Mary Berry Mini Christmas Cakes – Classic British Holiday Treats

Introduction

These Mini Christmas Cakes, inspired by Mary Berry’s timeless recipe, are a charming and practical way to serve the rich, fruit-packed traditional British Christmas cake. Infused with warm spices, soaked dried fruits, and topped with marzipan and royal icing, these individual-sized cakes are perfect for gifting or offering as part of a festive dessert table.

Unlike a large cake that requires long aging and careful slicing, these miniatures are convenient, adorable, and full of holiday flavor. Moist, dense, and deeply spiced, they embody all the elegance and tradition of an English Christmas, just in smaller, portable form.

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Ingredients Overview

These cakes rely on classic fruitcake ingredients, carefully balanced for flavor and texture.

Dried Fruits:

• Currants, Raisins, and Sultanas: Traditional trio of dried vine fruits.
• Glacé Cherries: Add sweetness and festive red flecks.
• Mixed Peel or Orange Zest: Brightens the richness.
• Soaking Liquid (Brandy or Orange Juice): Keeps the cake moist and improves flavor over time.

Cake Base:

• Unsalted Butter: Creamed for a tender, rich crumb.
• Light Brown Sugar: Adds caramel notes and softness.
• Eggs: Bind the dense batter.
• Self-Raising Flour: Gives gentle lift.
• Ground Almonds: Add subtle nuttiness and moisture.
• Mixed Spice & Ground Cinnamon: Essential for warm, festive depth.

Decoration:

• Marzipan: A traditional almond layer.
• Royal Icing or Fondant: For that snowy white Christmas finish.
• Dried Cranberries, Gold Leaf, or Icing Decorations: Optional embellishments.

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Step-by-Step Instructions

1. Soak the Fruit (Advance Prep)

The night before (or at least 4 hours in advance):

• Combine:
  • 300g mixed dried fruit (currants, raisins, sultanas)
  • 75g chopped glacé cherries
  • 25g chopped mixed peel
  • Zest of 1 orange or lemon
  • 4 tbsp brandy (or orange juice)
• Mix well and cover. Let soak at room temperature for full flavor absorption.

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2. Prepare the Batter

Preheat oven to 140°C fan / 160°C / 320°F. Line a 12-hole muffin tin or mini cake tins with parchment or greaseproof liners.

Cream together:

• 150g unsalted butter, softened
• 150g light brown sugar

Beat until light and fluffy, then add:

• 3 large eggs, one at a time, beating well between each.

Fold in:

• 150g self-raising flour
• 75g ground almonds
• 1 1/2 tsp mixed spice
• 1/2 tsp cinnamon

Stir in the soaked fruit mixture and any remaining liquid.

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3. Bake the Mini Cakes

• Spoon the batter into the prepared tins, filling each about 3/4 full.
• Smooth the tops with a spoon.

Bake for 35–45 minutes, or until golden and a skewer inserted comes out clean.

Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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4. Feed the Cakes (Optional Aging)

For a traditional finish:

• Once cool, poke a few holes in the tops with a skewer and drizzle each cake with 1 tsp brandy.
• Wrap in parchment and foil, then store in an airtight tin.
• Repeat “feeding” weekly for 2–3 weeks for deeper flavor.

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5. Decorate

Marzipan Layer:

• Roll out marzipan to 3mm thickness.
• Use a cookie cutter to cut discs the size of each cake top.
• Brush cake tops with apricot jam, then place marzipan on top.

Icing:

• Add a layer of royal icing or fondant on top of marzipan.
• Let icing dry before storing or decorating further.

Optional Toppings:

• Sugared cranberries, edible glitter, holly sprigs (non-toxic), or mini fondant decorations.

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Tips, Variations & Substitutions

Mary Berry–Style Tips:

• Use good-quality dried fruit to avoid toughness.
• Soak in brandy for at least overnight for best results.
• Make cakes 2–3 weeks ahead to allow aging and feeding.

Variations:

• Mini Loaves: Use mini loaf tins instead of round molds.
• No Alcohol: Replace brandy with orange juice or cold tea.
• Fruity Twist: Add chopped dried apricots or cranberries.
• Nut-Free: Omit ground almonds and substitute extra flour.

Dietary Adaptations:

• Gluten-Free: Use GF self-raising flour and check labels on marzipan/fondant.
• Dairy-Free: Substitute butter with a plant-based alternative.

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Serving Ideas & Occasions

Mini Christmas cakes are perfect for:

• Holiday gift-giving in decorative boxes
• Christmas Day dessert trays
• Afternoon tea during the festive season
• Winter wedding favors or party treats

Pair with:

• Mulled wine or spiced tea
• Brandy butter or custard
• Coffee or dessert wine

Their small size makes them perfect for sharing or savoring slowly—rich, sweet, and celebratory.

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Nutritional & Health Notes

These are indulgent treats, meant for special occasions.

Estimated per mini cake:

• Calories: ~320
• Fat: ~14g
• Carbs: ~40g
• Sugar: ~30g
• Protein: ~4g
• Alcohol: minimal after baking, unless fed over time

To lighten:

• Reduce sugar by 10–15%
• Skip the marzipan or icing for a more rustic finish

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FAQs

Q1: Can I make these ahead of time?

A1: Yes! Ideally make them 2–3 weeks in advance so they can mature. Store wrapped in parchment and foil in a cool place.

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Q2: Do I have to use brandy?

A2: No. Use orange juice, apple juice, or cold black tea for an alcohol-free version. It still adds great moisture and flavor.

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Q3: How do I store mini Christmas cakes?

A3: Wrap tightly in parchment and foil, then place in an airtight tin. Store at room temperature for up to 4 weeks (if fed).

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Q4: Can I freeze them?

A4: Yes! Freeze un-iced cakes for up to 3 months. Thaw, then decorate with marzipan and icing before serving.

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Q5: Can I skip the marzipan?

A5: Absolutely. The marzipan is traditional, but optional. Some people prefer just royal icing or even no topping for a more rustic approach.

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Q6: Can I double the recipe?

A6: Yes. This recipe scales well—just maintain the baking time and be sure to rotate your tins for even baking.

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Q7: Can I use cupcake liners?

A7: Yes. Use sturdy cupcake or muffin liners, preferably parchment-based, to hold their shape and ease cleanup.

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