Mary Berry Small Christmas Cake Recipe (6 inch)

This small Christmas cake is rich, moist, and perfectly spiced, ideal for a quieter festive season or as a thoughtful homemade gift. Packed with fruit and gently flavoured with warming spices, it has a close, tender crumb that matures beautifully over time. The recipe is straightforward and well suited to confident beginners as well as experienced bakers. Allow around 30 minutes of preparation and just over two hours of baking and cooling.

Ingredients

For the Cake

• 175g mixed dried fruit
• 75g glacé cherries, halved
• 2 tbsp brandy, rum, or orange juice
• 100g unsalted butter, softened
• 100g dark muscovado sugar
• 2 large eggs
• 100g plain flour
• ½ tsp baking powder
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• Zest of 1 orange
• 1 tbsp black treacle

To Finish

• Extra brandy, rum, or orange juice for feeding
• Apricot jam, warmed, for glazing
• Ready-to-roll marzipan or icing, if decorating

How to Make Mary Berry Small Christmas Cake (6 inch)

• Prepare the Oven and Tin: Preheat the oven to 140°C (120°C fan). Grease a 6-inch round deep cake tin and line the base and sides with a double layer of baking parchment, making sure it comes a little higher than the tin.
• Soak the Fruit: Place the dried fruit and cherries in a bowl, pour over the brandy or juice, and leave to soak for at least 30 minutes. This helps keep the cake moist and improves flavour.
• Mix the Cake Batter: In a large bowl, beat the butter and dark muscovado sugar until soft and creamy. Gradually beat in the eggs, adding a spoonful of flour if the mixture begins to curdle. Stir in the treacle and orange zest.
• Add Dry Ingredients and Fruit: Sift the flour, baking powder, and spices together, then gently fold into the mixture. Add the soaked fruit along with any remaining liquid and mix until evenly combined.
• Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake on the lower shelf of the oven for 2 to 2¼ hours, until the cake is firm and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
• Cool and Feed: Leave the cake to cool completely in the tin. Once cool, prick the surface with a skewer and drizzle over a little extra brandy or juice. Wrap well and store until ready to decorate or serve.

Tips for Best Results

How Do I Stop the Cake Drying Out?

Soaking the fruit well and baking at a low temperature are key. Feeding the cake once a week with a little alcohol or juice will also help keep it moist.

Can I Make This Cake Ahead?

Yes, this cake improves with time. It can be made up to two months in advance if wrapped and stored properly, with occasional feeding.

Why Has My Cake Sunk in the Middle?

This usually means the oven temperature was too high or the cake was removed too early. Always bake slowly and test thoroughly before taking it out.

Do I Have to Add Alcohol?

No. You can replace the alcohol with orange juice or apple juice for a non-alcoholic version with excellent flavour.

Serving Suggestions

• Serve in thin slices with a cup of tea or coffee
• Decorate with marzipan and icing for a traditional finish
• Enjoy plain with a little butter for a simple treat

Storage

Room Temperature

Wrap the cake tightly in baking parchment and foil. Store in an airtight tin for up to 2 months, feeding occasionally if desired.

Refrigerator

Not recommended, as refrigeration can dry the cake out.

Freezing

The undecorated cake freezes well for up to 3 months. Wrap tightly, thaw at room temperature, then feed or decorate as usual.

Nutrition (per slice)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Small Christmas Cake Recipe (6 inch)

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich, moist small Christmas cake packed with fruit and warming spices, perfect for a quieter festive celebration or gifting.

Ingredients

• 175g mixed dried fruit

• 75g glacé cherries, halved

• 2 tbsp brandy, rum, or orange juice

• 100g unsalted butter, softened

• 100g dark muscovado sugar

• 2 large eggs

• 100g plain flour

• ½ tsp baking powder

• 1 tsp mixed spice

• ½ tsp ground cinnamon

• Zest of 1 orange

• 1 tbsp black treacle

• Extra brandy or juice for feeding

Directions

• Preheat oven to 140°C (120°C fan) and line a 6-inch deep cake tin.
• Soak dried fruit and cherries in brandy or juice for 30 minutes.
• Cream butter and sugar, then beat in eggs and treacle.
• Fold in flour, baking powder, spices, zest, and soaked fruit.
• Spoon into tin and bake for 2–2¼ hours until cooked through.
• Cool completely, then feed with extra brandy or juice.

Notes

• Feed weekly for best flavour.
• Cover with foil if browning too quickly.
• Can be frozen undecorated for up to 3 months.