Mary Berry Small Christmas Cake Recipe
Christmas is special with Mary Berry's small cake. This Mary Berry Small Christmas Cake Recipe is perfect. It's easy to make and tastes amazing.
Equipment
- 6-inch round cake tin
- Mixing Bowls
- Wooden Spoon
- Measuring cups and spoons
- Baking parchment paper
- Wire cooling rack
- Sharp knife
- Aluminum foilÂ
Ingredients
- 175 g mixed dried fruit
- 50 g glacé cherries halved and washed
- 75 g butter
- 75 g light brown sugar
- 2 medium eggs
- 100 g plain flour
- 1/2 teaspoon mixed spice
- 1/4 teaspoon baking powder
- 25 g ground almonds
- 1 tablespoon black treacle
- 2 tablespoons brandy or orange juice
Instructions
- Line your 6-inch tin with baking parchment.
- Grease it well with butter first.
- This prevents the cake from sticking later.
- Combine dried fruit with brandy or juice.
- Let it soak for 30 minutes minimum.
- This makes the fruit extra juicy.
- Beat butter and sugar until light and fluffy.
- This takes about 3-4 minutes of mixing.
- The mixture should look pale and creamy.
- Beat in eggs slowly, one at a time.
- Add a spoonful of flour if it curdles.
- Keep mixing until everything combines smoothly.
- Sift flour, spice, and baking powder together.
- Add ground almonds to the mix too.
- Fold gently into the wet mixture carefully.
- Stir in your soaked fruit with liquid.
- Add the black treacle at this stage.
- Mix everything until evenly distributed throughout.
- Preheat your oven to 150°C (300°F).
- Pour mixture into your prepared tin carefully.
- Cover the top loosely with foil.
- Bake for 2 to 2.5 hours total.
- Test with a skewer inserted in center.
- It should come out clean when done.
- Let the cake cool in tin completely.
- Remove and wrap in baking parchment tightly.
- Store in an airtight container safely.
- Feed with brandy weekly if desired.
Notes
- Soak your fruit overnight for better results.
- Use quality ingredients for the best flavor.
- Don't skip the foil covering while baking.
- Check the cake after 2 hours carefully.
- Let it cool completely before storing it.
- Feed with brandy for a richer taste.
- Make it 2-3 weeks before Christmas ideally.
- Store in a cool, dark place always.