Mary Berry’s Mini Christmas Cakes are a delightful treat to enjoy during the festive season. These cute little cakes are not only easy to make but also packed with flavor. They are perfect for sharing with family and friends or even giving as gifts. The warm spices and the touch of brandy make them special for the holidays.
Table of Contents
Why make this recipe
Making these mini cakes is a wonderful way to get into the Christmas spirit. They are simple enough for bakers of all levels and provide a great opportunity for families to bake together. Plus, their size means you can enjoy one without feeling guilty. The combination of dried fruits and spices creates a lovely festive flair that everyone will love.
How to make Mary Berry Mini Christmas Cakes
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 your oven to 160°C (320°F). Grease and line a 12-hole muffin tray with paper cases. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add in the eggs, self-raising flour, and mixed spice, stirring until well combined.
- Add fruit and bake: Gently fold in the mixed dried fruit and brandy or orange juice. Spoon the batter evenly into the muffin holes. Bake in the preheated oven for 25-30 minutes until golden and a skewer inserted comes out clean.
- Cool and decorate: Once baked, allow the cakes to cool in the tray for a few minutes before transferring them to a wire rack. While they cool, mix the icing sugar with warm water to create a thick paste. Once the cakes are completely cool, spoon the icing over each cake and decorate with a glacé cherry and a sprig of icing holly leaves.
Mary Berry’s Mini Christmas Cakes
Delightful mini cakes perfect for the festive season, packed with flavor and easy to make.
- Total Time: 45 minutes
- Yield: 12 servings 1x
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
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a 12-hole muffin tray with paper cases.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add in the eggs, self-raising flour, and mixed spice, stirring until well combined.
- Gently fold in the mixed dried fruit and brandy or orange juice.
- Spoon the batter evenly into the muffin holes.
- Bake in the preheated oven for 25-30 minutes until golden and a skewer inserted comes out clean.
- Once baked, allow the cakes to cool in the tray for a few minutes before transferring them to a wire rack.
- While they cool, mix the icing sugar with warm water to create a thick paste.
- Once the cakes are completely cool, spoon the icing over each cake and decorate with a glacé cherry and a sprig of icing holly leaves.
Notes
These mini cakes are perfect for sharing or gifting during the holidays. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 20g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
How to serve Mary Berry Mini Christmas Cakes
These mini cakes can be served as a sweet treat at holiday gatherings, after dinner, or with a cup of tea. They also make lovely homemade gifts; simply wrap them in festive cellophane and tie with a ribbon for a personal touch.
How to store Mary Berry Mini Christmas Cakes
Store your mini Christmas cakes in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them for longer, consider freezing them. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Tips to make Mary Berry Mini Christmas Cakes
- Ensure your butter is truly softened for easier mixing.
- Don’t overmix the batter once you add the flour; this can make the cakes dense.
- Feel free to tweak the mix of dried fruit according to your preference or use nuts if desired.
- Allow the icing to set a bit before adding decorations, so everything stays in place.
Variation
You can change the flavors by using different dried fruits, like cranberries or apricots. For a non-alcoholic version, use orange juice instead of brandy. Adding a sprinkle of chopped nuts can also provide a nice crunch!
For other festive baking ideas, check out these Frosted Christmas Brownies.
FAQs
1. Can I make these cakes in advance?
Yes, you can make these mini cakes a few days in advance. Just store them in an airtight container to keep them fresh.
2. Can I freeze these cakes?
Absolutely! These cakes freeze well. Wrap them tightly in clingfilm before placing them in a freezer-safe bag.
3. What if I don’t have ground mixed spice?
If you don’t have mixed spice, you can create your blend using cinnamon, nutmeg, and ginger.
Conclusion
Mary Berry’s Mini Christmas Cakes are a delightful addition to your holiday baking. They are simple to prepare, full of flavor, and sure to impress your loved ones. Enjoy the process of making these festive treats and share the joy with everyone around you!
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