Mary Berry Small Christmas Cake Recipe

This rich, fruity Mary Berry Small Christmas Cake is made with soaked dried fruit, dark sugar, and black treacle, ready in about three hours. The kitchen fills with warm spices as the butter caramelizes around the plump sultanas and cherries. I love making this scaled-down version when baking for smaller holiday gatherings.

Why This Classic Works

I used to think traditional fruitcake meant committing to a massive bake that took weeks to prepare. Scaling it down to a smaller tin completely changed my approach to festive baking.

The balance of dark muscovado sugar and brandy keeps the dense crumb incredibly moist. I learned that taking the time to double-line the tin prevents the edges from catching during the long oven time.

Mary Berry Small Christmas Cake Ingredients

• 250g mixed dried fruit (sultanas, raisins, currants)
• 50g glacé cherries, halved
• 50g candied peel, chopped
• 3 tbsp brandy, plus extra for feeding
• 100g butter, softened
• 100g dark muscovado sugar
• 2 large eggs
• 1 tbsp black treacle
• 100g plain flour
• 1 tsp mixed spice

How To Make Mary Berry Small Christmas Cake

1. Soak The Fruit: Place the dried fruit, cherries, and candied peel in a bowl. Pour over the brandy, cover, and let soak overnight.
2. Prepare The Tin: Preheat the oven to 150C. Grease a 15cm round cake tin and double-line the base and sides with baking paper.
3. Cream Butter And Sugar: Beat the soft butter and dark muscovado sugar together in a large bowl until pale and fluffy.
4. Add Eggs And Treacle: Beat in the eggs one at a time, adding a spoonful of flour if the mixture curdles. Stir in the black treacle.
5. Fold In Dry Ingredients: Gently fold in the remaining plain flour, mixed spice, and the soaked fruit mixture until evenly combined.
6. Bake The Cake: Spoon the batter into the lined tin and smooth the top. Bake for about 2 hours until a skewer inserted comes out clean.
7. Feed And Cool: Leave the cake in the tin to cool for 15 minutes. Poke small holes in the top and spoon over extra brandy before cooling completely.

Recipe Tips

• Double line the tin: This protects the outside of the cake from burning during the long, slow bake.
• Do not rush the soak: Letting the fruit absorb the brandy overnight guarantees a moist, plump texture in every bite.
• Check early: Ovens vary, so test the center with a skewer at the 90-minute mark to avoid a dry cake.

What To Serve With Small Christmas Cake

Serve a generous slice of this traditional fruit bake alongside a cup of hot English breakfast tea. It also pairs wonderfully with a slice of sharp cheddar cheese or a dollop of brandy butter.

How To Store

Wrap the completely cooled cake tightly in baking paper, then wrap it in foil. Store in an airtight container in a cool, dark place for up to three months. You can also freeze the un-iced cake for up to six months.

FAQs

• Can I use a different alcohol? Yes, dark rum, sherry, or whisky work well instead of brandy. You can also use apple juice for an alcohol-free version.
• How often should I feed the cake? Feed the cake with a teaspoon of alcohol every two weeks leading up to Christmas. Stop feeding a week before icing it.
• Why did my fruit sink to the bottom? This usually happens if the fruit is too wet or the batter is too thin. Ensure your fruit absorbs the soaking liquid fully.
• Can I ice the cake immediately? You should wait at least a few weeks before applying marzipan and icing. This allows the cake to mature and firm up.

Nutrition

• Calories: 320 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 90 mg
• Total Carbohydrate: 52 g
• Protein: 3 g

Try More Recipes:

• Mary Berry Rhubarb Cheesecake Recipe
• Mary Berry Raspberry Sponge Cake Recipe
• Mary Berry Raspberry Cake Recipe