Mary Berry Mini Christmas Cakes
Delight in the festive spirit with these easy-to-make mini Christmas cakes that are perfect for sharing and customization, featuring spiced butter and dried fruits.
Ingredients
Main ingredients
- 175 g softened butter Ensure butter is at room temperature.
- 175 g light brown soft sugar
- 3 large eggs
- 175 g self-raising flour Gluten-free alternative can be used.
- 2 tsp ground mixed spice Can add nutmeg or cinnamon for added flavor.
- 115 g mixed dried fruit Feel free to swap for preferred dried fruits.
- 2 tbsp brandy or orange juice For a non-alcoholic version, use orange juice.
For the Icing
- 115 g icing sugar
- 1-2 tbsp warm water Use to achieve desired icing consistency.
- to taste Glacé cherries For decoration.
- to taste Icing holly leaves For decoration.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is softened.
- Preheat your oven to 180°C (350°F).
- Grease a 12-hole muffin tray and line it with paper cases.
Mixing
- In a mixing bowl, beat the softened butter and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift the self-raising flour and mixed spice into the mixture and fold gently.
- Fold in the mixed dried fruit and brandy or orange juice until evenly distributed.
Baking
- Spoon the batter into the muffin tray, filling each cavity two-thirds full.
- Bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
- Allow to cool in the tray for a few minutes before transferring to a wire rack.
Icing and Decorating
- Mix icing sugar with warm water to achieve a thick, pourable consistency.
- Once cakes are completely cool, drizzle icing over the tops.
- Decorate with glacé cherries and icing holly leaves.
Notes
Store in an airtight container. For longer storage, freeze tightly wrapped for up to three months.