Description
Mary Berry’s Mini Christmas Cakes are delightful festive treats packed with mixed dried fruits, nuts, and warm spices. These individual-sized cakes are moist, flavorful, and perfect for holiday celebrations. Topped with marzipan, fondant icing, and a sprinkle of edible glitter, they make an elegant and tasty centerpiece for Christmas gatherings.
Ingredients
Scale
Fruit and Nuts
- 300g mixed dried fruit
- 100g glacé cherries
- 100g almonds
Cake Batter
- 100g unsalted butter
- 100g soft brown sugar
- 2 eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp mixed spice powder
- 75ml milk
Decoration
- 100g marzipan
- 100g icing sugar
- 100g fondant icing
- 50g edible glitter
Instructions
- Preheat the Oven: Set the oven to 160°C (320°F) to ensure it reaches the right temperature for baking the mini cakes evenly.
- Melt Butter and Sugar: In a pan over low heat, gently melt the unsalted butter and soft brown sugar together until fully combined, creating a smooth base for the cake batter.
- Add Dried Fruits and Nuts: Stir in the mixed dried fruit, glacé cherries, and chopped almonds into the melted butter and sugar mixture, ensuring they are well coated.
- Cool the Mixture: Allow this fruit and butter mixture to cool completely to prevent cooking the eggs when added next.
- Combine Wet and Dry Ingredients: Gradually mix in the eggs, all-purpose flour, baking powder, mixed spice powder, and milk to the cooled fruit mixture, stirring until you achieve a smooth, consistent batter.
- Prepare Cake Tins: Line mini cake tins with paper cases to prevent sticking and for easy removal after baking.
- Pour Batter and Bake: Divide the batter evenly among the mini tins and bake in the preheated oven for about 30 minutes or until a skewer inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool the Cakes: Remove the mini cakes from the oven and let them cool completely on a wire rack before decorating.
- Decorate: Cover each cooled mini cake with a layer of marzipan, then smooth over with icing sugar followed by fondant icing. Finish by sprinkling edible glitter on top to add a festive sparkle.
Notes
- Ensure the fruit and butter mixture has cooled before adding eggs to avoid scrambling.
- You can soak the mixed dried fruit overnight in a little brandy or orange juice for extra moistness and flavor.
- Use mini cake tins for individual servings; alternatively, use cupcake liners if tins are unavailable.
- The edible glitter adds a festive touch but is optional if you prefer a simpler decoration.
- Store cakes in an airtight container to maintain freshness.
