Why Make This Recipe
Mary Berry Mini Christmas Cakes are a delightful treat perfect for the holiday season. They capture the spirit of Christmas in small, tasty bites. These mini cakes are easy to make and full of flavor, making them great for festive gatherings or as gifts. Plus, they are simple enough for bakers of all skill levels to enjoy.
How to Make Mary Berry Mini Christmas Cakes
Ingredients:
- 175g softened butter
- 175g light brown soft sugar
- 3 large eggs
- 175g self-raising flour
- 2 tsp ground mixed spice
- 115g mixed dried fruit
- 2 tbsp brandy or orange juice
- 115g icing sugar
- 1-2 tbsp warm water
- Glacé cherries for decoration
- Icing holly leaves for topping
Directions:
- Preheat your oven to 160°C (320°F).
- Grease and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and ground mixed spice, gently folding it in until combined.
- Fold in the mixed dried fruit and add brandy or orange juice.
- Spoon the batter into the muffin holes, filling each case two-thirds full.
- Bake for 25-30 minutes or until golden brown; check doneness with a skewer.
- Allow the cakes to cool, then transfer to a wire rack.
- To make the icing, mix icing sugar with warm water; adjust consistency as needed.
- Spoon icing over the cooled cakes and decorate with glacé cherries and icing holly leaves.
How to Serve Mary Berry Mini Christmas Cakes
These mini Christmas cakes are best served at room temperature. You can enjoy them as a sweet treat with a cup of tea or coffee. They also make a lovely dessert at holiday gatherings. Feel free to arrange them on a festive platter for a cheerful presentation.
How to Store Mary Berry Mini Christmas Cakes
Store the mini cakes in an airtight container at room temperature. They stay fresh for up to a week. You can also freeze them for longer storage. Just make sure they are wrapped well to prevent freezer burn.
Tips to Make Mary Berry Mini Christmas Cakes
- Make sure all your ingredients are at room temperature for a smoother batter.
- Check the cakes as they bake to avoid overcooking; they should be golden brown and spring back when gently pressed.
- If you want a stronger flavor, you can soak the mixed dried fruit in brandy or orange juice overnight before adding it to the batter.
Variation
You can customize the mini cakes by adding nuts or different types of dried fruit based on your preference. For a chocolate twist, try adding some chocolate chips to the batter.
FAQs
1. Can I use fresh fruit instead of dried fruit?
While you can use fresh fruit, it may change the texture and moisture content. Dried fruit works best for these mini cakes.
2. How long do the mini Christmas cakes last?
They can last up to a week stored in an airtight container at room temperature. If frozen, they can last up to three months.
3. Can I make these cakes in advance?
Yes! You can bake them a few days ahead of time and store them until you are ready to decorate and serve.
Mary Berry Mini Christmas Cakes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini Christmas cakes perfect for the holiday season, full of flavor and easy to make.
Ingredients
- 175g softened butter
- 175g light brown soft sugar
- 3 large eggs
- 175g self-raising flour
- 2 tsp ground mixed spice
- 115g mixed dried fruit
- 2 tbsp brandy or orange juice
- 115g icing sugar
- 1–2 tbsp warm water
- Glacé cherries for decoration
- Icing holly leaves for topping
Instructions
- Preheat your oven to 160°C (320°F).
- Grease and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and ground mixed spice, gently folding it in until combined.
- Fold in the mixed dried fruit and add brandy or orange juice.
- Spoon the batter into the muffin holes, filling each case two-thirds full.
- Bake for 25-30 minutes or until golden brown; check doneness with a skewer.
- Allow the cakes to cool, then transfer to a wire rack.
- To make the icing, mix icing sugar with warm water; adjust consistency as needed.
- Spoon icing over the cooled cakes and decorate with glacé cherries and icing holly leaves.
Notes
Store mini cakes in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
