combined.
- Fold in Dry Ingredients: Gently fold in the self-raising flour and ground almonds. Be careful not to overmix; stop as soon as no streaks of flour remain.
- Mix in Fruits: Add the prepared chopped dried fruits and lemon zest to the batter. Mix everything gently with a spoon or spatula until the fruit is evenly distributed.
- Fill Cake Tin: Spoon the cake batter into your prepared lined cake tin. Level the top gently with the back of the spoon.
- Decorate with Nuts: Arrange blanched whole almonds and walnut halves decoratively on top of the cake. Press them slightly into the batter.
- Bake the Cake: Bake the cake in the preheated oven for approximately 2 to 2.5 hours. The baking time can vary, so start checking around the 2-hour mark.
- Check for Doneness: Insert a skewer into the center of the cake. It should come out clean when the cake is fully baked. If it’s still sticky, continue baking for a short while longer.
- Cool Completely: Allow the cake to cool in its tin for about 30 minutes. Then, turn it out onto a wire rack to cool completely before decorating.
- Glaze and Finish: Warm the apricot jam in a small saucepan over low heat until it becomes fluid. Brush the warm jam evenly over the top of the cooled cake. Decorate with additional glacé cherries, if desired. Once cooled and set, tie a festive colored ribbon around the side of the cake.
Pro Tips & Troubleshooting
Always ensure your butter and eggs are at room temperature before you start baking. This helps them emulsify better, creating a smoother batter. Do not overmix the cake batter once the flour is added; this can develop the gluten too much, leading to a tough cake. Place your decorative nuts strategically on top, ensuring they are evenly spaced for the best visual appeal. Monitor your oven temperature throughout baking, as oven hot spots can cause uneven browning. If your cake starts to brown too quickly, loosely tent it with foil. To prevent the cake from drying out, avoid opening the oven door too frequently during the first hour of baking. If fruit sinks to the bottom, try tossing it with a tablespoon of flour before adding it to the batter. This helps it suspend better.
Serving, Storage & Variations
Serve slices of your Genoa cake elegantly on a pretty plate, perhaps with a dusting of icing sugar or a dollop of clotted cream. This cake is truly special and makes a fantastic center piece for any holiday gathering.
Storage
Store your cooled mary berry christmas Genoa cake recipe in an airtight container at room temperature for up to 2 weeks. For longer storage, you can wrap it tightly in cling film, then foil, and freeze it for up to 3 months. Thaw completely at room temperature before serving.
Variations
For a richer flavor, you can “feed” the cooled cake with a few tablespoons of brandy or rum. Prick the cake top with a skewer and spoon the alcohol over it. Experiment with different dried fruit combinations like figs, cranberries, or even dried pears. Change the nut mix by adding pecans or hazelnuts. For an alternative decorative finish, consider a simple layer of marzipan and royal icing, or a drizzle of white chocolate.
Nutrition Information
(Estimated per slice, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 20-25g |
| Saturated Fat | 12-15g |
| Carbohydrates | 60-70g |
| Sugars | 45-55g |
| Protein | 5-7g |
| Fiber | 2-3g |
Disclaimer: These values are estimates and can vary based on specific ingredients and serving size. They are provided for general information only.
FAQ About Mary Berry Christmas Genoa Cake
For a deeper understanding of this classic, exploring the history and characteristics of Genoa cake provides fascinating insights into its origins.
What defines a Genoa cake? A Genoa cake is a type of rich, dense fruit cake, traditionally made with butter, eggs, flour, and a generous amount of dried and candied fruits. It often features a decorative nut topping, distinguishing it from other fruit cakes.
How far in advance can I bake this cake? This cake stores beautifully and tastes even better a few days after baking. You can easily bake your mary berry christmas Genoa cake recipe up to two weeks in advance, or even longer if you plan to freeze it.
Can I use different types of fruit? Absolutely! Feel free to customize the fruit mixture to your liking. Just ensure the total weight of dried fruits remains similar for best results.
Why did my cake crack on top? Cracking can happen if the oven temperature is too high, causing the outside to cook faster than the inside. It can also occur if there’s too much flour or if the batter is overmixed.
Is this cake suitable for gifting? Yes, this beautiful and delicious cake makes a fantastic homemade gift for friends and family during the holiday season. Wrap it nicely with a ribbon and present it with love.
Conclusion
Embrace the festive spirit by baking this truly delightful mary berry christmas Genoa cake recipe. This classic Genoa cake brings warmth and joy to any holiday table with its rich fruits and comforting flavors. We encourage you to try Mary Berry’s reliable recipe and create your own cherished holiday tradition. Wishing you all very happy and delicious Christmas celebrations!
Mary Berry Christmas Genoa Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 140°C (120°C fan/Gas 1). Grease and line a 20cm (8-inch) round cake tin with baking paper.
- Finely chop glacé cherries, pineapple, apricots, and orange peel. Zest lemons into a bowl.
- In a large bowl, cream softened butter and caster sugar until light and fluffy.
- Gradually beat in eggs, adding a spoonful of flour with the last addition to prevent curdling.
- Gently fold in the self-raising flour and ground almonds until just combined.
- Stir in the prepared fruits and lemon zest until evenly distributed.
- Spoon batter into lined tin and level the surface with the back of a spoon.
- Decorate the top with blanched almonds and walnut halves, pressing them lightly into the surface.
- Bake for 2–2.5 hours, checking from 2 hours. A skewer should come out clean when done.
- Cool in tin for 30 minutes, then transfer to a wire rack to cool completely.
- Warm apricot jam in a saucepan. Brush over the top of the cooled cake.
- Decorate with additional glacé cherries and tie with a festive ribbon once the glaze is set.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
