Description
Mary Berry’s Mini Christmas Cakes are delightful festive treats perfect for the holiday season.
Ingredients
Scale
- 1 cup mixed dried fruit (raisins, currants, and chopped dried apricots)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup unsweetened applesauce
- 1/4 cup orange juice
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup marzipan (optional, for decoration)
- 1/2 cup royal icing or powdered sugar mixed with water (for decoration)
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.
- In a medium bowl, combine the mixed dried fruit and chopped nuts. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and applesauce until well combined.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the fruit and nut mixture, ensuring even distribution throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- If using marzipan, roll it out and cut circles to fit the tops of the cooled cakes. Place on top of each cake.
- Decorate with royal icing or a simple glaze made from powdered sugar and water.
Notes
- For a spiced version, add 1/4 teaspoon of allspice or cloves to the dry ingredients.
- Substitute the nuts with seeds for a nut-free version, or use chocolate chips for a sweeter twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mary Berry Mini Christmas Cakes, festive treats, holiday baking