Mary Berry’s Mini Christmas Cakes are a delightful twist on the traditional Christmas cake, perfect for gifting or individual servings. Packed with dried fruits, warm spices, and a hint of brandy, these mini cakes are topped with marzipan and icing for a festive finish. These cakes are easy to prepare, look stunning, and taste divine, making them a must-have for the holiday season.
What Are Mary Berry Mini Christmas Cakes?
These mini Christmas cakes are individual-sized versions of the classic holiday dessert. Made with rich fruitcake batter and topped with marzipan and royal icing, they are perfect for portion control and beautifully presented for festive occasions.
Other Popular Recipes
Why You Should Try This Recipe
- Perfect for Gifting: Ideal for sharing with friends and family.
- Rich and Flavorful: Packed with dried fruits and warm spices.
- Elegant Presentation: A stunning addition to your holiday table.
- Make-Ahead Friendly: They taste better as they mature.
- Customizable: Add your favorite nuts or dried fruits.
Ingredients Needed to Make Mary Berry Mini Christmas Cakes
For the Cakes
- Butter (150g, softened): Adds richness to the cakes.
- Soft Light Brown Sugar (150g): Sweetens the cakes and adds a caramel note.
- Eggs (3, large): Helps bind the ingredients.
- Self-Raising Flour (150g): Provides structure and lift.
- Mixed Spice (1 tsp): Adds warmth and festive flavor.
- Ground Almonds (100g): Enhances the texture and flavor.
- Dried Mixed Fruits (300g): The heart of the fruitcake.
- Glacé Cherries (100g, halved): Adds sweetness and color.
- Zest of 1 Orange and 1 Lemon: Adds a citrusy freshness.
- Brandy (2 tbsp): For a traditional Christmas flavor (optional).
For Decorating
- Marzipan (200g): For the classic almond layer.
- Ready-to-Roll White Icing (200g): For the festive finish.
- Apricot Jam (2 tbsp, warmed): To stick the marzipan to the cakes.
- Edible Decorations (optional): Such as holly leaves or silver balls.
Equipment Needed
- Muffin tin or mini cake molds
- Baking parchment
- Mixing bowl
- Electric mixer or hand whisk
- Cooling rack
Instructions to Make Mary Berry Mini Christmas Cakes
Step 1: Preheat the oven
Preheat your oven to 150°C (300°F) and line a muffin tin or mini cake molds with parchment paper.
Step 2: Prepare the batter
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3: Mix the dry ingredients
In a separate bowl, combine the self-raising flour, mixed spice, and ground almonds. Gradually fold this mixture into the butter and sugar mixture.
Step 4: Add the fruits and zest
Stir in the dried mixed fruits, glacé cherries, orange zest, lemon zest, and brandy (if using) until evenly distributed.
Step 5: Fill the molds
Spoon the batter into the prepared muffin tin or molds, filling each about two-thirds full. Smooth the tops with the back of a spoon.
Step 6: Bake the cakes
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of a cake comes out clean. Allow the cakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Decorate the cakes
Brush the tops of the cooled cakes with warmed apricot jam. Roll out the marzipan and cut it into circles to fit the tops of the cakes. Press the marzipan onto each cake. Repeat with the ready-to-roll white icing. Decorate with edible decorations as desired.
Step 8: Store or serve
Store the mini Christmas cakes in an airtight container for up to 2 weeks to allow the flavors to mature. Serve and enjoy!
What Goes Well With Mary Berry Mini Christmas Cakes
- Tea or Coffee: Perfect for a cozy afternoon treat.
- Mulled Wine: Complements the warm spices in the cakes.
- Custard: A creamy addition for dessert.
- Cheese Platter: Pairs wonderfully with sharp cheddar.
- Whipped Cream: Adds a light and airy touch.
- Festive Cocktails: Such as eggnog or spiced cider.
Expert Tips for Making the Best Mary Berry Mini Christmas Cakes
- Soak the Fruits: Soak the dried fruits in brandy overnight for extra richness.
- Don’t Overmix: Fold in the ingredients gently to avoid dense cakes.
- Check for Doneness: Insert a skewer into the center of a cake; it should come out clean.
- Chill the Decorations: Chill the marzipan and icing slightly before rolling for easier handling.
- Let Them Mature: Store the cakes for at least a week to enhance the flavors.
Easy Variations of Mary Berry Mini Christmas Cakes
- Nut-Free Version: Replace ground almonds with additional flour and omit nuts from the fruit mix.
- Alcohol-Free: Replace brandy with orange juice for a kid-friendly version.
- Spiced Glaze: Brush the cakes with a spiced sugar glaze instead of icing.
- Chocolate Twist: Add chocolate chips for a festive chocolate version.
- Gluten-Free: Use a gluten-free flour blend to make these cakes suitable for everyone.
Best Practices to Store Mary Berry Mini Christmas Cakes
- Refrigerate: Store in an airtight container in the fridge for up to 2 weeks.
- Freeze: Wrap undecorated cakes tightly in cling film and freeze for up to 3 months. Thaw completely before decorating.
- Keep Airtight: Store decorated cakes in a cool, dry place to keep them fresh.
Nutrition Value (per cake):
- Calories: 250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Fiber: 2g
FAQs
Can I make mini Christmas cakes ahead of time?
Yes, mini Christmas cakes can be made ahead of time. In fact, they taste better as the flavors mature. Store them in an airtight container for up to 2 weeks or freeze the undecorated cakes for up to 3 months.
How do I prevent mini Christmas cakes from drying out?
To prevent dryness, ensure you don’t overbake the cakes. Use a skewer to check for doneness and remove them from the oven as soon as it comes out clean. Storing them in an airtight container also helps retain moisture.
Can I make these cakes alcohol-free?
Yes, you can replace the brandy with orange juice or apple juice for a non-alcoholic version. The juice adds moisture and enhances the fruity flavor.
What decorations can I use for mini Christmas cakes?
You can use marzipan, ready-to-roll icing, edible decorations like holly leaves, silver balls, or even piped royal icing designs to make them festive and beautiful.
Final Words
Mary Berry’s Mini Christmas Cakes are a delightful addition to your holiday celebrations. With their rich flavors, festive decorations, and perfect portion sizes, they’re sure to bring joy to everyone. Try this recipe to add a personal, homemade touch to your Christmas spread!
More By British Baking Recipes
- Mary Berry Sage & Onion Stuffing
- Hairy Bikers Gammon in Orange Juice
- Jamie Oliver Turkey Crown
- Mary Berry Almond Snowballs
Mary Berry Mini Christmas Cakes Recipe
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 12–16 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
These mini Christmas cakes are individual-sized versions of the classic holiday dessert. Made with rich fruitcake batter and topped with marzipan and royal icing, they are perfect for portion control and beautifully presented for festive occasions.
Ingredients
For the Cakes
- Butter (150g, softened): Adds richness to the cakes.
- Soft Light Brown Sugar (150g): Sweetens the cakes and adds a caramel note.
- Eggs (3, large): Helps bind the ingredients.
- Self-Raising Flour (150g): Provides structure and lift.
- Mixed Spice (1 tsp): Adds warmth and festive flavor.
- Ground Almonds (100g): Enhances the texture and flavor.
- Dried Mixed Fruits (300g): The heart of the fruitcake.
- Glacé Cherries (100g, halved): Adds sweetness and color.
- Zest of 1 Orange and 1 Lemon: Adds a citrusy freshness.
- Brandy (2 tbsp): For a traditional Christmas flavor (optional).
For Decorating
- Marzipan (200g): For the classic almond layer.
- Ready-to-Roll White Icing (200g): For the festive finish.
- Apricot Jam (2 tbsp, warmed): To stick the marzipan to the cakes.
- Edible Decorations (optional): Such as holly leaves or silver balls.
Instructions
Step 1: Preheat the oven
Preheat your oven to 150°C (300°F) and line a muffin tin or mini cake molds with parchment paper.
Step 2: Prepare the batter
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3: Mix the dry ingredients
In a separate bowl, combine the self-raising flour, mixed spice, and ground almonds. Gradually fold this mixture into the butter and sugar mixture.
Step 4: Add the fruits and zest
Stir in the dried mixed fruits, glacé cherries, orange zest, lemon zest, and brandy (if using) until evenly distributed.
Step 5: Fill the molds
Spoon the batter into the prepared muffin tin or molds, filling each about two-thirds full. Smooth the tops with the back of a spoon.
Step 6: Bake the cakes
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of a cake comes out clean. Allow the cakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Decorate the cakes
Brush the tops of the cooled cakes with warmed apricot jam. Roll out the marzipan and cut it into circles to fit the tops of the cakes. Press the marzipan onto each cake. Repeat with the ready-to-roll white icing. Decorate with edible decorations as desired.
Step 8: Store or serve
Store the mini Christmas cakes in an airtight container for up to 2 weeks to allow the flavors to mature. Serve and enjoy!
