Mary Berry Mini Christmas Cakes are rich, moist, fruit-filled mini cakes inspired by the classic British Christmas fruitcake, made with dried fruits, warm spices, and a soft, buttery batter baked into individual little cakes. They remind me of those cozy holiday moments when baking felt slow, comforting, and full of sweet spice, and each tiny cake looked like its own little gift ready to share. These mini fruitcakes are perfect for gifting, dessert tables, and festive celebrations, and the marzipan and icing topping gives them that elegant, traditional Christmas finish that feels timeless and joyful, making Mary Berry Mini Christmas Cakes a beautiful holiday favorite.
INGREDIENTS
1 cup mixed dried fruit (raisins, currants, sultanas, chopped dried cherries)
1/4 cup mixed candied peel (optional)
1/4 cup chopped glace cherries
1/4 cup brandy or orange juice (for soaking)
1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
2 large eggs (room temperature)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Zest of 1 orange
Zest of 1 lemon
For topping:
Marzipan
Ready-to-roll fondant or royal icing
Apricot jam (for sticking the marzipan)
Small Christmas decorations (optional)
Step-by-Step Guide
Step 1: Add the mixed dried fruit, candied peel, and glace cherries to a bowl. Pour in the brandy or orange juice and stir to coat. Cover and let soak for at least 1 hour or overnight for richer flavor.
Step 2: In a large bowl, beat the softened butter and brown sugar until light and creamy. This creates the soft, moist texture of the cakes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the orange and lemon zest.
Step 4: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 5: Add the dry mixture to the butter mixture and stir just until combined. The batter will be thick.
Step 6: Fold in the soaked fruit mixture until evenly spread throughout the batter.
Step 7: Grease a muffin tin or line it with parchment squares. Spoon the batter evenly into each cup, filling about 3/4 full.
Step 8: Chill the filled tin for 10–15 minutes to help the cakes keep their shape.
Step 9: Preheat the oven to 300°F (150°C). Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 10: Let the mini cakes cool completely on a wire rack. If desired, brush the tops lightly with brandy or orange juice for extra moisture and flavor.
Step 11: Warm a little apricot jam and brush it over the tops of the cooled cakes.
Step 12: Roll out marzipan and cut small circles to fit each cake. Place a marzipan circle on top of each one.
Step 13: Roll out fondant or spread royal icing over the marzipan to finish. Add small decorations if desired.
Variations
• Use apple juice instead of brandy
• Add chopped nuts like almonds or pecans
• Swap glace cherries for dried cranberries
• Flavor icing with vanilla or orange
• Dust with powdered sugar instead of icing
COOKING NOTES
• Soak fruit for the best flavor
• Bake low and slow to keep cakes moist
• Cool completely before icing
• Use muffin liners to make gifting easier
• Store wrapped to keep cakes tender
Serving suggestions
• Give as edible Christmas gifts
• Serve with tea, coffee, or mulled wine
• Add to Christmas dessert platters
• Wrap individually in festive boxes
• Use as table place-setting treats
Tips
• Don’t overmix the batter
• Pat fruit dry if overly wet
• Fill tins evenly for even baking
• Use a toothpick to check doneness
• Let icing set before stacking
Prep Time / Cooking Time / Total Time
Prep Time: 25 minutes (plus soaking)
Cook Time: 30 minutes
Total Time: 55 minutes (plus soaking)
Nutritional Information
(Per mini cake, based on 12 cakes)
Calories: ~220
Fat: 8g
Carbohydrates: 34g
Sugar: 24g
Protein: 2g
FAQs
Why are my cakes dry?
- They may have baked too long; fruitcakes stay moist when cooked at a low temperature and checked early.
Can I skip the alcohol?
- Yes, orange or apple juice works well as a substitute.
Can they be made ahead?
- Yes, these cakes taste even better after 1–2 days as the flavors develop.
Do I have to use marzipan?
- No, you can use icing only or dust with powdered sugar.
- Can I freeze them? Yes, freeze un-iced cakes for up to 2 months and decorate later.
Conclusion
Mary Berry Mini Christmas Cakes are rich, flavorful, and beautifully traditional, bringing together sweet dried fruit, warm spices, and a soft, moist texture that feels comforting and festive. Their mini size makes them perfect for gifting, sharing, and adding a charming touch to holiday tables. With their marzipan and icing finish, they look elegant and classic, making them a lovely homemade treat that captures the spirit of Christmas. Once you bake them, they become the kind of recipe people look forward to every year, turning simple moments into sweet holiday memories.
