The moment those first hints of winter appear, I can almost taste the warmth of festive treats waiting to be shared. There’s something truly special about baking around the holidays, and these Moist Mary Berry Mini Christmas Cakes are the perfect centerpiece for any gathering. While the world is buzzing with fast food options, I find immense joy in creating something enchanting from scratch—something that boasts both delight and nostalgia.
I initially stumbled upon this recipe while searching for a way to make my holiday preparations easier, without sacrificing the traditional flavors of Christmas. These mini cakes are not only a feast for the senses—infused with spices, dried fruits, and zesty freshness—but they also come together effortlessly, making them ideal for both novice bakers and seasoned hosts.
Whether you’re enjoying an intimate family dinner or hosting a festive party, these mini cakes promise to bring joy and taste to every occasion. Let’s dive into the delightful process of creating these heartwarming treats that will leave your loved ones asking for seconds!
Why You'll Love This Moist Mary Berry Mini Christmas Cakes
- These mini Christmas cakes are incredibly easy to make, allowing you to enjoy the festive spirit without spending all day in the kitchen.
- Your taste buds will revel in the rich flavors of mixed dried fruits, warm spices, and zesty citrus, making every bite a delightful experience.
- Their charming size and beautiful decorations make them a stunning centerpiece for any holiday table, guaranteed to impress your guests.
- Perfect for any gathering, these cakes are so delicious that they’ll keep your loved ones coming back for more throughout the season.
Moist Mary Berry Mini Christmas Cakes Ingredients
Gather everything you need to create these delightful treats!
For the Batter
- Unsalted butter – a key ingredient for rich flavor and texture.
- Brown sugar – adds depth and a caramel-like sweetness.
- Large eggs – provide structure and moisture to the cakes.
- All-purpose flour – the foundation of the batter, ensuring a tender crumb.
- Baking powder – helps the cakes rise and become light and airy.
- Cinnamon – brings a warm, festive flavor to the mix.
- Nutmeg – enhances the spiciness for a cozy, inviting taste.
- Vanilla extract – adds a delightful depth of flavor to balance the spices.
For the Fruit & Zest
- Mixed dried fruit – a must-have for the signature flavor of these moist Mary Berry mini Christmas cakes.
- Glacé cherries – offer a pop of sweetness and color in each bite.
- Mixed peel (optional) – adds a hint of citrus for a classic festive touch.
- Zest of 1 orange – imparts bright flavor and aroma.
- Zest of 1 lemon – complements the orange zest with a refreshing tang.
For Decoration
- Marzipan – provides a sweet, almond-flavored layer for a traditional finish.
- Royal icing – perfect for creating an elegant, smooth top layer.
- Festive sprinkles – sprinkle on top for a cheerful holiday effect.
- Candied orange slices – add a sophisticated touch as a lovely garnish.
How to Make Moist Mary Berry Mini Christmas Cakes
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Prepare molds: Grease your mini cake molds or muffin tins thoroughly and line the bottoms with parchment paper for easy removal once baked. This ensures each cake pops out beautifully.
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Cream butter and sugar: In a mixing bowl, beat together the softened unsalted butter and brown sugar until the mixture turns pale, creamy, and fluffy. This should take about 3-5 minutes for the perfect texture.
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Incorporate eggs: Add the large eggs one at a time, mixing well after each addition. This step helps to create a smooth batter that ensures delightful moisture in your cakes.
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Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg. This blend of spices will give your cakes that warm, festive flavor!
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Fold in dry mix: Gently fold the dry mixture into the butter mixture until just combined. Be careful not to overmix, as this will keep your cakes light and airy.
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Add fruits and zest: Now, fold in the mixed dried fruit, glacé cherries, optional mixed peel, orange zest, and lemon zest. This is where the magic happens—each addition brings a burst of flavor to your mini cakes!
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Fill molds: Spoon the prepared cake mixture into your molds, filling each one about three-quarters full. This allows room for the cakes to rise while baking.
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Bake to perfection: Place your filled molds in a preheated oven set to 300°F (150°C) and bake for 35–45 minutes. They should turn golden brown and feel firm to the touch when done.
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Cool and finish: Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack. Allow them to cool completely for the best texture and flavor before decorating.
Optional: Decorate with festive sprinkles for an extra cheerful touch!
Exact quantities are listed in the recipe card below.
Moist Mary Berry Mini Christmas Cakes Variations
Feel free to personalize these festive delights to suit your taste and dietary needs!
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Gluten-Free: Replace all-purpose flour with a gluten-free flour blend. This makes the cakes accessible for everyone at your holiday table.
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Nutty Twist: Add ½ cup of chopped walnuts or pecans for a delightful crunch and extra flavor. Nuts not only enhance texture but provide a comforting richness.
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Fruity Fusion: Swap out the mixed dried fruit for dried apricots or cranberries. This offers a beautiful color contrast and tangy sweetness that will surprise your palate.
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Spicy Kick: Incorporate ¼ teaspoon of ground ginger or cloves for an extra layer of warmth and spice. These will create a comforting, fragrant aroma during baking that fills your kitchen.
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Lemon Drizzle: Instead of royal icing, drizzle a lemon glaze made with powdered sugar and fresh lemon juice over the cooled cakes. This zesty touch brings a refreshing brightness to each bite.
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Dairy-Free: Replace unsalted butter with coconut oil or a dairy-free butter substitute. Perfect for those avoiding dairy, while still keeping the cakes wonderfully moist and flavorful!
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Chocolate Surprise: Fold in ½ cup of mini chocolate chips into the batter. A touch of chocolate adds an indulgent twist that pairs beautifully with the festive spices.
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Herbal Infusion: Infuse the batter with a teaspoon of finely chopped fresh rosemary or thyme. This unique addition offers a savory element that makes these cakes a conversation starter.
How to Store and Freeze Moist Mary Berry Mini Christmas Cakes
Room Temperature: Store the cooled mini cakes in an airtight container at room temperature for up to 3 days. This keeps them fresh and maintains their moist texture.
Fridge: If you prefer, you can refrigerate the cakes for up to a week. Just make sure they are well-wrapped to prevent drying out.
Freezer: For longer storage, freeze the mini cakes wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: To bring back the warmth, gently reheat the cakes in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes. Enjoy these moist Mary Berry mini Christmas cakes when you’re ready for a festive treat!
Make Ahead Options
These Moist Mary Berry Mini Christmas Cakes are a great option for busy home cooks looking to save time during the festive season! You can prepare the batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain freshness. The dried fruit and zests can also be mixed in ahead of time without losing any flavor—this is perfect for enhancing their taste as they infuse overnight. When you’re ready to bake, spoon the batter into molds and bake as directed. By prepping in advance, you’ll have beautifully moist mini cakes ready to impress your guests with minimal effort!
What to Serve with Moist Mary Berry Mini Christmas Cakes?
The holidays are a time for cozy gatherings, and pairing these delightful mini cakes with the right accompaniments elevates your festive spread to new heights.
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Spiced Mulled Wine: Perfect for warming cold winter nights, this aromatic beverage enhances the festive flavors of the cakes with its aromatic spices.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over the warm cakes, creating a luxurious contrast in both temperature and texture.
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Cranberry Sauce: The tartness of cranberry sauce brings a refreshing balance to the sweetness of the mini cakes, enhancing every bite.
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Candied Pecans: These crunchy, sweet nuts add a delightful texture and nutty flavor, perfect for contrasting the moist Mary Berry mini Christmas cakes.
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Cheese Board: Include soft cheeses, such as brie or camembert, for an elegant touch that complements the sweet, spiced cakes beautifully. A mix of savory and sweet flavors creates a memorable experience.
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Hot Chocolate: Rich and creamy hot chocolate makes for a cozy beverage pairing, with its chocolatey goodness offering a luscious complement to the spiced characteristics of your mini cakes.
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Fresh Fruit Platter: A colorful selection of fresh fruits like berries and citrus adds a refreshing note, cleansing the palate while providing a bright visual appeal.
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Gingerbread Cookies: The warm spices of gingerbread harmonize perfectly with the festive flavors of the cakes, making them a delightful treat that guests will adore.
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Eggnog: This classic holiday drink, with its rich creaminess and hint of nutmeg, adds an indulgent element that pairs wonderfully with your mini cakes.
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Decorative Tea: Consider a warm spiced chai or peppermint tea to refresh the palate, inviting a comforting aroma that envelops your gatherings with holiday cheer.
Chef's Helpful Tips
- When making Moist Mary Berry Mini Christmas Cakes, be sure to cream your butter and sugar thoroughly for a fluffy texture, as this creates a light cake consistency.
- Avoid overmixing when incorporating the dry ingredients, as this can lead to a dense final baked product instead of the desired tender crumb.
- Use room temperature eggs to ensure they mix more easily with the other ingredients, bringing more uniformity to your batter.
- Finally, monitor the cakes closely during baking, as ovens can vary; checking for doneness around the 35-minute mark will help you prevent overbaking.
Moist Mary Berry Mini Christmas Cakes Recipe FAQs
How do I choose the best dried fruit for the cakes?
Absolutely! When selecting dried fruit, look for vibrant colors and avoid any that exhibit dark spots or seem overly dry. Raisins, sultanas, and currants are classic choices, while glacé cherries can add a lovely sweet bite. If you want to breathe a little life into your fruit, consider soaking it in warm water or rum for 15-30 minutes to enhance the flavors!
How should I store the mini Christmas cakes?
Very simply! To keep your mini cakes fresh at room temperature, place them in an airtight container for up to 3 days. If you want to extend their life, you can refrigerate them for up to a week, ensuring they’re well-wrapped to prevent drying out. This way, you can savor each slice of your Moist Mary Berry Mini Christmas Cakes for days to come!
Can I freeze the mini cakes for later use?
Absolutely! To freeze your mini cakes, first wrap them tightly in plastic wrap, ensuring no air pockets are present, then cover with aluminum foil for added protection. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply transfer them to the fridge to thaw overnight. For a cozy experience, you can reheat them gently in the microwave or oven once thawed.
What should I do if my cakes sink in the middle?
If your cakes sink in the middle, it may be due to overmixing the batter or not baking them long enough. The first step is to ensure you’re folding the dry ingredients into the wet gently. To avoid underbaking, keep an eye on the cakes as they near the 35-minute mark; they should feel firmer to the touch and turn a lovely golden brown. If you follow these tips, you’ll have perfect little treats every time!
Are these cakes allergy-friendly for pets?
These Mini Christmas Cakes are not suitable for pets, particularly due to the presence of chocolate (if any is added) and dried fruits, like raisins and sultanas, which can be toxic to dogs. Always keep these festive treats away from your furry friends, and if you want a pet-friendly treat, consider whipping up a simple peanut butter cookie designed for dogs!
Can I substitute any ingredients for dietary restrictions?
Yes, absolutely! If you need a gluten-free option, you can use a 1-to-1 gluten-free baking blend in place of all-purpose flour. For a dairy-free version, substitute unsalted butter with a vegan butter or coconut oil. Just make sure to adjust baking times as necessary, as the texture may vary slightly. Enjoying your Moist Mary Berry Mini Christmas Cakes with dietary needs in mind is totally doable!
Equipment
- mini cake molds
- Mixing bowl
- Whisk
- rubber spatula
- Oven
Ingredients
For the Batter
- 100 g unsalted butter softened
- 150 g brown sugar
- 2 large eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 1 tsp vanilla extract
For the Fruit & Zest
- 300 g mixed dried fruit
- 100 g glacé cherries
- 50 g mixed peel optional
- 1 zest orange
- 1 zest lemon
For Decoration
- 200 g marzipan
- 200 g royal icing
- 50 g festive sprinkles
- 4 slices candied orange slices
Instructions
Preparation
- Prepare molds: Grease your mini cake molds or muffin tins thoroughly and line the bottoms with parchment paper for easy removal once baked.
- Cream butter and sugar: In a mixing bowl, beat together the softened unsalted butter and brown sugar until the mixture turns pale, creamy, and fluffy.
- Incorporate eggs: Add the large eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg.
- Fold in dry mix: Gently fold the dry mixture into the butter mixture until just combined.
- Add fruits and zest: Fold in the mixed dried fruit, glacé cherries, optional mixed peel, orange zest, and lemon zest.
- Fill molds: Spoon the prepared cake mixture into your molds, filling each one about three-quarters full.
- Bake to perfection: Place your filled molds in a preheated oven set to 300°F (150°C) and bake for 35–45 minutes.
- Cool and finish: Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack.
