The holiday season is upon us, and what better way to celebrate than with a classic Christmas cake? This Bero recipe for Christmas cake is the perfect way to add some festive cheer to your dessert table. With its rich fruitiness and warm spices, it’s sure to be a hit with everyone. So, let’s get started!
- 500g mixed dried fruit
- 175g plain flour
- 175g caster sugar
- 175g butter
- 3 eggs
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tbsp black treacle
- 1 tbsp brandy (optional)
- Preheat your oven to 160°C/320°F/Gas Mark 3. Grease and line a 20cm/8inch round cake tin.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a little flour with each egg to prevent the mixture from curdling.
- Sift in the remaining flour, mixed spice, cinnamon and baking powder, and fold in gently.
- Add the dried fruit, black treacle and brandy (if using) and mix well.
- Spoon the mixture into the prepared tin and level the surface with the back of a spoon.
- Bake in the centre of the oven for 2-2.5 hours, or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
One portion of this Bero recipe for Christmas cake contains approximately:
- Calories: 414
- Protein: 4g
- Carbohydrates: 63g
- Fat: 17g
- Saturated Fat: 10g
- Fibre: 2g
- Sugar: 47g
- Salt: 0.2g
This Bero recipe for Christmas cake takes approximately 2-2.5 hours to bake in the oven.
- 20cm/8inch round cake tin
- Baking paper
- Mixing bowl
- Electric mixer or handheld whisk
- Spatula or wooden spoon
- Wire rack
This Bero recipe for Christmas cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It’s perfect for sharing with family and friends during the holiday season.
If you want to mix things up a bit, you can try adding different types of dried fruit to this Bero recipe for Christmas cake. Apricots, figs and prunes all work well. You can also experiment with different spices, such as nutmeg or ginger, to give the cake a unique flavour.
If you don’t have black treacle, you can use molasses or honey instead. And if you don’t want to use brandy, you can leave it out or substitute it with orange juice.
This Bero recipe for Christmas cake will keep for up to a week if stored in an airtight container at room temperature. You can also freeze it for up to 3 months. To defrost, simply leave it at room temperature for a few hours.
- Make sure your butter is at room temperature before you start, as this will make it easier to cream together with the sugar.
- If you’re using a fan oven, you may need to reduce the temperature slightly to 150°C/300°F/Gas Mark 2.
- Don’t overmix the cake batter once you’ve added the flour, as this can make the cake tough.
Remember to soak your dried fruit in advance for best results. You can do this by placing it in a bowl with some brandy or orange juice and leaving it to soak for a few hours or overnight.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can make this Bero recipe for Christmas cake up to a week in advance. Just make sure you store it in an airtight container at room temperature.
Can I freeze this cake?
Yes, you can freeze this Bero recipe for Christmas cake for up to 3 months. To defrost, simply leave it at room temperature for a few hours.
Can I use different types of dried fruit?
Yes, you can experiment with different types of dried fruit to see what works best for you. Apricots, figs and prunes all work well.
This Bero recipe for Christmas cake is a classic holiday treat that’s sure to please. With its rich fruitiness and warm spices, it’s the perfect way to add some festive cheer to your dessert table. So why not give it a try for yourself? It’s easy to make and absolutely delicious!