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The Best Quick Christmas Cake (Mary Berry’s Recipe)

As the holiday season looms ever closer, it can be difficult to find time for activities like baking. However, this quick and easy Christmas cake from a Mary Berry recipe proves that caution can be thrown to the wind without sacrificing quality—because everyone deserves a delicious festive treat!

In just a few minutes you can prepare a delightful cake that’s sure to bring joy to any occasion; indulge in its festive flavours with minimal fuss and even less stress. So grab your aprons, let’s get ready to bake!

quick christmas cake

Ingredients

  • 70 g Currants
  • 40 g Sultanas
  • 40 g Raisins
  • 50 g Glacé Cherries (washed, rinsed and quartered)
  • 25 g Dried Apricots
  • Alternatively you can buy ready mixed fruit.

Other Ingredients

  • 1 tbsp Brandy plus extra if soaking overnight
  • 50 g Plain Flour
  • ½ tsp Ground Mixed Spice
  • ¼ tsp Ground Nutmeg
  • 50 g Butter (softened)
  • 50 g Dark Brown Sugar
  • 1 Egg
  • 10 g Chopped Almonds
  • ½ tbsp Black Treacle
  • 1 Lemon Zest (Finely grated)
  • 1 Orange Zest

Topping

  • 200 g Marzipan (Ready Made)
  • 200 g Fondant Icing (Ready Made)
  • Decorations

How to make a quick Christmas cake

For the overnight soak option, combine the fruit (Currants, Sultanas, Raisins, Glacé cherries, Dried Apricots) in a large bowl. Add enough brandy for the fruit to soak up, and stir to mix well. Cover and leave over night.

For the quick option, add the fruit to a saucepan with about 50ml water and the orange zest . Bring to the boil then simmer for 10 minutes. Set aside.

Preheat the oven to 140℃/120℃fan/Gas 1/280℉

Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.

Grease and fully line the brownie tin. Spoon the mixture into the tin and level the surface. Bake in the oven for 55 minutes or until the knife inserted comes out clean. Leave to cool in the tin.

Topping

Roll out the marzipan until you have a thickness of about 3mm. Set aside.

Spread out the marmalade or apple jelly on top of the cake. Carefully lift the marzipan and place on top of the cake. Press down lightly until you can see the edges. Cut the excess off with a sharp knife.

Roll out the icing the same thickness as the marzipan and place on top pressing down lightly until you see the edges coming through. Cut off the excess. Decorate with decorations or leftover marzipan or fondant and cut into 12 slices.

thin quick Christmas cake

Last Minute Christmas Cake

When the clock is ticking and you’re in a festive frenzy, there’s nothing better than a quick, simple, and utterly delectable last minute Christmas cake. This recipe is your holiday saviour, coming to the rescue when time is scarce. With a medley of mixed dried fruits with brandy, this cake bursts with flavour at every bite. Here’s why you’ll absolutely love this recipe:

  • Speedy Preparation: No more long hours spent in the kitchen. This recipe gets you a rich, full flavoured Christmas cake in no time.
  • Easy to Follow: Even if you’re not an expert baker, this straightforward recipe will guide you to a successful, scrumptious result.
  • Versatile Ingredients: Use what’s already in your pantry. Mixed dried fruits, some spirits or fruit juice, and you’re all set.
  • Rich and Moist: Every bite of this cake is a delightful surprise, filled with juicy fruits and a hint of alcohol or tangy fruit juice.
  • No Need to Feed : There is no need to feed your cake months in advance.
  • Perfect for Sharing: Whether it’s a family gathering or a party with friends, this cake serves up joy in every slice.

So, when it’s crunch time and you need a Christmas miracle, turn to this quick Christmas cake. It’s quick, it’s easy, and above all, it’s irresistibly delicious! My husband loved it!

Quick Christmas Cake Top Tips

Here are some top tips to help you perfect your last minute quick Christmas cake:

  • Pre-soak the dried fruits: Even though this isn’t the quick option you do get the maximum flavour into your cake, soak your mixed dried fruits in brandy or spirits overnight. This will ensure they’re plump and juicy when baked.
  • Use room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This will help them mix together more easily and evenly.
  • Line your cake tin: Ensure you line your cake tin with parchment paper. This will prevent the cake from sticking to the tin and make it easier to remove once baked.
  • Check for doneness: Use a skewer or sharp knife to check if your cake is done. If it comes out clean, your cake is ready. If not, bake for a little longer.
  • Let it cool: Allow your cake to cool in the tin before removing it. This will make it easier to handle and less likely to crumble.
  • Store properly: If you’re not serving your cake immediately, wrap it in baking paper followed by tin foil or store in an airtight container to keep it moist and fresh.
  • Decorate as desired: Feel free to get creative with your decorations. Icing sugar, marzipan, fondant, or even simple Christmas-themed cake toppers can add a festive touch.
thin quick Christmas cake

Quick And Easy Christmas Cake

Rachel
Easy delicious Christmas cake for 12 servings.
5 from 4 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 45 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 12

Ingredients
  

Fruit Mix

  • 70 g Currants
  • 40 g Sultanas
  • 40 g Raisins
  • 50 g Glacé Cherries (washed, rinsed and quartered)
  • 25 g Dried Apricots

Other Ingredients

  • 1 tbsp Brandy (plus extra if soaking overnight)
  • 50 g Plain Flour
  • ½ tsp Ground Mixed Spice
  • ¼ tsp Ground Nutmeg
  • 50 g Butter (softened)
  • 50 g Dark Brown Sugar
  • 1 Egg
  • 10 g Chopped Almonds
  • ½ tbsp Black Treacle
  • 1 Lemon Zest (Finely grated)
  • 1 Orange Zest

Topping

  • 200 g Marzipan (Ready Made)
  • 200 g Fondant Icing (Ready Made)
  • Decorations

Instructions
 

  • For the overnight soak option, combine the fruit (Currants, Sultanas, Raisins, Glacé cherries, Dried Apricots) in a large bowl. Add the brandy, and stir to mix well. Cover and leave over night.
  • For the quick option, add the fruit to a saucepan with about 50ml water and the orange zest . Bring to the boil then simmer for 10 minutes. Set aside.
  • Preheat the oven to 140℃/120℃fan/Gas 1/280℉
  • Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.
  • Grease and fully line the brownie tin. Spoon the mixture into the tin and level the surface. Bake in the oven for 40 minutes or until the knife inserted comes out clean. Leave to cool in the tin.

Topping

  • Roll out the marzipan until you have a thickness of about 3mm. Set aside.
  • Spread out the marmalade or apple jelly on top of the cake. Carefully lift the marzipan and place on top of the cake. Press down lightly until you can see the edges. Cut the excess off with a sharp knife.
  • Roll out the icing the same thickness as the marzipan and place on top pressing down lightly until you see the edges coming through. Cut off the excess. Decorate with decorations or leftover marzipan or fondant and cut into 12 slices.
4 Weekly Meal PlannerHow to meal plan WITHOUT thinking about what to make for dinner!
Keyword brandy, Christmas treats, mixed fruit
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

4 Comments

  1. The method includes ingredients not mentioned in the ingredients list. Apple jelly, marmalade, candied peel?

5 from 4 votes (3 ratings without comment)

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