About the bake
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
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
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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
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Hi, yes no problem you can leave this out. Happy Baking :)
I too have been confused by the tin size. I didn't read carefully enough and just went with the 'small' and used to 200 g size. The cakes have risen slightly over the top and so spread, but as I didn't want to ice them anyway it really doesn't matter. I think this mix would make 6 mini cakes in 200 g tins without rising too much and they are a perfect gift size. Probably need to cut the cooking time slightly too
Hi can I make these in a muffin tray if so what would the ingredients work out to 😊
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Hello,
These really need to be made in a tin to keep the shape of the cake, otherwise they would spread out when baked.
Happy Baking!
The stem ginger is that a tsp, tbsp or an actual piece of it. Do you cut it up ??
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Hello,
Yes it's one whole piece of stem ginger chopped up,
Happy Baking!
I also would like to make 7inch cake and add booze.
Was looking to start it this weekend. Someone said feed it every 3 days with alcohol.
How much alcohol and what do you wrap it in ?
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Hello,
Yes after step 6 you can put in an airtight container. I would double wrap the cakes and then feed (no more than 4 times) over a couple of months. Securely wrapping the cakes after each feed.
Hope this helps,
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