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Mary Berry Christmas Cake Bites

Mary Berry Christmas cake bites are baked in a mini muffin pan with brandy-soaked dried fruit, orange zest, cherries, and almonds. Each tender little fruit cake is topped with apricot-glazed marzipan and glossy royal icing.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling and icing setting 1 hour 10 minutes
Total Time 2 hours 6 minutes
Servings: 24 servings
Course: Dessert
Cuisine: British
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Make the cakes
  • 6 oz mixed dried fruit raisins, currants, and golden raisins
  • 3 tbsp brandy
  • 0.25 cup unsalted butter softened
  • 0.25 cup brown sugar packed light brown sugar
  • 1 egg large, at room temperature
  • 0.5 cup all-purpose flour
  • 2 tbsp almond flour
  • 0.25 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp salt
  • 1 tsp orange zest finely grated
  • 0.25 cup glace cherries chopped
  • 2 tbsp almonds finely chopped
For the marzipan topping
  • 0.33 cup apricot preserves
  • 7 oz marzipan
For the royal icing
  • 1 cup powdered sugar
  • 2 tsp meringue powder
  • 1.5 tbsp water

Equipment

  • 1 24-cup mini muffin pan
  • 1 1-quart saucepan
  • 1 hand mixer

Method
 

Make the cakes
  1. Heat the oven to 325°F.
  2. Line a 24-cup mini muffin pan with paper liners.
  3. Combine the dried fruit and brandy in a 1-quart saucepan.
  4. Bring the mixture to a gentle simmer over medium-low heat and cook for 2 minutes.
  5. Remove the saucepan from the heat and cool the fruit mixture completely.
  6. Beat the butter and brown sugar in a medium bowl until creamy, about 2 minutes.
  7. Beat in the egg until smooth.
  8. Whisk the flour, almond flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  9. Stir the dry ingredients into the butter mixture just until no dry streaks remain.
  10. Fold in the cooled fruit mixture, orange zest, cherries, and almonds.
  11. Divide the batter among the liners, using about 2 tablespoons per cup.
  12. Bake for 22 to 26 minutes, until the tops feel set and a toothpick inserted into the cake portion comes out without wet batter.
  13. Cool the cakes in the pan for 10 minutes.
  14. Transfer the cakes to a rack to cool completely.
Cover with marzipan
  1. Warm the apricot preserves in a small microwave-safe bowl for 10 to 15 seconds.
  2. Stir the preserves until loose.
  3. Brush a thin layer of preserves over each cooled cake.
  4. Knead the marzipan until pliable.
  5. Roll the marzipan between sheets of parchment paper to 1/8-inch thickness.
  6. Cut out 24 rounds about 1 1/4 inches across.
  7. Press one marzipan round onto each cake.
Make the royal icing
  1. Beat the powdered sugar, meringue powder, and water in a medium bowl with a hand mixer on low until combined.
  2. Beat on medium-high for 2 to 3 minutes until thick and glossy.
  3. Spoon a small amount of icing onto each marzipan round.
  4. Spread the icing to the edges.
  5. Let the icing set for about 1 hour before serving.

Notes

For an alcohol-free variation, use orange juice in place of the brandy. Store covered in the refrigerator for up to 5 days; freezer: yes. For tidy marzipan rounds, roll it between parchment sheets as directed.