Mary Berry Small Christmas Cake Recipe (6 inch)

This Mary Berry Small Christmas Cake is a beautifully rich fruit cake designed for a 6-inch tin, making it perfect for smaller households or intimate holiday gatherings. Packed with dried fruits, warming spices, and a touch of festive flavor, it delivers the classic taste of Christmas without making an oversized cake. The texture is moist, dense, and wonderfully tender, while the flavor develops even further as the cake matures. Although it requires a long baking time, the method is straightforward and suitable for beginners.

Ingredients

For the Christmas Cake

• 175g mixed dried fruit
• 50g glacé cherries, chopped
• 25g chopped almonds
• 100g unsalted butter, softened
• 100g dark brown sugar
• 2 large eggs
• 100g plain flour
• 25g ground almonds
• ½ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• 1 tablespoon black treacle
• 2 tablespoons orange juice

For Preparing the Tin

• Butter for greasing
• Baking parchment

How to Make Mary Berry Small Christmas Cake Recipe (6 inch)

• Prepare the oven: Preheat the oven to 140°C or 120°C fan. Grease a 6-inch round cake tin and line the base and sides with a double layer of baking parchment.
• Cream the butter and sugar: Place the softened butter and dark brown sugar into a large mixing bowl. Beat until pale, light, and fluffy.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
• Mix the dry ingredients: Fold in the flour, ground almonds, mixed spice, and cinnamon until evenly combined.
• Add the fruit: Stir in the mixed dried fruit, glacé cherries, chopped almonds, black treacle, and orange juice until evenly distributed.
• Fill the tin: Spoon the mixture into the prepared tin and level the surface with the back of a spoon.
• Bake the cake: Place the cake on the center shelf and bake for approximately 2½ hours. Test with a skewer inserted into the center. If it comes out clean, the cake is ready.
• Cool completely: Leave the cake in the tin until completely cool before removing.
• Store and mature: Wrap the cooled cake in baking parchment and foil. Store in an airtight container and feed occasionally with a little brandy or orange juice if desired.

Tips for the Best Small Christmas Cake

How do I stop the cake from drying out?

Double-line the cake tin and avoid overbaking. Wrapping the cake properly after cooling also helps retain moisture.

Why is my fruit sinking?

Coat the fruit lightly with flour before mixing it into the batter. This helps keep it evenly distributed.

Can I make the cake weeks in advance?

Yes. Christmas cakes often taste better after maturing for several weeks because the flavors deepen over time.

How do I know when the cake is done?

A skewer inserted into the center should come out clean or with a few moist crumbs attached.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Decorate with marzipan and royal icing for Christmas.
• Enjoy with a slice of mature cheddar cheese.
• Pair with whipped cream for a festive dessert.
• Serve alongside mulled wine during holiday gatherings.

Storage

Room Temperature

Wrap tightly in baking parchment and foil. Store in an airtight container for up to 6 weeks.

Refrigerator

Although not necessary, the cake can be refrigerated for up to 2 months when properly wrapped.

Freezing

Wrap in several layers of cling film and foil. Freeze for up to 6 months. Thaw overnight at room temperature before serving.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 10g
• Sodium: 85mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Small Christmas Cake Recipe (6 inch)

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking time

2

hours 

30

minutes

Total time

175

minutes

Calories

385

kcal

2

hours 

55

minutes

A rich and traditional 6-inch Christmas fruit cake packed with dried fruits, warm spices, and festive flavors. Perfect for small celebrations and holiday gifting.

Ingredients

• 175g mixed dried fruit

• 50g glacé cherries, chopped

• 25g chopped almonds

• 100g unsalted butter, softened

• 100g dark brown sugar

• 2 large eggs

• 100g plain flour

• 25g ground almonds

• ½ tsp mixed spice

• ¼ tsp cinnamon

• 1 tbsp black treacle

• 2 tbsp orange juice

• Butter for greasing

• Baking parchment

Directions

• Preheat oven to 140°C (120°C Fan). Grease and double-line a 6-inch round cake tin with baking parchment.
• Cream together the butter and dark brown sugar until light and fluffy.
• Beat in the eggs one at a time, adding a little flour if the mixture starts to curdle.
• Fold in the flour, ground almonds, mixed spice, and cinnamon.
• Stir in the dried fruit, cherries, chopped almonds, black treacle, and orange juice.
• Transfer the mixture to the prepared tin and level the surface.
• Bake for 2½ hours or until a skewer inserted into the center comes out clean.
• Allow the cake to cool completely in the tin before removing.
• Wrap well and store, feeding with a little brandy or orange juice if desired.

Notes

• Use good-quality mixed dried fruit for the best flavor.
• Check the cake after 2 hours and cover loosely with foil if browning too quickly.
• The cake keeps well for several weeks when properly wrapped.