Mary Berry Mini Christmas Cakes Recipe

This delicious fruit cake is rich, moist, and packed with soaked dried fruits, warm spices, and a hint of molasses. It’s perfect for Christmas or any special occasion. You can make it with or without brandy, and it stays soft for weeks. Whether you serve it plain, dusted with icing sugar, or with a sweet glaze, it always impresses.

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Ingredients Needed:

Fast soaked fruit:

• 300g / 10 oz raisins
• 150g / 5 oz diced dried apricots
• 75g / 2 1/2 oz mixed peel
• 150g / 5 oz glace cherries
• 180g / 6 oz dates
• 1 cup + 2 tbsp apple juice

Cake:

• 115g / 8 tbsp unsalted butter
• 1 1/2 cups brown sugar
• 1/2 cup vegetable oil
• 3 tbsp molasses or golden syrup
• 1/2 tsp salt
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1/2 tsp baking powder
• 1 2/3 cups plain flour
• 3/4 cup walnuts

Decorating:

• Icing sugar, for dusting
• Christmas fondant – see directions here

Christmas Pudding Drippy Glaze:

• 1 1/2 cups soft icing sugar / powdered sugar
• 1 tbsp / 15g unsalted butter, softened
• 1/2 tsp vanilla
• 1 1/2 – 3 tbsp milk

How To Make Mini Christmas Cakes Recipe?

1. Soak the dried fruit: place the raisins, apricots, mixed peel, cherries, and dates in a large microwave-safe bowl. Pour in the apple juice (or the juice and brandy mix), then microwave for 1 1/2 minutes until hot. Stir well to coat the fruit, cover, and let it sit for 1 hour so the fruit can soak and cool down.
2. Make the cake batter: preheat your oven to 160°C and grease and line a 20cm square cake pan with parchment paper. In a large bowl, beat the softened butter and brown sugar with an electric beater until smooth. Add the oil and molasses, then beat again until well combined. Mix in the salt, allspice, cinnamon, nutmeg, and baking powder. Add the eggs one by one, beating just until mixed.
3. Add flour and soaked fruit: using a wooden spoon, stir in the flour until fully combined. Pour in the soaked fruit along with all the liquid in the bowl. If using, add the chopped walnuts and stir everything together until evenly mixed.
4. Bake the cake: pour the thick batter into the cake pan—it will fill it to the top, but it won’t overflow. Place a sheet of parchment paper on top, then cover the pan tightly with foil. Bake for 2 hours, then remove the foil and paper, and bake uncovered for another 30 minutes. The cake is ready when a skewer comes out clean.
5. Cool and cut: let the cake rest in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Once cool, trim the edges and top to make the cake even, then cut into 9 squares (or more if you prefer smaller pieces). Flip them upside down for decorating.
6. Decorate and serve: for a simple finish, dust with icing sugar. For a festive touch, make a thick glaze by mixing powdered sugar, butter, vanilla, and milk until smooth. Spoon the glaze over each square and let it set before serving or wrapping for gifts.

Recipe Tips:

• Chop the dried fruit small and evenly: this helps the fruit mix well into the batter and gives a better texture. Large chunks can sink or make the cake hard to cut cleanly.
• Use all the soaking liquid: don’t drain it—pour the fruit and juice (or brandy mix) straight into the batter. It adds flavor and keeps the cake moist.
• Cover the cake tightly when baking: use both parchment paper and foil. This keeps the top from drying out and helps the cake bake slowly and evenly.
• Don’t skip trimming the cake: trimming the top and edges makes it easier to decorate and gives a clean, pretty look when serving or gifting.
• Let the cake cool fully before cutting: it needs time to set. Cutting while warm can make it fall apart or look messy. Waiting gives neat slices and a better taste.

How To Store Leftovers?

• Refrigerate: first, let the leftover fruit cake cool down to room temperature. Then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 1 month. Bring it to room temperature before serving for the best texture.
• Freeze: once the fruit cake has cooled completely, wrap each piece in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 1 year.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 130mg
• Potassium: 360mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Roasted Winter Vegetables Recipe
• Mary Berry Blue Cheese Dressing Recipe