Description
Mary Berry’s Mini Christmas Cakes offer a delightful festive treat perfect for holiday gatherings. These small, spiced fruit cakes are moist, tender, and infused with rich flavors from mixed dried fruits and brandy or orange juice, then topped with classic icing decorations to bring festive cheer.
Ingredients
Scale
Main Ingredients
- 175 g Butter (softened)
- 175 g Light Brown Soft Sugar
- 3 large Eggs (beaten)
- 175 g Self-Raising Flour
- 2 tsp Ground Mixed Spice
- 115 g Mixed Dried Fruit
- 2 tbsp Brandy or Orange Juice
Topping
- 115 g Icing Sugar
- 1-2 tbsp Warm Water
- Glacé Cherries (for decoration)
- Icing Holly Leaves (for decoration)
Instructions
- Preheat the oven: Set your oven to 160°C (320°F) and prepare a mini cake tin by lining it with parchment paper to prevent sticking.
- Cream butter and sugar: Beat the softened butter and light brown soft sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add eggs: Gradually add the beaten eggs to the creamed butter and sugar, mixing well after each addition to ensure a smooth batter.
- Sift and fold dry ingredients: Sift together the self-raising flour and ground mixed spice, then gently fold this into the wet mixture to maintain a light texture.
- Incorporate fruit: Gently fold in the mixed dried fruit along with the brandy or orange juice to evenly distribute the flavors throughout the batter.
- Fill the tin and smooth: Spoon the batter into the prepared mini cake tin and smooth the tops with the back of a spoon for even baking.
- Bake the cakes: Place the tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool completely in the tin before removing to keep them moist and intact.
- Prepare icing: Mix icing sugar with 1-2 tablespoons of warm water to form a thick but spreadable icing, and decorate the cooled cakes with icing, glacé cherries, and icing holly leaves for a festive finish.
Notes
- You can substitute brandy with orange juice for a non-alcoholic version.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Be gentle when folding the flour mixture to keep the batter light and airy.
- Allow cakes to cool completely before icing to prevent melting or sliding of decorations.
- Store in an airtight container to maintain freshness, best consumed within a week.
