Lucy M. This Mary Berry fruit cake is a delightful, bite-sized version of the classic fruit cake, with just the right amount of fruit and spice. It’s a perfect treat for any occasion, small enough to share, but big on flavor!
I first stumbled upon this Mary Berry fruit cake recipe when I wanted to bake something a little more elegant and festive but didn’t need a massive cake. The tiny size of these cakes was just perfect for a treat to share with friends or enjoy with a cup of tea. With dried fruits, a hint of brandy, and a lovely almond topping, this cake is bursting with flavor. It’s simple, but it packs a punch of sweetness and spice, all while being a breeze to prepare!
Ingredients
- ¼ cup (40g) maraschino cherries, quartered
- ⅓ cup (55g) golden raisins
- ⅓ cup (55g) raisins
- ⅓ cup (55g) currants
- ¼ cup (30g) dried apricots, chopped
- ¼ cup (15g) candied orange or lemon peel, chopped
- 2 teaspoons brandy, rum, or sherry (and extra for feeding the cake)
- 3 tablespoons (15g) chopped almonds
- 3 tablespoons (15g) almond flour
- 1 teaspoon finely grated lemon zest
- ¾ cup (90g) all-purpose flour
- ½ teaspoon pumpkin pie spice
- ¼ cup (55g) dark muscovado sugar
- ¼ cup (55g) salted butter, softened
- 2 teaspoons molasses
- 1 extra-large egg
- 1 tablespoon sliced almonds
For the icing
- 3 tablespoons apricot jam
- 1 cup (225g) almond paste or marzipan
- 8 ounces (225g) fondant or ready-to-roll icing
Instructions
- Prepare the fruit: Start by placing the maraschino cherries in a sieve and rinsing them under running water. Drain them well, then dry thoroughly with a paper towel. Next, place all the dried fruits and chopped peel into a large bowl, adding the brandy, rum, or sherry. Cover the bowl tightly and leave it to soak overnight. This will help infuse the fruits with extra flavor.
- Preheat the oven and prep your pans: Preheat your oven to 325°F (165°C). Grease and line three mini cheesecake pans (3 inches in diameter) with parchment paper. Place them on a baking sheet lined with parchment paper to catch any drips.
- Mix the batter: In a large bowl, measure out the chopped almonds, almond flour, lemon zest, flour, pumpkin pie spice, sugar, butter, molasses, and egg. Beat everything together for about 2 minutes until the mixture is smooth and well-combined. Add the soaked fruits and any liquid from the bowl, stirring everything in thoroughly.
- Fill the pans and bake: Spoon the mixture into your prepared pans, leveling the tops with a spatula. Sprinkle the sliced almonds on top for a nice crunch. Bake for 1 to 1¼ hours, or until a fine skewer inserted into the center comes out clean.
- Feed the cakes: Once the cakes are baked, let them cool in the pans for a few minutes. Then, pierce the tops of the cakes with a skewer and spoon in a little extra brandy, rum, or sherry to keep them moist.
- Cool and store: After the cakes have cooled, remove them from the pans but leave the parchment paper on. Wrap each cake in more parchment paper and then foil. Store them in a cool place for about a week to allow the flavors to develop fully.
- Decorate the cakes: Sift the apricot jam and warm it slightly. Brush it over the surface of the cakes. Then, roll out the almond paste or marzipan and cover the cakes. Finally, cover with fondant or ready-to-roll icing, smoothing it over the marzipan layer. Decorate as desired for a beautiful finishing touch.
If you’re a fan of rich and flavorful fruit cakes, then you’ll also love the Traditional Victorian Christmas Cake. Similar to the delightful Mary Berry fruit cake, this recipe features a perfect mix of dried fruits and spices. Both cakes share a deliciously moist texture, with the Victorian Christmas cake offering a traditional twist. So, if you’re looking for more fruit cake inspiration, don’t miss out on exploring this classic recipe—it’s another great option for your festive baking collection!
Mary Berry’s tiny fruit cake
Ingredients
Method
- Start by placing the maraschino cherries in a sieve and rinsing them under running water. Drain them well, then dry thoroughly with a paper towel. Next, place all the dried fruits and chopped peel into a large bowl, adding the brandy, rum, or sherry. Cover the bowl tightly and leave it to soak overnight. This will help infuse the fruits with extra flavor.
- Preheat your oven to 325°F (165°C). Grease and line three mini cheesecake pans (3 inches in diameter) with parchment paper. Place them on a baking sheet lined with parchment paper to catch any drips.
- In a large bowl, measure out the chopped almonds, almond flour, lemon zest, flour, pumpkin pie spice, sugar, butter, molasses, and egg. Beat everything together for about 2 minutes until the mixture is smooth and well-combined. Add the soaked fruits and any liquid from the bowl, stirring everything in thoroughly.
- Spoon the mixture into your prepared pans, leveling the tops with a spatula. Sprinkle the sliced almonds on top for a nice crunch. Bake for 1 to 1¼ hours, or until a fine skewer inserted into the center comes out clean.
- Once the cakes are baked, let them cool in the pans for a few minutes. Then, pierce the tops of the cakes with a skewer and spoon in a little extra brandy, rum, or sherry to keep them moist.
- After the cakes have cooled, remove them from the pans but leave the parchment paper on. Wrap each cake in more parchment paper and then foil. Store them in a cool place for about a week to allow the flavors to develop fully.
- Sift the apricot jam and warm it slightly. Brush it over the surface of the cakes. Then, roll out the almond paste or marzipan and cover the cakes. Finally, cover with fondant or ready-to-roll icing, smoothing it over the marzipan layer. Decorate as desired for a beautiful finishing touch.
Nutritional Value (Per Serving)
- Calories: 240
- Protein: 3g
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 3g
- Sugars: 19g
Conclusion
These tiny Mary Berry fruit cakes are perfect little bites of sweetness and spice, and they’re so easy to make! I love how the soaked fruits really bring the flavor to life. Whether you’re baking for a special occasion or just want a sweet treat, this fruit cake is sure to impress. Enjoy making and sharing this lovely cake as much as I do!
