1 teaspoon mixed spice (cinnamon, nutmeg, a pinch of cloves)
1/8 teaspoon salt
2 to 3 tablespoons apricot jam (glaze) – optional
1 small disc of marzipan or fondant decorations – optional
Instructions
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.
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.
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.
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.
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.
Stir in the soaked (or unsoaked) dried fruit and orange zest. If the batter looks dry, add a splash more orange juice to loosen.
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.
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.
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 glaze-and-gems kind of baker.
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.
Notes
A Mary Berry-inspired mini Christmas cake recipe: bite-sized, fruity, and spiced cakes baked in a muffin tin, finished with apricot glaze and optional marzipan decorations—perfect for gifting and festive nibbling.
