The holiday season is a time for sharing, love, and, of course, delicious treats! Mini Christmas Cakes are a perfect option for gifting. These delightful little cakes bring joy and festive cheer, making them a wonderful present for friends, family, or colleagues. With their rich flavors and charming size, they’re sure to be a hit during the festivities.
Why Make This Recipe
Mini Christmas Cakes are not only adorable, but they are also packed with flavors that evoke warmth and celebration. They’re easy to make and can be customized to suit your taste. Plus, they’re great for gifting! Each little cake can be beautifully decorated and presented, making them an impressive gift that shows you care.
How to Make Mini Christmas Cakes
Making Mini Christmas Cakes is simple and fun! Follow these easy steps, and you’ll have a batch of delicious cakes ready to share or enjoy yourself.
Ingredients
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots, chopped into 8 mm / 1/3″
- 75g / 2 1/2 oz mixed peel, diced into 5 mm / 1/5″
- 150g / 5 oz glace cherries, chopped into 8 mm / 1/3″
- 180g / 6 oz dates, diced into 5 mm / 1/5″
- 1 cup + 2 tbsp apple juice (or 1/3 brandy + 2/3 juice)
- 115g / 8 tbsp unsalted butter, softened (1 US stick)
- 1 1/2 cups brown sugar, packed (or dark brown sugar for a darker crumb)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all-purpose flour)
- 3/4 cup walnuts, chopped (optional)
- Icing sugar, for dusting
- Christmas fondant – see directions below
- 1 1/2 cups soft icing sugar / powdered sugar
- 1 tbsp / 15g unsalted butter, softened
- 1/2 tsp vanilla
- 1 1/2 – 3 tbsp milk
Directions
Fast Soaked Fruit:
Soak the raisins, apricots, mixed peel, cherries, and dates in apple juice (or the brandy and juice mix) for about 1 hour. This process will help to plump up the dried fruits and add more flavor.
Cake:
- Preheat the oven to 160°C (320°F). Grease and line mini cake tins.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the vegetable oil, molasses, and soaked fruit (with juice).
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, sift together the flour, baking powder, salt, allspice, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the walnuts.
- Spoon the mixture into the prepared cake tins, filling them about three-quarters full.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool.
Decorating, Gifting, and Serving:
Once the cakes are cool, you can decorate them. Roll out the Christmas fondant and cut it to size to cover each mini cake. Dust with icing sugar for a beautiful finish. They can be wrapped in cellophane or placed in small gift boxes for gifting.
How to Serve Mini Christmas Cakes
Mini Christmas Cakes are best served fresh but can also be enjoyed with a cup of tea or coffee. They are perfect for holiday gatherings and make a lovely addition to dessert tables.
How to Store Mini Christmas Cakes
Store the cakes in an airtight container at room temperature for up to a week. You can also refrigerate them for a few extra days, but make sure they’re well wrapped to keep them moist.
Tips to Make Mini Christmas Cakes
- Make sure to soak the fruits adequately for the best flavor.
- Use fresh ingredients to ensure the best taste.
- For an extra festive touch, drizzle some warm brandy over the cakes before serving.
Variations
You can add different dried fruits or nuts according to your preference. Try using cranberries or pecans for a unique twist!
FAQs
Q: Can I use fresh fruit instead of dried fruit?
A: Fresh fruit will change the texture and moisture of the cakes, so it’s best to stick with dried fruits for this recipe.
Q: How can I make these cakes vegan?
A: Replace the eggs with flax eggs and use a vegan butter substitute.
Q: Can I freeze Mini Christmas Cakes?
A: Yes, you can freeze them! Wrap them individually in plastic wrap and then in aluminum foil. They will keep well for up to three months.
These Mini Christmas Cakes are sure to spread holiday cheer, whether you treat yourself or gift them! Enjoy the process of making them and sharing your delicious creations!
Mini Christmas Cakes
Ingredients
For the fruit soaking
- 300 g raisins For soaking
- 150 g diced dried apricots, chopped into 8 mm For soaking
- 75 g mixed peel, diced into 5 mm For soaking
- 150 g glace cherries, chopped into 8 mm For soaking
- 180 g dates, diced into 5 mm For soaking
- 1 cup + 2 tbsp apple juice (or 1/3 brandy + 2/3 juice) For soaking
For the cake
- 115 g unsalted butter, softened (1 US stick)
- 1.5 cups brown sugar, packed (or dark brown sugar for a darker crumb)
- 0.5 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- 0.5 tsp salt
- 0.5 tsp allspice
- 0.5 tsp cinnamon
- 0.5 tsp nutmeg
- 3 eggs
- 0.5 tsp baking powder
- 1.67 cups plain flour (all-purpose flour)
- 0.75 cup walnuts, chopped (optional)
For decoration
- 1.5 cups soft icing sugar / powdered sugar
- 15 g unsalted butter, softened for icing
- 0.5 tsp vanilla
- 1.5 – 3 tbsp milk
- Icing sugar, for dusting
- Christmas fondant – see directions below
Instructions
Fast Soaked Fruit
- Soak the raisins, apricots, mixed peel, cherries, and dates in apple juice (or the brandy and juice mix) for about 1 hour.
Cake Preparation
- Preheat the oven to 160°C (320°F). Grease and line mini cake tins.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the vegetable oil, molasses, and soaked fruit (with juice).
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, sift together the flour, baking powder, salt, allspice, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the walnuts.
- Spoon the mixture into the prepared cake tins, filling them about three-quarters full.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool.
Decorating, Gifting, and Serving
- Once the cakes are cool, roll out the Christmas fondant and cut it to size to cover each mini cake.
- Dust with icing sugar for a beautiful finish. They can be wrapped in cellophane or placed in small gift boxes for gifting.
