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When you want to bake a Christmas cake but don’t have the correct tin size, Mary Berry comes to the rescue! Using her calculator below, simply enter your tin shape and size or the number of people you want to serve and you’ll get a bespoke recipe for her classic Christmas cake – with your choice of icing.

Mary’s Christmas cake tips

Mary advises that for best results you make your Christmas cake at least 3 weeks ahead of the big day. If you’ve left it later than that, don’t panic – your cake will still taste delicious! When the cake is completely cold, wrap it in a double layer of greaseproof paper and then in foil and store in a cool place for up to 3 months. You can even freeze it. Decorate your Christmas cake with crystalised fruit, ribbon or stars – you’ll find icing ideas in the link below.

If you have any queries about Mary Berry’s calculator, please contact the ����ý following the link at the bottom of the page.