As the scent of warm spices wafts through the kitchen, I can’t help but feel swept up in the festive spirit that surrounds us. Mary Berry’s Mini Christmas Cakes are more than just a dessert; they embody the joy of holiday baking, with their rich blend of dried fruits and a comforting sweetness. What makes this recipe stand out is its remarkable adaptability—whether you need a gluten-free option or a vegan twist, these cakes welcome your creativity with open arms. They’re quick to prepare and perfect for sharing, whether at a holiday gathering or as a thoughtful gift. What unique twist will you add to make them your own?
Why are Mini Christmas Cakes so special?
Adaptable for All: Whether you’re gluten-free or vegan, this recipe is welcoming to all dietary needs! You can swap ingredients while maintaining deliciousness.
Quick Baking Delight: In just a short time, you can whip up these charming cakes that look as good as they taste, making them ideal for unexpected guests.
Festive Flavor Explosion: Each cake is generously packed with a blend of dried fruits and warm spices that create a beautiful celebration of festive flavors.
Perfect for Gifting: Their cute size and irresistible taste make them perfect for holiday gifting, and they pair fabulously with a cup of spiced apple cider.
Storage Friendly: These cakes stay fresh for days, meaning you can enjoy them well into the festive season or surprise friends at home.
Feel free to experiment with different fruit combinations based on your taste, just like in my favorite Sweet Cream Dessert recipe!
Mary Berry Mini Christmas Cakes Ingredients
For the Batter
- Butter (100g) – Adds richness and moisture; make sure it’s softened for easy mixing.
- Light Brown Sugar (100g) – Brings caramel sweetness; can substitute with granulated sugar for a lighter taste.
- Eggs (2 large, beaten) – Acts as a binder; use flax eggs for a vegan version.
- Self-Raising Flour (200g) – Provides structure; swap for a gluten-free blend if needed.
- Ground Mixed Spice (1 tsp) – Infuses warm flavors like cinnamon; can be replaced with pumpkin pie spice for a seasonal twist.
- Mixed Dried Fruit (200g) – Adds sweetness and texture; try using cranberries or apricots for variety.
- Brandy or Orange Juice (2 tbsp) – Enhances flavor and moisture; for a non-alcoholic option, use orange juice or apple cider.
- Icing Sugar (200g, optional for icing) – Perfect for decoration; adjust the consistency by mixing with warm water.
Now that you’re equipped with the necessary ingredients, get ready to bake your very own Mary Berry Mini Christmas Cakes dessert! These delightful treats are sure to spread cheer all around.
Step‑by‑Step Instructions for Mary Berry Mini Christmas Cakes Dessert
Step 1: Preheat and Prepare
Begin by preheating your oven to 160°C (320°F). While the oven heats, prepare your miniature cake tins by greasing them or lining them with parchment paper. This ensures the Mary Berry Mini Christmas Cakes will release easily after baking. Make sure your tins are ready, as a smooth transition from batter to oven is key for these delightful cakes!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together 100g of softened butter and 100g of light brown sugar. Use an electric mixer on medium speed for 4-5 minutes until the mixture is light and fluffy, turning a pale golden color. This step is essential for incorporating air, which will create a wonderfully soft texture in your mini cakes.
Step 3: Mix in Eggs
Gradually add 2 beaten eggs into the creamed mixture, mixing on low speed until fully incorporated. This should take about 1-2 minutes. The batter will become smooth and glossy. If you’re opting for a vegan variation, replace the eggs with flax eggs using a simple mix of ground flaxseed and water—just as effective for the Mary Berry Mini Christmas Cakes!
Step 4: Incorporate Dry Ingredients
Next, sift in 200g of self-raising flour and 1 teaspoon of ground mixed spice. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be cautious not to overmix; your goal is to blend until no visible flour remains, which helps keep the cakes light and airy.
Step 5: Add Fruits and Liquid
Stir in 200g of mixed dried fruit and 2 tablespoons of brandy or orange juice until evenly distributed. This fruity mixture adds moisture and flavor to your Mary Berry Mini Christmas Cakes. Ensure the fruit is well coated with the batter for an even taste in every bite—your kitchen should be fragrant with holiday cheer!
Step 6: Fill the Tins
Spoon the cake batter into your prepared miniature tins, filling each one about three-quarters full. Smooth the tops with the back of a spoon or a spatula. This step is important to achieve an even rise during baking, giving your mini cakes a beautiful, rounded shape right out of the oven.
Step 7: Bake to Perfection
Place the filled tins in your preheated oven and bake for 25-30 minutes. Keep an eye on them; the cakes should turn lightly golden, and a toothpick inserted in the center should come out clean when they’re done. The heavenly aroma will fill your home, tempting everyone nearby!
Step 8: Cool and Transfer
Once baked, remove the cakes from the oven and allow them to cool in the tins for about 5 minutes. This short resting period helps them firm up a bit before transferring. Then, carefully lift them out and place them on a wire rack to cool completely, ensuring they retain their fluffy texture.
Step 9: Prepare Icing (Optional)
If you’d like to add icing, mix 200g of icing sugar with warm water until you achieve your desired consistency. Drizzle the icing over your cooled Mary Berry Mini Christmas Cakes for a festive touch. This optional step not only enhances their appearance but also adds an extra layer of sweetness that pairs beautifully with the spiced flavor profile.
Make Ahead Options
These delightful Mary Berry Mini Christmas Cakes are perfect for meal prep! You can prepare the batter up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. The dried fruit can also be coated in a little brandy or orange juice and prepped up to 3 days ahead of baking to enhance the flavors; just ensure you keep them covered to retain moisture. When ready to bake, simply spoon the chilled batter into your prepared tins and follow the baking instructions. This way, you can enjoy warm, homemade cakes on busy weeknights with minimal hassle—just as delicious with that festive spirit intact!
What to Serve with Mary Berry Mini Christmas Cakes
Pairing these delightful little cakes with the right accompaniments can elevate your festive experience.
Classic English Tea: A warm cup of tea complements the spiced flavors perfectly, enhancing the cozy atmosphere of your gathering. The smoothness of black tea balances the sweetness of the cakes beautifully.
Whipped Cream: A dollop of fresh whipped cream adds a light and airy texture, making each bite even more indulgent. It’s a classic pairing that brings out the cakes’ rich fruitiness.
Spiced Apple Cider: This warm beverage, infused with cinnamon and cloves, enhances the festive spirit and echoes the spiced elements of the mini cakes. Sip slowly while savoring the sweet and spicy notes of both treats.
Cheese Board: Incorporate sharp cheeses, like aged cheddar or tangy blue cheese, for an intriguing contrast. The savory profile balances the sweetness of the cakes, creating a delightful tasting experience.
Chocolate Truffles: Rich and velvety chocolate truffles bring an extra layer of decadence. The contrast between rich chocolate and spiced cakes offers a delightful play of flavors.
Nutty Biscotti: These crunchy favorites provide a textural contrast that pairs well with the moist mini cakes. Dip them in your tea or coffee for a perfect blend of flavors and textures.
Holiday Fruit Salad: A refreshing salad with citrus fruits and pomegranate seeds brightens your table while complementing the rich flavors of the cakes. The freshness cuts through the sweetness for a balanced bite.
Mulled Wine: Warm spices and red wine come together in this festive drink to mirror the rich spice profile. It’s the perfect companion for winter celebrations.
Find your favorite combinations and celebrate cozy moments around the table with Mary Berry’s Mini Christmas Cakes!
Storage Tips for Mary Berry Mini Christmas Cakes
Room Temperature: Store your Mini Christmas Cakes in an airtight container at room temperature for up to 3 days to maintain their delightful moisture.
Fridge: If you need to keep them longer, place them in the refrigerator, where they will stay fresh for up to a week without losing flavor.
Freezer: For extended storage, freeze the cakes for up to 3 months. Make sure to wrap them securely to prevent freezer burn, and thaw at room temperature before serving.
Reheating: When ready to enjoy, gently warm them in the oven for a few minutes to revitalize their texture and flavors, making these festive Mary Berry Mini Christmas Cakes even more delightful!
Expert Tips for Mary Berry Mini Christmas Cakes
Room Temperature Ingredients: Make sure all your ingredients, especially butter and eggs, are at room temperature. This promotes better mixing and a smoother batter for your mini cakes.
Mindful Mixing: When incorporating the dry ingredients, fold gently to avoid overmixing. This ensures your cakes rise beautifully and maintain a light texture.
Oven Check: Remember to test your cakes a few minutes before the end of baking time to prevent overbaking. Each oven varies, so it’s best to be attentive for perfect Mary Berry Mini Christmas Cakes.
Icing After Cooling: Always let your cakes cool completely before adding icing. This will ensure it sets well and doesn’t run off, enhancing both the look and flavor.
Dried Fruit Variations: Don’t hesitate to switch up your mixed dried fruit! Use favorites like cherries or apricots to add a personal touch to your festive mini cakes.
Mary Berry Mini Christmas Cakes Variations
Get ready to make this delightful dessert your own by exploring different twists and substitutions.
- Gluten-Free: Substitute self-raising flour with a high-quality gluten-free blend, ensuring everyone can enjoy these festive treats.
- Vegan: Use flax eggs in place of regular eggs and swap out butter for plant-based margarine for a completely vegan option.
- Fruit Medley: Mix and match dried fruits like cranberries, cherries, or chopped apricots for a colorful and flavorful surprise in every bite.
- Spice it Up: Add a teaspoon of ground ginger or nutmeg to the batter for an extra warming kick that embraces the holiday spirit.
- Nuts for Crunch: Fold in some chopped walnuts or pecans for a delightful crunch that contrasts beautifully with the soft cake texture.
- Fruity Zest: For a fresh twist, grate some orange or lemon zest into the batter, adding a zingy brightness to your mini cakes.
- Liquor-Free Option: Substitute brandy with apple cider or simply use more orange juice for a fruity, non-alcoholic flavor boost.
- Frosting Delight: Instead of icing, dip the tops in melted chocolate for a rich and indulgent finish, elevating these cakes to a whole new level.
Feel inspired to try several variations, and if you’re in the mood for more enticing dessert ideas, check out my absolutely delightful Flavorful Lemon Blueberry Bread for a taste of summer any time of year! Or indulge in a scrumptious Old Fashioned Dessert that perfectly pairs with these festive mini cakes.
Mary Berry’s Irresistibly Moist Mini Christmas Cakes Recipe FAQs
What type of fruit is best for Mini Christmas Cakes?
Absolutely! You can use a blend of mixed dried fruits, such as raisins, sultanas, and currants. If you’re feeling adventurous, consider cranberries or chopped apricots for a twist. Just ensure whatever fruit you choose is well-coated in your batter for even distribution.
How should I store Mary Berry Mini Christmas Cakes?
These delightful cakes can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, refrigerate them for up to a week. They’ll stay moist and tasty, perfect for that festive indulgence!
Can I freeze Mini Christmas Cakes?
Yes, very much! To freeze your cakes, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours or overnight, and they’ll retain their delicious flavors.
What if my cake batter is too thick?
If your batter feels thicker than expected, don’t worry! You can add a tablespoon of milk or juice to loosen it up slightly. Mix gently until you’ve reached your desired consistency. Just ensure you don’t overmix once you add extra liquid, as this can affect the texture of your cakes.
Are there any dietary adjustments I can make for Mini Christmas Cakes?
Definitely! For gluten-free variations, use a gluten-free flour blend in place of self-raising flour. For a vegan option, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg). These adaptations maintain the scrumptious flavor and festive spirit!
Deliciously Festive Mary Berry Mini Christmas Cakes Dessert
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F) and prepare miniature cake tins by greasing or lining with parchment paper.
- Cream together 100g of softened butter and 100g of light brown sugar in a large mixing bowl until light and fluffy.
- Gradually add 2 beaten eggs into the creamed mixture and mix on low speed until fully incorporated.
- Sift in 200g of self-raising flour and 1 teaspoon of ground mixed spice, folding gently into the wet mixture.
- Stir in 200g of mixed dried fruit and 2 tablespoons of brandy or orange juice until evenly distributed.
- Spoon the batter into the prepared miniature tins, filling each about three-quarters full and smoothing the tops.
- Bake in the preheated oven for 25-30 minutes until lightly golden and a toothpick inserted comes out clean.
- Allow the cakes to cool in the tins for about 5 minutes before transferring to a wire rack to cool completely.
- If adding icing, mix 200g of icing sugar with warm water to achieve desired consistency and drizzle over cooled cakes.
