Mary Berry Mini Christmas Cakes Recipe

Tiny Traditions, Big Flavor: A Cozy Moment with Mini Christmas Cakes

There’s something magical about tiny treats that still carry all the festive drama of a big cake. When I first tested these mini Christmas cakes, I loved how they capture a holiday classic in a neat, shareable bite. They bake quickly, glaze softly, and fit perfectly on a jam-bright tray that crowds can’t resist.

If you’re hosting a merry gathering or just craving a sweet, comforting bake after a busy day, these little cakes deliver. They’re forgiving, adaptable, and wonderfully Pinterest-ready—think warm spice, fruity depth, and a glossy finish that makes every bite feel special.

Ingredients

• 150g unsalted butter, softened — for a rich, tender crumb. Tip: softened butter helps everything blend smoothly; you can swap in dairy-free butter if needed.
• 150g light brown sugar — for a gentle caramel sweetness that pairs with the fruit.
• 2 large eggs — room temperature helps the batter emulsify for a smooth finish.
• 150g plain flour — or 125g flour + 25g ground almonds for extra moisture and crumb.
• 1 tsp baking powder — lightens the batter so the mini cakes rise nicely.
• 100g ground almonds — adds tenderness and a subtle nutty note.
• 300g mixed dried fruit (raisins, sultanas, currants, chopped dried apricots, glacé cherries) — the fruit core; you can swap a portion for chopped prunes or dried blueberries for variation.
• Zest of 1 orange — brings bright citrus aroma; swap with lemon if you prefer a sharper tang.
• 2 tbsp orange juice — helps bind and moisten the batter; use extra if your fruit is very dry.
• 1 tsp mixed spice (cinnamon, nutmeg, a pinch of cloves) — classic festive warmth that hugs the fruit.
• Pinch of salt — heightens sweetness and flavor depth.
• Optional finishing: 2–3 tbsp apricot jam (glaze) + a small disc of marzipan or fondant decorations for a traditional look.

Instructions

1. Preheat your oven to 160°C (140°C fan)/325°F. Line a 12-cup muffin tray with paper cases for easy, uniform mini cakes.
2. If you have time, soak the dried fruit in orange juice with the zest for 20–30 minutes (or overnight). This plumps the fruit and deepens the flavor, but it’s optional.
3. Beat the softened butter and brown sugar together until pale and fluffy, about 2–3 minutes. A light, airy mix gives the cakes a delicate texture.
4. Beat in the eggs one at a time, with a spoonful of flour if you worry about curdling. The mixture should look glossy and smooth.
5. Sift together the plain flour, baking powder, ground almonds, mixed spice, and a pinch of salt. Fold this dry mix into the batter gently until just combined.
6. Stir in the soaked (or unsoaked) dried fruit and orange zest. If the batter looks dry, add a splash more orange juice to loosen.
7. Spoon the batter into the paper cases, filling them about two-thirds full. This gives space for a light rise and a neat top crack.
8. Bake for 20–25 minutes, or until the cakes are golden and spring back lightly to the touch. A skewer inserted into the center should come out with a few moist crumbs, not wet batter.
9. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Once cooled, brush with warmed apricot jam if you’re glazes-and-gems kind of baker.
10. Finish with a thin layer of jam glaze and optional marzipan or fondant decorations for a festive finish. Store in an airtight tin once glazed.

Tips & Variations

• Gluten-free option: use a good gluten-free plain flour blend plus 25g extra ground almonds to keep moisture.
• Make-ahead sweetness: bake the cakes a day ahead, keep unglazed in an airtight tin, then glaze and decorate on the day you plan to serve.
• Seasonal swaps: swap orange zest for lemon or add a pinch of cocoa powder for a festive twist.
• Dairy-free: use a dairy-free butter substitute and ensure any glaze or decorations are dairy-free as well.
• Nut-free option: replace ground almonds with additional flour and a tablespoon of desiccated coconut for a different crumb.
• Storage: these mini cakes keep well for up to 2 weeks in a tin. Freeze unglazed cakes for longer storage; glaze after thawing.

Serving Suggestions

• Plate with fresh cranberries, a sprig of rosemary, and a dusting of icing sugar for a festive look.
• Pair with a warm drink: mulled cider, hot toddy, or spiced tea to echo the citrus and spice notes.
• Make it a mini dessert trio: include one cake with a dollop of clotted cream or a smear of orange-chocolate ganache for variety.
• Gift idea: tuck a few in a decorative tin with a handwritten tag for a thoughtful handmade present.

FAQs

Can I make these in advance?

Yes. Bake the mini cakes up to 2 days ahead and store them in an airtight tin. Glaze or decorate on the day you plan to serve for the freshest look and flavor.

Are these gluten-free-friendly?

They can be gluten-free with a high-quality gluten-free flour blend and a little extra ground almonds to keep the crumb tender. Always check your chosen flour’s label for cross-contamination notes.

How should I store these cakes?

Keep them in an airtight tin, away from direct sunlight. They’ll stay soft and flavorful for up to 2 weeks. If you glaze them, store unglazed for longer shelf life and glaze just before serving.

Can I reheat or refresh them after they’ve cooled?

Gently warm the glazed cakes in a low oven for 5–7 minutes to revive their aroma. A light brushing of warmed jam helps restore shine after storage.

What fruit variations work well?

Any combination of dried fruits works, but a balanced mix of raisins, currants, sultanas, and apricots keeps texture and sweetness even. You can swap in dried blueberries or cherries for a different festive note.

Do I need to soak the fruit?

Soaking the fruit in orange juice adds moisture and intensity, but it’s not mandatory. If you skip soaking, you may want to use a splash more juice or a teaspoon of marmalade to keep the batter moist.

Final Thoughts

This Mary Berry-inspired mini Christmas cake recipe is all about cozy, bite-sized joy—perfect for sharing, gifting, and nibbling with loved ones. The batter comes together quickly, the aroma fills the kitchen with festive warmth, and the results look as delicious as they taste. Whether you’re new to holiday baking or a seasoned mixer, these minis offer a delightful, reliable punch of Christmas cheer in every bite.