Mini Christmas Cakes
These mini Christmas cakes are an easy and delicious way to spread some holiday cheer. Cute, adorable and perfectly proportioned this festive season.
Equipment
- 12 hole muffin tins
- parchment paper
Ingredients
- Extra butter to grease the muffin tins
- 2 and ⅓ cups (12 oz /340gms) dried fruit mix
- ½ cup (70gms) pitted dates
- ⅓ cup (65gms) dried apricots
- ¾ cup (165gms) tightly packed brown sugar
- 2 sticks plus one table spoon (250gms) unsalted butter
- ½ cup (125mls) orange juice
- 1 tablespoon Brandy (optional, or replace with orange juice)
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3 large eggs
- 2 cups (300gms) self raising flour
- 1 cup (110 gms) whole almonds
Decorations
- 1 - 2 shots (30mls) Brandy (divided)
- 2 tablespoons Apricot jam
Instructions
- Chop the apricots and dates into small pieces.
- Combine dried fruit, dates, apricots, brown sugar, orange juice, butter, mixed spice, cinnamon and ginger to a large saucepan.
- Stir over a low head until butter melts and sugar dissolves.
- Increase heat and bring to boil. Reduce heat and simmer for five minutes, stirring occasionally.
- Remove from heat, cover and allow to cool completely, about two to three hours.
- Pre-heat oven to 335°F (170°C) (fan forced).
- Heavily grease and line an 8 inch square or round cake tin with butter or margarine, then line with foil, then baking paper, allowing plenty of overhang.
- Lightly beat eggs.
- Add eggs, self raising flour and brandy if using to cold boiled fruit mix and mix well.
- Pour cake mix into prepared cake tin. Decorate with blanched almonds in a pretty circlar pattern.
- Bake in the oven for one hour. The cake will be cooked when its starting to go a lovely golden brown color on top and a skewer will come out clean when inserted.
- Pour one shot of brandy over the cake while it is still warm.
- Mix half a tablespoon of brandy with the apricot jam and brush over cake while still warm.
- Cool and remove from the tin, add a pretty festive ribbon and you're done! Or check the recipe notes below for tips on storing this cake if making it in advance of Christmas day or your festive event.
Notes
Ingredients:
Brandy: Optional, but adds flavour and helps preserve the cakes. You can leave it out if you prefer.
Orange juice – fresh or bottled is fine. Even a *whispers* tetra pack :D
Apricots and dates – Add extra flavour, but you can swap them for more mixed dried fruit to keep things simple.
Almonds – I used skinned almonds here but you can also use blanched, or blanch your own by popping the almonds into boiling water for one minute, drain and rinse with cold water, then gently squeeze off the skins.
Decoration
These mini boiled fruit cakes are topped with simple almonds and a lovely shiny glaze.
You could ice them with marzipan and/or fondant if you prefer and/or add a colorful, festive ribbon. Storage: Store in an airtight container for up to two weeks. To keep them longer wrap each cake in baking paper and foil, then store in a cool, dark place. They’ll last up to a month. No need to ‘feed’ them with alcohol, but you can if you like.
You could ice them with marzipan and/or fondant if you prefer and/or add a colorful, festive ribbon. Storage: Store in an airtight container for up to two weeks. To keep them longer wrap each cake in baking paper and foil, then store in a cool, dark place. They’ll last up to a month. No need to ‘feed’ them with alcohol, but you can if you like.
Nutrition
Calories: 648kcalCarbohydrates: 92gProtein: 13gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 155mgPotassium: 692mgFiber: 9gSugar: 50gVitamin A: 814IUVitamin C: 6mgCalcium: 163mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Tried this recipe?Let us know how it was!
