Christmas Fruit Cake Recipe • Mary Berry Mini Cakes
These Mini Christmas Cakes, inspired by Mary Berry’s classic fruitcake, are rich, spiced, and packed with dried fruit—perfect for gifting, entertaining, or enjoying with a holiday cuppa.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: ~1.5 hours (plus soaking)
- Yield: 12 mini cakes 1x
Ingredients
Scale
Fruit Mixture:
- 300g mixed dried fruit
- 75g glacé cherries, chopped
- 25g mixed peel
- Zest of 1 orange
- 4 tbsp brandy or orange juice
Cake Batter:
- 150g unsalted butter, softened
- 150g light brown sugar
- 3 large eggs
- 150g self-raising flour
- 75g ground almonds
- 1.5 tsp mixed spice
- 0.5 tsp cinnamon
Decoration:
- 3–4 tbsp apricot jam
- 150g marzipan
- 150g royal icing or fondant
- Optional decorations: dried cranberries, glitter, fondant shapes
Instructions
- Soak fruits overnight in brandy or juice.
- Cream butter and sugar. Add eggs one at a time.
- Fold in dry ingredients and soaked fruits.
- Fill greased mini cake tins or lined muffin cups 3/4 full.
- Bake at 160°C/320°F for 35–45 minutes, or until a skewer comes out clean.
- Cool completely. Feed with brandy if aging.
- Brush tops with jam. Top with marzipan and icing. Decorate as desired.
Notes
- Make up to 3 weeks ahead for best flavor.
- Store tightly wrapped in a tin.
- Use alcohol-free substitutions if needed.