These Christmas Cake Bites are a delightful, modern take on the classic fruitcake: rich, compact squares filled with plump dried fruit and glacé cherries, finished with a layer of apricot-glazed marzipan and a clean sheet of white icing. They work brilliantly for sharing, gifting, or as part of a festive dessert platter.
If you enjoy this recipe, try other festive bakes inspired by Mary Berry for more seasonal ideas.
Think of these as individual luxury fruitcakes: a buttery, fruit-studded sponge scented with brandy, baked in one square pan, then covered with a thin layer of golden marzipan and a neat sheet of ready-rolled white icing. After resting overnight so the layers set, the cake is sliced into neat, bite-sized squares that are easy to serve and look beautifully finished.
This recipe is inspired by Mary Berry’s dependable approach to Christmas baking. It begins with a moist, flavorful fruit cake packed with chopped dried apricots, a mix of dried fruit, and jewel-like cherries that have been rinsed, dried and chopped. Soaking the apricots briefly in brandy adds warmth and helps the cake stay tender for days.
Once the cake is baked and cooled, you brush the top with warmed apricot jam, lay on a sheet of marzipan, top with ready-rolled fondant, and, if you wish, add small decorations. Leave the coated cake to settle overnight, then slice into small squares for an attractive, make-ahead festive treat.
Here’s What You’ll Need
- Dried apricots and brandy: Finely chopped apricots are warmed briefly with brandy so they plump up and absorb flavor, helping the cake remain moist.
- Unsalted butter: Softened so it creams easily with the sugar for a light, tender crumb.
- Light brown sugar: Adds sweetness and a subtle caramel note that complements the dried fruit.
- All-purpose (plain) flour: Gives structure while keeping the cake tender enough to hold all the fruit.
- Mixed dried fruit: A classic medley of raisins, sultanas and currants works well; dried cranberries or chopped dates are good alternatives. Chop large pieces to make slicing neater.
- Glacé or cocktail cherries: Chopped cherries add festive color and a soft, candied texture. Rinse and dry before using.
- Apricot jam: Warmed and brushed on the cake to help the marzipan and icing adhere.
- Ready-rolled marzipan (almond paste): A thin golden layer between cake and icing adds almond flavor and a smooth finish.
- Ready-rolled white icing: A clean, professional-looking top — ready-rolled fondant saves time and gives a pristine finish.
How to Make Christmas Cake Bites
Make the cake
- Preheat the oven to 320°F (160ºC). For fan/convection ovens use 285°F (140ºC). Grease and line an 8-inch (20 cm) square pan with baking paper.
- Place the chopped apricots in a bowl, add the brandy, and warm briefly (20–30 seconds) so the fruit plumps. Allow to cool so the liquid is absorbed.
- Cream the softened butter and light brown sugar together until pale and fluffy, using a hand or stand mixer.
- Beat in the eggs and then fold in the flour, followed by the mixed dried fruit and chopped glacé cherries until evenly distributed.
- Spoon the batter into the prepared pan, pressing down to remove air pockets and level the surface. Bake for 60–75 minutes or until golden and a skewer inserted into the center comes out clean. Cool completely before decorating.
Decorate and slice
- Use the cake pan as a guide to cut the marzipan and icing to size. Any leftover fondant can be used to cut festive shapes for decoration.
- Turn the cooled cake upside down on a plate. Warm the apricot jam and brush over the top, then press the marzipan sheet on so it adheres.
- Brush the marzipan lightly with more jam and position the rolled icing on top. Attach any small decorations with a dab of jam. Cover and leave at room temperature overnight so the layers set before slicing.
- For neat squares, use a long, sharp knife and wipe the blade clean between each cut to maintain crisp edges.
Storing Instructions
- Room temperature: Store the cake bites in an airtight container in a cool place away from direct heat for 7–10 days. If stacking, separate layers with baking parchment to prevent the icing from sticking.
- Fridge: Not recommended — refrigeration can soften or cause the icing to weep.
- Freezing: Freeze the plain fruit cake (without marzipan and icing), well wrapped in baking parchment and foil, for up to 3 months. Thaw overnight at room temperature before decorating.
- Make-ahead: Bake a few days in advance and decorate the day before serving. For longer storage, you can bake up to two weeks ahead and “feed” the cake with a little brandy to keep it moist; stop feeding at least a week before decorating.
FAQs and answers
Yes. Replace the brandy with orange juice or apple juice and warm the apricots in the juice so they still plump up.
If the fruit is hard, soak it briefly in a little extra brandy or juice before adding to the batter. Drain any excess liquid to avoid making the cake too wet.
Marzipan is traditional and gives a delicate almond flavor, but you can omit it and decorate with nuts or leave the cake plain under the fondant.
Allow the marzipan and icing to firm up overnight and slice with a long, sharp knife, wiping the blade between cuts for clean edges.
Note: If you try this Christmas Cake Bites recipe, leave a comment and rating to share how yours turned out.
Mary Berry Christmas Cake Bites
Video
Equipment
- Measuring cups and spoons or digital scales
- Hand mixer or stand mixer
- 8-inch (20 cm) square pan
- Cooling rack
- Sharp long knife for slicing
Ingredients
For the cake
- 6 oz (175g) dried apricots, finely chopped
- 3 tbsp brandy (or substitute juice)
- ¾ cup (175g) unsalted butter, softened
- ⅔ cup (175g) light brown sugar
- 4 large eggs, lightly beaten
- 1 ⅓ cups (175g) all-purpose/plain flour
- 1 lb (450g) mixed dried fruit (raisins, sultanas, currants)
- 8 oz (225g) glacé or cocktail cherries, rinsed, dried and chopped
For the icing and decoration
- 1 lb (450g) almond paste, ready-rolled (golden marzipan)
- 1 lb (450g) white ready-rolled icing
- 4 tbsp smooth apricot jam, warmed
Instructions
Make the cake
- Preheat oven to 320°F (160ºC) and prepare an 8-inch square pan with baking paper.
- Warm the chopped apricots with the brandy for 20–30 seconds, then cool to let the liquid absorb.
- Cream the butter and sugar until pale and fluffy. Add the eggs and flour, then fold in the apricots, mixed dried fruit and chopped cherries.
- Pack the batter into the pan, level the surface, and bake for 60–75 minutes until a skewer comes out clean. Cool completely.
Decorate the cake
- Cut marzipan and icing to size. Brush the cooled cake with warmed apricot jam and press on the marzipan. Brush marzipan with jam and lay on the rolled icing.
- Add any small decorations with a bit of jam. Leave the cake covered at room temperature overnight so layers set.
- Slice into neat squares with a long sharp knife, wiping the blade between cuts.
Notes
- For a different finish, brush with apricot jam and press nuts (pecans, walnuts) on top instead of using marzipan and fondant.
- To age and preserve the cake, poke holes with a skewer and drizzle a little brandy over the baked cake, wrap tightly and store in a cool, dark place, feeding weekly until one week before decorating.
Nutrition
Nutritional information is approximate and will vary with ingredients and portion sizes.