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Close up of a mini christmas cake decorated with green ribbon and a santa decoration. Surrounded by ribbon, holly and pinecones
120Total Time
20Prep Time
1Bake Time
A little effort

Mini Christmas Cakes

19 Reviews

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.

120Total Time
20Prep Time
1Bake Time
A little effort


  1. 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).

  2. Step 2:

    Beat the butter and sugar together until light and creamy.

  3. Step 3:

    Add one egg and beat until mixed. Add the other egg with a tablespoon of flour and beat again.

  4. Step 4:

    Stir in the rest of the flour, the luxury dried mixed fruit and stem ginger.

  5. Step 5:

    Divide the cake mixture between the tins and level the tops.

  6. 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.

  7. 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.

  8. 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.

  9. Step 9:

    Decorate each cake with edible Christmas decorations and box up nicely if gifting.


  • 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


  • 4x Empty baked bean tins (small 415g)
  • Non stick baking paper
  • Wire cooling rack
  • Rolling pin
  • Pastry brush
  • Ribbon

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