This Mary Berry Small Christmas Cake is a traditional and moist recipe, which is made with brandy-soaked dried fruit and classic spices. It’s the perfect small Christmas cake for the holidays, ideal for smaller gatherings.
Mary Berry Small Christmas Cake Ingredients
For the Soaked Fruit:
- 225g (8oz) Currants
- 75g (2.6oz) Sultanas
- 75g (2.6oz) Raisins
- 40g (1.4oz) Glacé Cherries, chopped
- 40g (1.4oz) Mixed Peel
- 3-4 tbsp Brandy (or Sherry)
For the Cake:
- 110g (½ cup) Plain Flour
- ¼ tsp Nutmeg
- ½ tsp Mixed Spice
- 110g (½ cup) Soft Butter
- 110g (½ cup) Dark Muscovado Sugar
- 2 large Eggs
- 1 ½ tbsp Black Treacle (or Molasses)
- 1 tbsp Golden Syrup (optional)
How To Make Mary Berry’s Small Christmas Cake
- Soak the fruit: The night before you plan to bake, combine all the dried fruits and mixed peel in a large bowl. Pour over the brandy, stir well, cover with a tea towel, and leave to soak overnight in a cool place.
- Prep the oven and tin: The next day, preheat your oven to 160°C / 140°C Fan / Gas Mark 1. Grease a deep 15cm (6-inch) round cake tin and line it completely with a double layer of baking parchment.
- Mix the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the black treacle and optional golden syrup.
- Combine and bake: Sift the flour and spices over the mixture and fold them in gently. Finally, fold in the soaked fruit mixture until everything is well combined.
- Bake the cake: Spoon the batter into the prepared tin and smooth the top. Bake in the center of the oven for 3 to 3 ½ hours. Check the cake after 2 hours; if it is getting too dark on top, cover it loosely with a piece of foil. The cake is done when a skewer inserted into the center comes out clean.
- Cool and feed: Let the cake cool completely in the tin. Once cool, you can “feed” it by poking small holes in the top with a skewer and drizzling over a little more brandy. Wrap the cooled cake in its parchment, then in a layer of foil, and store in a cool, dark place.

Recipe Tips
- How to prevent the fruit from sinking? Tossing the soaked fruit in a tablespoon of the measured flour before adding it to the batter can help suspend it more evenly.
- How to prevent the cake from burning? A long, slow bake is key. Wrapping the outside of the cake tin with a layer of brown paper or newspaper tied with string can help insulate the cake and prevent the edges from burning.
- Why “feed” a Christmas cake? Feeding the cake with a little brandy or sherry each week helps to keep it beautifully moist and adds to its rich, mature flavor. It also helps to preserve the cake.
- Can I make this without alcohol? Yes. You can soak the fruit in the same quantity of cold tea, apple juice, or orange juice instead of brandy.
What To Serve With Christmas Cake
A rich fruit cake is traditionally served on its own, but it’s also delicious with:
- A slice of sharp Wensleydale or mature cheddar cheese
- A cup of hot tea
- A small glass of Port or Sherry
How To Store Christmas Cake
- Store: Wrap the cake well in a double layer of baking parchment and then a layer of foil. Store it in an airtight container in a cool, dark place.
- Feed: If you wish, you can “feed” the cake every 1-2 weeks by drizzling a tablespoon or two of brandy over the top. It can be made several weeks or even months in advance.
Small Christmas Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 14g
- Carbohydrates: 58g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this step is crucial. It allows the fruit to plump up and absorb the brandy, which makes the cake moist and flavorful.
For the best flavor, a traditional Christmas cake should be made at least 4-6 weeks before Christmas to allow time for the flavors to mature and for you to “feed” it a few times.
Traditionally, a Christmas cake is covered with a layer of marzipan and then a layer of royal icing. You can do this about a week before you plan to serve it.
Try More Recipes:
- Mary Berry Royal Icing for Christmas Cake Recipe
- Mary Berry Victorian Christmas Cake Recipe
- Mary Berry Mincemeat Christmas Cake Recipe

Mary Berry Small Christmas Cake Recipe (6 inch)
Description
A traditional, rich, and moist fruit cake in a smaller 6-inch size, perfect for celebrating the holidays in a smaller household.
Ingredients
Instructions
- Soak all the dried fruits and peel in the brandy overnight.
- Preheat oven to 160°C/140°C Fan. Grease and double-line a deep 6-inch round cake tin.
- Cream the butter and sugar. Beat in the eggs and treacle.
- Fold in the sifted flour and spices, followed by the soaked fruit mixture.
- Spoon the batter into the prepared tin and smooth the top.
- Bake for 3 to 3 ½ hours, covering with foil after 2 hours if the top is getting too dark.
- Let the cake cool completely in the tin before turning out.
Notes
- Soaking the fruit is the most important step for a moist and flavorful cake.
- A long, slow bake at a low temperature is essential for a fruit cake to prevent it from drying out or burning.
- This cake improves with age. Make it a few weeks ahead of Christmas and “feed” it with a little extra brandy each week.
- For decoration, cover with marzipan and then royal icing a week before serving.