Mary Berry Mini Christmas Cakes Recipe
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.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 12-16 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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!