Delightful Mary Berry Mini Christmas Cakes for the Holidays
Mary Berry Mini Christmas Cakes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 250 g mixed dried fruit
- 50 g glacé cherries halved
- 100 g unsalted butter softened
- 100 g dark brown sugar
- 2 large eggs
- 150 g self-raising flour
- 1 tsp mixed spice powder
- 50 g mixed nuts chopped
- 2 tbsp brandy or orange juice
- Marzipan and icing for decoration
Instructions
- Preheat your oven to 150°C (300°F).
- Line a 12-cup muffin tin with paper cases.
- In a bowl, mix the dried fruits and glacé cherries with a tablespoon of flour.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and mixed spice powder, folding gently to combine.
- Carefully fold in the nuts, floured fruit mixture, and brandy or juice.
- Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack.
- Once cool, decorate with marzipan and icing as desired.