Mary Berry Non-Alcoholic Mini Christmas Cakes Recipe
Mary Berry Non-Alcoholic Mini Christmas Cakes are traditional British fruit cakes baked in small tins or muffin cases, using fruit juice instead of alcohol. The dried fruit is soaked in citrus juice to soften and flavour it, then folded into a buttery batter. Baking them low and slow ensures a tender crumb and deep flavour without the need for brandy or rum.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 mini cakes
- Category: Festive Baking
- Method: Baking
- Cuisine: British
Ingredients
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225g mixed dried fruit (sultanas, raisins, currants)
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50g glacé cherries, halved
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Zest of 1 orange and 1 lemon
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100ml orange juice or apple juice
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175g soft butter, at room temperature
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175g light brown sugar
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3 large eggs
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225g plain flour
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½ teaspoon baking powder
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1 teaspoon mixed spice
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¼ teaspoon ground cinnamon
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Pinch of salt
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Optional: 2 tablespoons extra fruit juice for brushing after baking
Instructions
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Soak the fruit – Combine dried fruit, cherries, citrus zest, and fruit juice. Cover and leave for at least 1 hour, or overnight for deeper flavour.
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Prepare the tins – Line mini cake tins or a muffin tin and preheat the oven to 150°C (300°F).
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Cream butter and sugar – Beat together until pale and fluffy.
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Add eggs gradually – Beat in the eggs one at a time, mixing well after each addition.
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Mix dry ingredients – Sift flour, baking powder, spices, and salt together.
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Fold gently – Fold the dry ingredients into the batter, then stir in the soaked fruit.
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Fill the tins – Spoon the mixture into the tins, filling about three-quarters full.
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Bake gently – Bake for 45–55 minutes until a skewer inserted comes out clean.
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Cool properly – Leave in the tins for 10 minutes, then transfer to a rack to cool fully.
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Moisten if needed – Brush the tops with a little extra fruit juice once cool to keep them soft.