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Two boozy Christmas cakes with brandy frosting on a tray Tried & Tested

Mini Christmas cakes with brandy frosting

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These are ideal food gifts for the festive season. This boozy cake has the richest flavour from the combination of fruit and spices and of course the deliciously indulgent brandy frosting.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • small cakes:10
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Dried mixed fruits
  • 125ml 4¼ fl oz Rum dark
  • 75ml 2½ fl oz Sherry
  • 250g 8⅞ oz Butter (unsalted)
  • 225g 8 oz Unrefined molasses sugar (we like Billington's) Unrefined molasses sugar
  • 3 3 Egg(s) (free range) lightly beaten
  • 250g 8⅞ oz Self-raising wholemeal flour (we like Allinson) Self-raising wholemeal flour
  • 2tbsp 2tbsp Mixed spice
  • 4 4 Stem ginger drained and chopped

For the frosting

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 150g 5⅜ oz Cream cheese
  • 1tbsp 1tbsp Brandy

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the dried fruit into a bowl, add the dark rum and sherry and stir everything together.  Cover and ideally leave to soak for up to a week.

    Ingredients for this step

    • 250g 8⅞ oz Dried mixed fruits
    • 125ml 4¼ fl oz Rum dark
    • 75ml 2½ fl oz Sherry
  2. Classic mode Step 2

    Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180°C (160°C fan, gas mark 4).

  3. Classic mode Step 3

    Cream the butter and molasses together in a bowl with a hand held mixer until soft and fluffy.

    Ingredients for this step

  4. Classic mode Step 4

    Gradually add the eggs a little at a time, adding 2 tablespoons of the flour to stop the mixture curdling.

    Ingredients for this step

  5. Classic mode Step 5

    Sift in the remaining flour and mixed spice, then fold in the stem ginger.

    Ingredients for this step

    • 2tbsp 2tbsp Mixed spice
    • 4 4 Stem ginger drained and chopped
  6. Classic mode Step 6

    Put half of the macerated fruit into a processor and whizz until it is smooth.

  7. Classic mode Step 7

    Add to the flour with the rest of the fruit and boozy liquid. Fold everything together. Spoon into prepared tins, smoothing over the surface, leaving a slight dip in the surface.

  8. Classic mode Step 8

    Bake for 40 minutes.  Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed.

  9. Classic mode Step 9

    For brandy frosting, mix together the butter, icing sugar and cream cheese in a processor with 1 tablespoon of brandy until blended.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
    • 150g 5⅜ oz Cream cheese
    • 1tbsp 1tbsp Brandy
  10. Classic mode Step 10

    Use a palette knife to spread the icing over the top of the cakes, smoothing and peaking. Wrap a ribbon around the sides if liked, to decorate.