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Mini ginger and berry loaves
5 from 1 vote

Mini Ginger and Berry Loaves

A fiery Christmas mini cake with ginger and dried berry fruits
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 843kcal


  • 100 g butter softened
  • 100 g self-raising flour
  • 80 g caster sugar
  • 20 g dark brown sugar
  • 2 eggs
  • 15 g Whitworths crystallised ginger chopped
  • 70 g (1 pack) Whitworths Cherries and Berries mix

For the icing and topping:

  • 90 g butter
  • 180 g icing sugar
  • 1 tsp milk
  • 0.5 tsp vanilla extract
  • 50 g Whitworths Cherries and Berries mix


  • Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
  • Add the crystallised ginger and Cherries and Berries mix and fold in.
  • Prepare four mini loaf tins by spraying lightly with Lurpak cooking mist.
  • Spoon equal amounts of the cake mixture into the four tins.
  • Bake at 180 degrees for approximately 20-25 minutes, or until firm and golden brown. Test with a cake tester to ensure the middle is cooked.
  • Leave the tins to cool for a few minutes, then remove the loaves from the tins and allow them to cool completely on a cooling rack.
  • Meanwhile, make the buttercream icing.
  • Spread the buttercream icing thickly on each loaf, and smooth over the top.
  • Press the Cherries and Berries mix into the icing gently.


Calories: 843kcal | Carbohydrates: 113g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 184mg | Sodium: 379mg | Potassium: 55mg | Fiber: 3g | Sugar: 87g | Vitamin A: 2370IU | Calcium: 59mg | Iron: 1.1mg