This rich and fruity Mary Berry Mini Christmas Cakes recipe is a festive delight, made with a classic combination of dried fruits, warming spices, and a touch of brandy. This recipe creates a set of perfectly portioned, miniature fruitcakes that are moist and full of flavor. They’re an ideal size for gifting, perfect for an elegant Christmas tea party, and a delicious way to enjoy the traditional taste of Christmas without baking a full-sized cake.

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Mary Berry Mini Christmas Cakes Ingredients

175g (6 oz) butter, softened
175g (6 oz) light brown soft sugar
3 large eggs, beaten
175g (6 oz) self-raising flour
2 tsp ground mixed spice
115g (4 oz) mixed dried fruit
2 tbsp brandy or orange juice

For the Icing (optional):

115g (4 oz) icing sugar, sifted
1-2 tbsp warm water
12 glacé cherries, to decorate
Icing holly leaves, to decorate

How To Make Mary Berry Mini Christmas Cakes

Prepare for baking: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Thoroughly grease a non-stick 12-hole muffin tray and place a circle of baking paper in the base of each hole.
Make the cake batter: In a large bowl, beat the softened butter and light brown soft sugar together with an electric hand whisk until light and fluffy. Gradually beat in the eggs, adding a little of the flour with each addition to prevent the mixture from curdling. Sift the remaining flour and the ground mixed spice over the bowl, and fold it in gently with a spatula.
Add the fruit: Fold the mixed dried fruit and the brandy or orange juice into the cake mixture until everything is well combined.
Bake the mini cakes: Spoon the mixture evenly into the prepared muffin tray holes. Bake for 25-30 minutes, or until the cakes are risen, golden brown, and a skewer inserted into the center of a cake comes out clean.
Cool completely: Leave the cakes in the tray for a few minutes before turning them out onto a wire rack to cool completely.
Decorate with icing (optional): Sift the icing sugar into a bowl and stir in enough warm water to create a thick, smooth icing. Spoon the icing onto the top of each cooled mini cake, allowing it to drizzle down the sides. Top each cake with a glacé cherry and a few icing holly leaves. Let the icing set before serving.

Recipe Tips

Prevent sticking: Greasing and lining the base of each muffin hole is important to ensure the cakes come out cleanly without sticking.
Add the liquid at the end: Folding in the brandy or orange juice at the end ensures the flavor is distributed throughout the cake without overworking the batter.
Don’t skip the mixed spice: This blend of spices is what gives the cakes their classic festive flavor. Ensure you use fresh spices for the best results.
Store properly for gifting: If you plan on gifting these cakes, allow them to cool completely before wrapping them in cellophane or placing them in a small gift box. They will keep well for a week or two.

What To Serve Mini Christmas Cakes

These mini Christmas cakes are perfect for a festive spread. They are lovely on their own with a cup of tea or coffee. For a holiday tea party, you could serve them alongside other festive bakes like gingerbread men or shortbread cookies. A simple dusting of icing sugar is also a quick and easy way to decorate them.

How To Store Mini Christmas Cakes Leftovers

Refrigerate: Store the mini cakes in an airtight container at room temperature. They will stay fresh and moist for about a week.
Freeze: The un-iced mini cakes freeze well. Once cooled, place them in a single layer in a freezer-safe container or bag. They will keep in the freezer for up to 3 months. Thaw at room temperature before icing and serving.

Mary Berry Mini Christmas Cakes Nutrition Facts

Calories: 250 kcal
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 150mg
Total Carbohydrate: 35g
Dietary Fiber: 1g
Sugars: 25g
Protein: 4g

Frequently Asked Questions

Can I make these with a different dried fruit mix? Yes, you can easily customize the fruit mix. You can use cranberries, chopped figs, or any other dried fruit you prefer. Just keep the total weight of the fruit the same.
Why did my cakes get a dome on top? A slight dome is normal for this kind of cake. However, if the domes are very pronounced, your oven may be too hot, causing the outside to set before the middle has had a chance to rise evenly.
How can I make these even more festive? For a richer flavor, you could soak the dried fruit in the brandy overnight before you make the cakes. You can also press a few whole almonds onto the top before baking for a more traditional look.

Try More Recipes:

Mary Berry Mini Christmas Cakes Recipe

Course: DessertCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Mary Berry’s Mini Christmas Cakes recipe is a festive delight, creating individual fruitcakes that are moist and delicious. They are perfect for holiday parties, gifting, and enjoying with a cup of tea.

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

Directions

Prepare and mix: Preheat oven. Grease and line a 12-hole muffin tray. Beat the butter and sugar, then add eggs, flour, and mixed spice.
Add fruit and bake: Fold in the mixed dried fruit and brandy. Spoon into the muffin holes and bake for 25-30 minutes until golden and a skewer comes out clean.
Cool and decorate: Cool on a wire rack. Mix icing sugar and water to a thick paste. Spoon over the cooled cakes and top with a glacé cherry and holly leaves.