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- 200g mixed dried fruits (such as sultanas, currants, and raisins) - 100g mixed peel (candied citrus peel) - 100g glace cherries, finely chopped - 75g unsalted butter, softened to room temperature - 100g light brown sugar, packed - 2 large eggs, at room temperature - 150g self-raising flour - 1 teaspoon mixed spice powder (a blend of cinnamon, nutmeg, and allspice) - 1 tablespoon milk - Zest of 1 orange - Zest of 1 lemon - Icing sugar for dusting - Optional: Marzipan and royal icing for decoration Gather these ingredients before you start. Each one plays a big role in the taste. The mixed dried fruits bring sweetness and texture. Mixed peel adds a bright flavor. Glace cherries give a pop of color. The butter and sugar create a rich base. The eggs help with moisture and binding. Self-raising flour gives the cakes a nice rise. Mixed spice powder adds warmth and depth. The zests of orange and lemon brighten the cakes. Icing sugar is for a light dusting. You can use marzipan and royal icing if you want to decorate. These ingredients come together to create a festive treat you will love. {{ingredient_image_2}} 1. Preheat your oven to 150°C (300°F). This helps the cakes bake evenly. 2. Line a muffin tin with 12 mini cupcake cases. This keeps the cakes from sticking. 1. In a bowl, combine the mixed dried fruits, mixed peel, and chopped glace cherries. Stir gently and set aside. 2. In a large bowl, cream together 75g of softened unsalted butter and 100g of light brown sugar. Use a whisk or mixer until it’s light and fluffy. 3. Add 2 large eggs one at a time. Beat well after each egg until everything is smooth. 1. Sift in 150g of self-raising flour and 1 teaspoon of mixed spice powder. Fold gently until just combined. Don't overmix, or the cakes will be tough. 2. Add 1 tablespoon of milk, along with the zests of 1 orange and 1 lemon. Mix in the dried fruit mixture until all pieces are coated. 3. Using a spoon, fill each cupcake case about three-quarters full with batter. 4. Bake in the preheated oven for 25-30 minutes. Check if a skewer comes out clean. 5. Let the cakes cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely. Ensuring a fluffy texture To get a light and fluffy cake, cream the butter and sugar well. I like to mix them for about 3-4 minutes. This step adds air and makes the cake rise nicely. Importance of room temperature ingredients Always use room temperature eggs and butter. Cold ingredients can lead to a dense cake. Let your butter sit out for about 30 minutes before you start. How to avoid overmixing When you add flour, mix just until combined. Overmixing can make your cakes tough. Use a spatula for folding the batter gently. This helps keep the cake soft and fluffy. Best practices for icing Dust your cooled cakes with icing sugar for a simple look. For a fancier touch, cover them with marzipan first. Then, add royal icing on top. Garnishing suggestions Consider using edible glitter or small candied fruits to dress up your cakes. These small details bring festive cheer and make your cakes pop on any platter. Pro Tips Use Fresh Ingredients: For the best flavor, ensure your dried fruits and spices are fresh. Stale ingredients can diminish the taste of your mini cakes. Experiment with Alcohol: Soak the dried fruits in a splash of rum or brandy for a richer flavor. This also helps keep the cakes moist. Don’t Overmix: When combining the flour and wet ingredients, mix just until incorporated. Overmixing can lead to dense cakes. Cool Completely: Allow the mini cakes to cool fully on a wire rack before decorating. This ensures that the icing doesn’t melt or slide off. {{image_4}} You can change the dried fruits in your mini cakes. Try apricots, cranberries, or figs. Each fruit brings a new taste. You can mix and match to fit your taste. If you need a gluten-free option, use gluten-free flour. Many brands offer blends that work well in baking. Just make sure to check the package for instructions. To make your cakes stand out, add spices. Try extra cinnamon, ginger, or cloves for a warm taste. These spices can change how your cakes taste and smell. You can also add a splash of alcohol or flavoring extracts. Rum or brandy offer a rich flavor. Vanilla or almond extracts can add sweetness. Just a little can boost your cakes without making them too strong. Store your mini Christmas cakes at room temperature for the best taste. Keep them in a cool, dry place. If you live in a warm area, you may need to refrigerate them. Refrigeration can help to keep them fresh longer. Use airtight containers to prevent the cakes from drying out. If you don’t have an airtight container, wrap each cake in plastic wrap. This will help keep them moist and tasty. These mini cakes can last about two weeks at room temperature. For longer storage, refrigeration can extend their life to about four weeks. To check if your cakes are spoiled, look for a change in smell or texture. If they feel hard or have an off odor, it’s time to toss them. Keep an eye on any mold growth as well. If you see any signs of spoilage, it is best to discard the cakes. Enjoy your festive treats while they are fresh! Can I make these cakes in advance? Yes, you can make these mini Christmas cakes ahead of time. They taste great after a few days. Store them in an airtight container. This helps the flavors mix well. How do I freeze mini Christmas cakes? To freeze mini cakes, wrap them tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. Thaw them in the fridge before serving. What is the best way to decorate mini cakes? For decoration, dust with icing sugar for a simple look. You can also cover them with marzipan and royal icing for a festive touch. Edible glitter or small candied fruits add extra cheer. What makes Mary Berry's recipe unique? Mary Berry's recipe shines due to her careful balance of flavors. The mix of dried fruits and spices brings warmth. Her method of creaming butter and sugar creates a light texture. Can I substitute ingredients from her recipe? Yes, you can substitute some ingredients. Use different dried fruits if you prefer. You can also swap light brown sugar for white sugar. Just keep the same amount for the best results. In this post, I covered how to make Mary Berry's mini Christmas cakes. We explored the essential ingredients, detailed steps for mixing and baking, and tips for perfecting your cakes. Remember, using room temperature ingredients helps create a fluffier texture. Decorate with your favorite icing or fruits for a festive touch. These cakes are not only delicious but also fun to make. Try different fruits or flavors to make the recipe your own. Enjoy baking and sharing these treats this holiday season!

Festive Mini Christmas Cakes

Delicious mini cakes filled with dried fruits and spices, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 12
Calories 150 kcal

Ingredients
  

  • 200 g mixed dried fruits (such as sultanas, currants, and raisins)
  • 100 g mixed peel (candied citrus peel)
  • 100 g glace cherries, finely chopped
  • 75 g unsalted butter, softened to room temperature
  • 100 g light brown sugar, packed
  • 2 large eggs, at room temperature
  • 150 g self-raising flour
  • 1 teaspoon mixed spice powder (a blend of cinnamon, nutmeg, and allspice)
  • 1 tablespoon milk
  • 1 zest orange
  • 1 zest lemon
  • g icing sugar, for dusting
  • g optional: Marzipan and royal icing for decoration

Instructions
 

  • Preheat your oven to 150°C (300°F) and line a muffin tin with 12 mini cupcake cases to prepare for baking.
  • In a medium bowl, combine the mixed dried fruits, mixed peel, and chopped glace cherries. Stir them gently to ensure an even distribution, then set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar using an electric mixer or a whisk until the mixture is light in color and fluffy in texture, approximately 3-4 minutes.
  • Add the eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated and smooth.
  • Sift the self-raising flour and mixed spice powder into the bowl with the butter and sugar mixture. Using a spatula, fold gently until just combined, being careful not to overmix.
  • Add the milk along with the zests of the orange and lemon, then incorporate the prepared dried fruit mixture, making sure all pieces are well coated in the batter.
  • Using a spoon or ice cream scoop, divide the batter evenly between the lined cupcake cases, filling each one about three-quarters full.
  • Place the tin in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of a cake comes out clean.
  • Once baked, allow the cakes to cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
  • After the cakes have completely cooled, dust them lightly with icing sugar for a festive touch, or, for a more elaborate decoration, cover with marzipan and royal icing as desired.

Notes

To serve, arrange the mini cakes on a festive platter, optionally garnishing with edible glitter or small candied fruits for added holiday cheer.
Keyword Christmas, holiday baking, mini cakes