BeRo Christmas Cake Recipe

The BeRo Christmas Cake Recipe is a traditional recipe for Christmas cakes, which dates back to 1920, more than a 100 years ago. The recipe was first shared by BeRo in the third edition of their little cookery books, along with instructions for the icing as well.

The Christmas Cake is made a few months before Christmas, in order to give time to ‘feed’ the cake. The word ‘feeding’ in this context means to poke some holes on the top of the cake and spoon over two teaspoons of alcohol/fruit juice over the top of the cake, This process is repeated every 2 weeks and creates almost a sugar glaze to the cake.

BeRo Recipe For Christmas Cake – Everything You Need To Know:

The BeRo recipe for Christmas cake consists of main ingredients: flour, butter, caster sugar, alcohol/fruit juice, and pre-soaked mixed dried fruits. The recipe can be prepared in around five hours and can serve up to 16 individuals. There are 384 calories per serving in this BeRo Christmas Cake Recipe.

There is both an alcohol and alcohol free version of this recipe. For the alcohol free recipe, substitute the alcohol for a fruit juice such as orange juice. This version of the recipe is suitable for the people who do not want to consume any type of alcohol, but still want a traditional Christmas cake.

BeRo Christmas Cake Ingredients

• 340 g Self-Raising Flour: Self-raising flour gives this BeRo Christmas Cake Recipe the perfect raise during baking.
• 225 g Unsalted Butter: Unsalted butter adds richness, tenderness and structure to the batter.
• 225 g Caster Sugar: Caster sugar gives the cake a crunchy texture as well as a darker color.
• 110 g Ground Almonds: Almonds add texture and flavor to the cake.
• 1 tsp Mixed Spice: Mixed spices balances out the sweetness of the sugar and soaked fruits.
• 4 Eggs: Eggs add structure and stability as well as moisture to the cake batter.
• 120 ml Milk: Milk adds creamy richness and moisture to the cake batter.
• 900 g Pre-Soaked Mixed Dried Fruit: The dried fruits are soaked in alcohol or fruit juice for a week before using them in the BeRo Christmas Cake Recipe.
• 2 tsp Alcohol: Alcohol or orange juice is used to “feed” the Christmas Cake.

How To Make BeRo’s Christmas Cake?

1. Drain all the liquid from the pre-soaked mixed dried fruit, by leaving it over a sieve for at least 10 minutes.
2. While the mixed dried fruit is draining, mix the softened butter and sugar together until the mixture is soft, fluffy and paler.
3. Whisk the eggs with alcohol in a separate bowl. In another bowl, mix all the dry ingredients together.
4. Add some of the flour mixture, then some of the egg and alcohol mixture into the butter mixture, alternating till all is added. In between each addition, mix thoroughly.
5. Add the drained fruit and fold it in increments for even distribution.
6. Preheat the oven to 300°F.
7. Take a round baking tin and grease it with butter or parchment paper. Wrap 2 layers of paper around the outside of the cake tin, about 5cm higher than the top of the tin. Hold in place with butcher’s string.
8. Add the cake batter into the dough and bake for 3 to 4 hours. After about 1 hour of baking and once the top is set, cover the top of the cake with batter.
9. Once the cake is done, the wooden stick will come cleanly out of the cake without any crumbs.
10. While the cake is still warm, poke some holes in the top of the cake and spoon over 2 tbsp of alcohol. Leave the cake to cool down on top of a cooling rack.

Also Try: Ben’s Cookies Recipe

Tips To Make The Best BeRo Christmas Cake

Follow these tips and tricks for the best possible results on this BeRo Christmas Cake Recipe:

• Make sure not to use the drained liquid from the soaked fruit to make the batter or to add it to the top of the cake.
• Make sure to grease the baking tin with butter.
• Make sure to cut strips of paper to line the insides of the baking tin. Hold these lines of paper in place with baking spray or butter.

BeRo Christmas Cake Recipe FAQs

How long can you store BeRo’s Christmas Cake for?

BeRo’s Christmas Cake can be stored in the refrigerator for up to a month in an airtight container. Make sure to allow the cake to cool down completely before putting it in the refrigerator.

What makes the Christmas cake dry?

The main reason for a dry Christmas cake is over-baking the cake. There is only a 1-2 minute window between a perfectly baked cake and a dry cake. Thus, make sure you are keeping an eye on the cake.

How long before Christmas can you make Christmas Cake?

You can make your Christmas Cake as early as 3 months before Christmas. Once the cake is baked, feed it with alcohol or orange juice every 2 weeks. Wrap the cake in tin foil and then freeze it.

BeRo Christmas Cake Recipe Card