These charming mini Christmas cakes are rich, moist, and deeply spiced, just as you would expect from a classic festive bake. Packed with fruit, gently warming spices, and a hint of citrus, they mature beautifully and are ideal for gifting or serving throughout December. The recipe is straightforward rather than difficult, making it perfect for confident beginners and experienced bakers alike. From start to finish, allow around two and a half hours, plus cooling time.
Ingredients
For the Mini Christmas Cakes
- 175g unsalted butter, softened
- 175g light muscovado sugar
- 3 large eggs
- 175g plain flour
- ½ tsp baking powder
- 1½ tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 300g mixed dried fruit
- 50g glacé cherries, rinsed and chopped
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 2 tbsp black treacle
- 3 tbsp brandy or orange juice
To Finish
- Extra brandy for feeding
- Marzipan and icing, if decorating
- Whole glacé cherries or blanched almonds for topping
How to Make Mary Berry Mini Christmas Cakes
- Oven Preparation: Preheat the oven to 160°C (140°C fan). Grease a 12-hole deep muffin tin thoroughly and line each hole with double-layered paper cases for extra protection during baking.
- Mixing the Cake Batter: In a large bowl, beat the butter and muscovado sugar together until soft and creamy. Add the eggs one at a time, beating well between each addition. If the mixture looks as if it may curdle, add a spoonful of the flour.
- Adding the Fruit and Spices: Sift the flour, baking powder, mixed spice, cinnamon, and nutmeg into the bowl. Gently fold in the dried fruit, cherries, citrus zest, treacle, and brandy or orange juice until evenly combined.
- Baking: Spoon the mixture evenly into the prepared cases, filling them almost to the top. Level gently. Bake for about 45 to 50 minutes, until firm to the touch and a skewer inserted into the centre comes out clean.
- Cooling and Feeding: Leave the cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cold, pierce each cake with a skewer and spoon over a little extra brandy. Wrap well and store to mature if time allows.
Tips for Perfect Mini Christmas Cakes
Why did my cakes sink slightly?
This usually means the oven temperature was too high or the oven door was opened too early. Keep the temperature steady and resist peeking during baking.
How can I keep the cakes really moist?
Feeding with a little brandy once a week and wrapping them well makes a noticeable difference to both moisture and flavour.
Can I make these without alcohol?
Yes, simply replace the brandy with orange juice. The cakes will still be rich and festive.
How far ahead can I bake them?
These cakes can be made up to six weeks in advance and improve with time if stored correctly.
Serving Suggestions
- Serve plain with a cup of tea or coffee
- Decorate with marzipan and fondant icing for gifting
- Wrap individually in parchment and ribbon for festive presents
Storage
Room Temperature
Store the wrapped cakes in an airtight tin in a cool, dark place for up to 6 weeks, feeding occasionally.
Refrigerator
Refrigeration is not recommended as it can dry the cakes out.
Freezing
Freeze undecorated cakes for up to 3 months. Wrap well and thaw at room temperature before serving or decorating.
Nutrition (per mini cake)
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Sodium: 120mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I decorate these mini cakes like a traditional Christmas cake?
Yes, they take marzipan and icing beautifully. Just make sure they are fully cooled and rested before decorating.
Do I need to line the cases twice?
Yes, double lining protects the cakes from over-browning and helps them bake evenly.
Can I use different dried fruits?
Absolutely. A mix of raisins, sultanas, currants, or even dried cranberries works well.
How do I know when they are fully baked?
The cakes should feel firm, and a skewer inserted into the centre should come out clean with no wet mixture.
Mary Berry Mini Christmas Cakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesRich and festive Mary Berry Mini Christmas Cakes packed with dried fruit, warm spices, and citrus zest. Perfect for gifting or enjoying throughout the holiday season.
Ingredients
175g unsalted butter, softened
175g light muscovado sugar
3 large eggs
175g plain flour
½ tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon
½ tsp ground nutmeg
300g mixed dried fruit
50g glacé cherries, chopped
Zest of 1 orange
Zest of 1 lemon
2 tbsp black treacle
3 tbsp brandy or orange juice
Directions
- Preheat oven to 160°C (140°C fan). Line a 12-hole deep muffin tin with double paper cases.
- Cream the butter and sugar together until soft and pale.
- Beat in the eggs one at a time, adding a spoonful of flour if needed.
- Fold in flour, baking powder, spices, dried fruit, zest, treacle, and brandy.
- Spoon mixture into cases and level gently.
- Bake for 45–50 minutes until firm and a skewer comes out clean.
- Cool briefly in the tin, then transfer to a wire rack to cool completely.
- Feed with a little extra brandy if desired and store wrapped.
Notes
- Feed the cakes weekly with a little brandy for extra moisture.
- Store well wrapped to allow flavours to mature.
- Decorate with marzipan and icing just before serving.
