This Mary Berry Mini Christmas Cakes recipe is a festive and fruity recipe, which uses an all-in-one batter method for a wonderfully simple bake. These individual cakes are perfect for gifting or for when you don’t need a full-sized Christmas cake.
Mary Berry Mini Christmas Cakes Ingredients
- 175g (6oz) butter, softened
- 175g (6oz) light soft brown sugar
- 3 large eggs, beaten
- 175g (6oz) self-raising flour
- ½ tsp baking powder
- 2 tsp ground mixed spice
- 115g (4oz) mixed dried fruit (like currants, sultanas, and raisins)
- 2 tbsp brandy or orange juice
- 115g (4oz) icing sugar
- 1-2 tbsp hot water
- 12 glacé cherries, to decorate
- Icing Holly leaves, to decorate (optional)
How To Make Mary Berry’s Mini Christmas Cakes
Part 1: Make the Cakes
- Prep Oven and Tin: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Thoroughly grease a non-stick 12-hole muffin tray and place a small circle of baking paper in the base of each hole (or use paper muffin liners).
- Mix the Batter: In a large bowl, place the softened butter, sugar, beaten eggs, self-raising flour, baking powder, and mixed spice. Beat with an electric hand-held mixer for 3-4 minutes until the mixture is pale and creamy.
- Add Fruit and Bake: Gently fold in the mixed dried fruit and the brandy or orange juice.
- Bake the Cakes: Spoon the mixture evenly into the prepared muffin tray. Bake for 25-30 minutes, until the cakes are risen, golden, and a skewer inserted into the center of one comes out clean.
- Cool: Leave the mini cakes in the tray for 3-4 minutes to firm up slightly, then carefully turn them out onto a wire rack to cool completely.
Part 2: Decorate the Cakes
- Make the Icing: Sift the icing sugar into a bowl. Stir in enough of the warm water to make a smooth and thick icing that is just pourable.
- Decorate: Spoon the icing onto the top of each cooled cake, letting it slowly drizzle down the sides.
- Finish: Top each cake with a glacé cherry and a couple of holly-shaped icing leaves, if using. Leave the icing to set completely before storing or serving.
Recipe Tips
- How to get the best flavour? For a boozier, more mature flavour, you can soak the dried fruit in the 2 tablespoons of brandy for 1-2 hours (or even overnight) before adding it to the cake mixture.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method for the cake batter, where all the main ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
- How do I know when the cakes are cooked? A fine skewer or toothpick inserted into the center of a cake should come out clean, with no wet batter attached. The cakes should also feel springy to the touch.
- Can I make these ahead of time? Yes, these cakes are perfect for making ahead. The un-iced cakes will keep well in an airtight container for up to a week, or they can be frozen.
What To Serve With Mini Christmas Cakes
These individual cakes are a perfect festive treat on their own, but they are also lovely with:
- A cup of tea or a glass of sherry
- A dollop of brandy butter or clotted cream
How To Store Mini Christmas Cakes
- Room Temperature: Store the decorated cakes in a single layer in an airtight container at room temperature. They will keep for up to a week.
- Freeze: The un-iced cakes freeze beautifully. Wrap them individually and freeze for up to 3 months. Thaw at room temperature before decorating.
Mary Berry Mini Christmas Cakes Nutrition Facts
- Calories: 316 kcal
- Fat: 13.5g
- Carbohydrates: 44.5g
- Protein: 3.4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use any mix of dried fruit you like, such as chopped apricots, glacé cherries, or cranberries. Just keep the total weight the same.
This recipe is specifically for mini cakes. For a full-sized traditional Christmas cake, it’s best to use a recipe designed for a larger tin and a much longer, slower baking time.
If the icing is too runny, add a little more sifted icing sugar. If it’s too stiff, add a few more drops of hot water until it reaches a thick, spoonable consistency.
Try More Recipes:
- Mary Berry’s Traditional Christmas Cake Recipe
- Mary Berry Chocolate and Orange Marble Cake Recipe
- Mary Berry Chocolate Brownie Loaf Cake Recipe
Mary Berry Mini Christmas Cakes Recipe
Description
A quick and easy all-in-one recipe for individual fruit cakes, perfect for festive gifting or a simple Christmas treat.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Grease and line a 12-hole muffin tin.
- Place the butter, sugar, eggs, flour, baking powder, and mixed spice in a large bowl. Beat for 3-4 minutes until pale and creamy.
- Fold in the dried fruit and brandy/orange juice.
- Spoon the mixture into the prepared muffin tin.
- Bake for 25-30 minutes until a skewer inserted comes out clean. Cool completely on a wire rack.
- Make a thick glacé icing with the icing sugar and hot water.
- Spoon the icing over the cooled cakes and top each one with a glacé cherry.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
- Soaking the fruit in the brandy beforehand will give the cakes a richer, more mature flavour.
- The un-iced cakes freeze very well, making them a great bake to have on hand for the festive season.
- These mini cakes are a lovely, lighter alternative to a traditional dense Christmas fruit cake.
