Mary Berry Small Christmas Cake Recipe 6 Inch

This simple Mary Berry small Christmas cake recipe is made with a rich blend of dried fruits, including glacé cherries, sultanas, and currants, along with self-raising flour, butter, and brown sugar. The result is a deliciously moist, flavorful, and perfectly-sized fruitcake that is easy to make and ideal for smaller gatherings. This recipe creates a 6-inch round cake that is perfect for a small family or as a beautiful homemade gift.

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Mary Berry Small Christmas Cake Ingredients

• 100g (3.5 oz) butter, softened
• 100g (3.5 oz) dark muscovado sugar
• 2 large eggs
• 125g (4.5 oz) self-raising flour
• 1 tsp mixed spice
• 200g (7 oz) currants
• 100g (3.5 oz) sultanas
• 100g (3.5 oz) glacé cherries, halved
• 50g (1.8 oz) candied peel, chopped
• 50g (1.8 oz) blanched almonds, chopped
• Zest of 1 orange

How To Make Mary Berry Small Christmas Cake

1. Prepare your oven and tin: Preheat your oven to 140°C (285°F) or 120°C for a fan oven. Grease and double-line a 6-inch (15 cm) deep round cake tin with greased baking parchment.
2. Combine the ingredients: In a large bowl, place the softened butter, dark muscovado sugar, eggs, self-raising flour, and mixed spice. Beat the mixture with an electric hand mixer for about two minutes until it is smooth and well-combined.
3. Fold in the fruit and nuts: Add the currants, sultanas, glacé cherries, chopped candied peel, chopped blanched almonds, and orange zest to the bowl. Use a large metal spoon or a spatula to gently fold the fruit mixture into the cake batter until it is evenly distributed.
4. Bake the cake: Spoon the mixture into the prepared cake tin, leveling the surface with the back of a spoon. Bake in the preheated oven for about 2 to 2 1/2 hours. The cake is ready when it feels firm to the touch and a skewer inserted into the center comes out clean. If the cake begins to brown too quickly, you can cover it loosely with a piece of foil.
5. Cool and store: Let the cake cool completely in its tin on a wire rack. Once cool, wrap the cake tightly in a double layer of baking parchment, followed by a double layer of foil, and store in a cool, dry place until you are ready to decorate.

Recipe Tips

• Soak the Fruit (Optional but Recommended): For an extra rich and moist cake, you can soak the dried fruits in a few tablespoons of brandy, sherry, or orange juice overnight before you bake. This plumps them up and adds a deeper flavor.
• Prevent Curdling: When mixing the batter, add one egg at a time and beat well before adding the next. Adding a spoonful of flour with each egg can also help to prevent the mixture from curdling.
• The Right Tin is Key: Using a 6-inch deep round tin is crucial for this scaled-down recipe. If you use a larger tin, the cake will be much thinner and the baking time will need to be significantly reduced.
• Double-Line the Tin: Double-lining the cake tin with greased baking parchment protects the cake’s sides from overcooking during the long, slow bake, ensuring a moist and tender result.

What To Serve Small Christmas Cake

This smaller Christmas cake is perfect for serving with a cup of hot tea or coffee. For a more festive touch, you can serve a slice with a dollop of clotted cream, a spoonful of brandy butter, or a scoop of vanilla ice cream.

How To Store Small Christmas Cake Leftovers

• Refrigerate: There is no need to refrigerate this cake. Once baked and cooled, it can be stored wrapped in a cool, dry place for several weeks.
• Freeze: The undecorated cake freezes very well. Wrap it tightly in a double layer of plastic wrap and then in foil. It will keep for up to 6 months. Thaw it overnight in the refrigerator before decorating and serving.

Mary Berry Small Christmas Cake Nutrition Facts

• Serving size: 1 slice (1/8 of cake)
• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 110mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 5g

Frequently Asked Questions

• Can I make this cake without alcohol? Yes, you can. Simply replace the brandy or sherry with an equal amount of orange or apple juice when soaking the fruit. The cake will still be delicious but will not have the same long shelf life as an alcohol-fed cake.
• When should I make this cake? This smaller cake can be made about a month or two before Christmas to allow the flavors to mature. You can “feed” it with a tablespoon of brandy or sherry every week or so to keep it moist and intensify the flavor.
• Can I use a different mix of dried fruit? Yes, you can. Feel free to use any mix of your favorite dried fruits, such as raisins, dried apricots, or cranberries. Just be sure to keep the total quantity of dried fruit the same to maintain the correct cake consistency.

Try More Recipes:

• Mary Berry Royal Icing For Christmas Cake​ Recipe
• Mary Berry Victorian Christmas Cake​ Recipe
• Mary Berry Traditional Christmas Cake Recipe​