Mary Berry Mini Christmas Cakes Recipe

Introduction

These Mini Christmas Cakes by Mary Berry are delightful festive treats that are perfect for sharing or gifting. Packed with mixed dried fruit and warm spices, they bring classic holiday flavors into a cute, individual-sized cake.

Ingredients

• 175g softened butter
• 175g light brown soft sugar
• 3 large eggs
• 175g self-raising flour
• 2 tsp ground mixed spice
• 115g mixed dried fruit
• 2 tbsp brandy or orange juice
• For the Icing: 115g icing sugar
• 1-2 tbsp warm water
• Glacé cherries
• Icing holly leaves

Instructions

1. Step 1: Preheat your oven and grease and line a 12-hole muffin tray with paper cases.
2. Step 2: Beat the softened butter and light brown sugar together until creamy and light.
3. Step 3: Gradually add the eggs to the butter and sugar mixture, mixing well after each addition.
4. Step 4: Sift the self-raising flour and ground mixed spice into the wet ingredients, then fold together gently.
5. Step 5: Fold in the mixed dried fruit and the brandy or orange juice evenly through the batter.
6. Step 6: Spoon the mixture into the prepared muffin holes, filling each about two-thirds full.
7. Step 7: Bake in the preheated oven for 25 to 30 minutes, or until golden and a skewer inserted into the center comes out clean.
8. Step 8: Allow the mini cakes to cool completely on a wire rack.
9. Step 9: To make the icing, mix the icing sugar with enough warm water to form a thick paste.
10. Step 10: Spoon the icing over each cooled cake, then decorate with a glacé cherry and icing holly leaves for a festive finish.

Tips & Variations

• Soak the dried fruit in brandy or orange juice overnight for more intense flavor and moistness.
• Use cranberry or cherry mixed fruit for a tart contrast to the sweet cake.
• Swap the icing holly leaves for small festive sprinkles or edible glitter to change up the decoration.

Storage

Store the mini cakes in an airtight container at room temperature for up to 5 days. They can be frozen for up to 2 months; thaw at room temperature before icing and decorating. When reheating, warm gently in a low oven for a few minutes to refresh the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can substitute plain (all-purpose) flour, but you will need to add 2 teaspoons of baking powder to ensure the cakes rise properly.

Is it necessary to use brandy in the recipe?

No, brandy adds traditional flavor and moisture, but orange juice is a great non-alcoholic alternative that still keeps the cakes moist and tasty.

Mary Berry Mini Christmas Cakes Recipe

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4.8 from 101 reviews

Mary Berry Mini Christmas Cakes are delightful festive treats, featuring moist, spiced cake packed with mixed dried fruit soaked in brandy or orange juice, topped with a sweet icing and decorated with glacé cherries and holly leaves. Perfect for holiday celebrations and sharing.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12 mini cakes 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Cake Ingredients

• 175g softened butter
• 175g light brown soft sugar
• 3 large eggs
• 175g self-raising flour
• 2 tsp ground mixed spice
• 115g mixed dried fruit
• 2 tbsp brandy or orange juice

Icing Ingredients

• 115g icing sugar
• 1–2 tbsp warm water
• Glacé cherries
• Icing holly leaves

Instructions

1. Prepare and Mix: Preheat your oven to 180°C (350°F) or 160°C fan oven. Grease and line a 12-hole muffin tray with paper cases. In a large bowl, beat the softened butter and light brown soft sugar together until creamy and pale. Then, add the eggs one at a time, mixing well after each addition. Fold in the self-raising flour and ground mixed spice gently until well combined.
2. Add Fruit and Bake: Fold the mixed dried fruit into the batter along with your choice of brandy or orange juice, ensuring everything is evenly distributed. Spoon the batter into the muffin holes, filling each about two-thirds full. Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
3. Cool and Decorate: Remove the cakes from the oven and allow them to cool completely on a wire rack. To make the icing, mix the icing sugar with 1 to 2 tablespoons of warm water to form a thick paste. Spoon or spread this icing over each cooled mini cake. Decorate each with a glacé cherry and icing holly leaves for a festive finish.

Notes

• Use brandy for a more traditional rich flavor or orange juice for a non-alcoholic option.
• Ensure cakes are completely cool before icing to prevent melting the icing.
• Storing the cakes in an airtight container will keep them fresh for up to 5 days.
• You can prepare these cakes ahead of time and freeze them before icing; thaw completely before decorating.
• Adjust the spice amount according to your preference for a milder or stronger flavor.

Keywords: Mary Berry, Mini Christmas Cakes, festive cake, dried fruit cake, spiced mini cakes, holiday baking, easy Christmas dessert