How to make Christmas cakes
These mini Christmas cakes are ideal for Christmas lovers who enjoy indulging in a slice of Christmas cake but never quite finish the whole thing. You can get the same Christmas flavour from these dainty mini cakes.
Alternatively they make wonderful homemade Christmas gifts for friends or neighbours.
Method
Step 1:
Line the base and sides of four baked bean tins (small 415g, empty, cleaned) with two layers of non stick baking paper. Preheat the oven to 180°C (gas mark 4).
Step 2:
Beat the butter and sugar together until light and creamy.
Step 3:
Add one egg and beat until mixed. Add the other egg with a tablespoon of flour and beat again.
Step 4:
Stir in the rest of the flour, the luxury dried mixed fruit and stem ginger.
Step 5:
Divide the cake mixture between the tins and level the tops.
Step 6:
Bake for 1 hour. Leave to cool in the tins for 15 minutes then remove from the tins and finish cooling on a wire rack.
Step 7:
Trim the tops of the cakes with a sharp knife to make the tops flat. Roll out enough marzipan to cover each of the cake. Heat the jam and brush on the tops of the cakes. Position the marzipan in place to stick.
Step 8:
Roll out the white sugar paste icing the same size as each cake. Brush the marizpan with cooled boiled water and then layer with the sugar paste icing. Use a small knife to trim off excess icing from around the edges and wrap ribbon around the base. This can be secured in place with a small dab of royal icing.
Step 9:
Decorate each cake with edible Christmas decorations and box up nicely if gifting.
Ingredients
For the Cakes
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Light Muscovado Sugar
- 2 Large free range egg(s)
- 125g Self-raising white flour
- 200g Dried mixed fruits
- 1 Piece of stem ginger (in syrup, finely chopped)
- 1 tsp Mixed spice
For the Decoration
- 200g Marzipan
- 2 tbsp Apricot Jam
- 200g White sugar paste icing
Utensils
- 4x Empty baked bean tins (small 415g)
- Non stick baking paper
- Wire cooling rack
- Rolling pin
- Pastry brush
- Ribbon
Recipe Reviews
I soaked my fruit overnight in marsala and the cakes turned lovely and moist.
These cakes baked beautifully. How long do they last for once baked? Can they be frozen? Thanks.
These cake can be stored, similar to larger fruit cakes for a month or so in a cool, dark place. Alternatively, you can freeze them (uniced) Make sure that you wrap them well in cling film to protect your bake in the freezer.
The best fruit cake I’ve ever made - lighter than traditional but super tasty! I’m going to bake one larger individual cake - how long should I bake for?
As this recipe has been developed to make smaller individual portions, we cannot give the exact bake time for a larger cake. It will however take a lot longer in the oven and will need monitoring during baking if you chose to use this recipe. Alternatively, we have a lot of delicious and 5 star rated fruit cake recipes that you might like to try instead. I have attached a link here to one https://www.bakingmad.com/recipes/rich-fruit-celebration-cake
Made the mini cakes. I must admit they were a lighter fruit cake than expected for a Christmas cake, but everyone loved the flavour with the warmth of spice in the mix. Will be making again. I cooked for the required time and they were perfect. Thanks for a great recipe
Hi there. Could I soak the fruit in brandy or whiskey to help preserve the cake and if so how much should I use? Have made a batch already, they’re lovely, but I’m hoping to get a richer flavour next time. Thank you x
Hi, yes you could soak the fruits overnight first, although I would only start with a couple of tablespoons and see how much liquid is left - ideally you want the fruit to absorb the liquid. Good luck and happy baking :)
Can I make it without ginger as none of my family like it
Hi, yes no problem you can leave this out. Happy Baking :)
Ingredients
For the Cakes
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Light Muscovado Sugar
- 2 Large free range egg(s)
- 125g Self-raising white flour
- 200g Dried mixed fruits
- 1 Piece of stem ginger (in syrup, finely chopped)
- 1 tsp Mixed spice
For the Decoration
- 200g Marzipan
- 2 tbsp Apricot Jam
- 200g White sugar paste icing
Utensils
- 4x Empty baked bean tins (small 415g)
- Non stick baking paper
- Wire cooling rack
- Rolling pin
- Pastry brush
- Ribbon