Mary Berry's Delicious Small Christmas Cake Recipe

May 13, 2023 Post a Comment

Victoria Sponge Cake British Baking Classic TheUniCook from theunicook.com

Introduction

Christmas is right around the corner, and everyone is looking for the perfect cake recipe to celebrate. If you’re searching for something special to bake, look no further than Mary Berry’s small Christmas cake recipe! This classic holiday cake is sure to please, and it’s easy to make. Plus, it only takes about an hour to prepare and bake. Get your ingredients together and get ready for a tasty treat!

Ingredients

For this delicious cake, you’ll need the following ingredients:

100g (3.5 oz) butter
100g (3.5 oz) light muscovado sugar
2 large eggs
100g (3.5 oz) self-raising flour
50g (1.75 oz) currants
50g (1.75 oz) sultanas
50g (1.75 oz) raisins
50g (1.75 oz) glace cherries
50g (1.75 oz) chopped mixed peel
50g (1.75 oz) walnut pieces
1 tsp mixed spice
1 tbsp black treacle
1 tbsp brandy, or orange juice

Instructions

This small Christmas cake is simple to make. Here’s how:

Preheat your oven to 150C / 300F / Gas Mark 2.
Grease and line a 900g (2 lb) loaf tin.
Cream together the butter and sugar until the mixture is light and fluffy.
Beat in the eggs, one at a time.
Fold in the self-raising flour, currants, sultanas, raisins, glace cherries, mixed peel, walnut pieces, mixed spice, treacle, and brandy or orange juice.
Spoon the mixture into the prepared tin and level the surface.
Bake in the preheated oven for 1 hour, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
When cool, wrap the cake in greaseproof paper and foil and store in an airtight container until required.

Nutrition

This cake is packed full of delicious ingredients and makes an ideal dessert or snack. Here’s the nutritional information for a single slice (1/12 of the cake):

Calories: 162
Fat: 6.5 g
Saturated fat: 2.6 g
Carbohydrate: 23.3 g
Sugars: 12.3 g
Protein: 2.9 g
Fibre: 1.2 g
Salt: 0.2 g

Serving Suggestions

This small Christmas cake is the perfect dessert for any holiday gathering. Serve it as-is or dress it up with a dollop of whipped cream and a sprig of holly. The cake is also delicious served with a scoop of ice cream, or a drizzle of syrup. For a special treat, try adding a few tablespoons of brandy or orange liqueur to the cake mixture before baking. You can also decorate the cake with your favorite festive decorations, such as candy canes, silver balls, and edible glitter.

Storing

The cake is best stored in an airtight container, in a cool, dry place. The cake will keep for up to 2 weeks, but it’s best eaten within a few days of baking. If you’d like to keep the cake for longer, you can freeze it for up to 3 months. To freeze, wrap the cake in greaseproof paper and foil, and place in a freezer bag. When you’re ready to eat, thaw the cake at room temperature.

Conclusion

This small Christmas cake is the perfect way to celebrate the holidays. It’s easy to make and full of festive flavor. Plus, it’s a great way to use up any leftover ingredients you may have lying around. Whether you’re looking for a quick dessert or a special treat, this cake is sure to please. Try Mary Berry’s small Christmas cake recipe today and make your holidays a little sweeter!