1/4 Photos of Mini Christmas Cakes
1 hr 20 mins
At Christmas time we love to serve our visitors these tiny Christmas cakes, baked in muffin tins. They're easy to make, dark, moist and full of flavour. Start this recipe at least one day ahead as the fruit needs to soak overnight. Preparation time does not include this step.
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- 2 kg mixed dried fruit
- 50 ml dark rum (I buy a miniature bottle of rum)
- 4 large eggs, lightly beaten
- 1 granny smith apple, peeled and grated
- 14.79 ml treacle or 14.79 ml molasses
- 236.59 ml brown sugar, firmly packed (I use dark, muscavado sugar, but normal light brown sugar will do)
- 250 g butter, melted
- 354.88 ml plain flour
- 118.29 ml self-raising flour
- 200 g blanched almonds
- 150 g glace cherries
- 64-72 paper baking cups
- 1Place mixed fruit into a very large basin.
- 2Add rum and mix well.
- 3Cover with plastic wrap and allow to stand overnight.
- 4The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
- 5Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
- 6One ingredient at a time, add the beaten eggs, grated apple, treacle and sugar to the fruit mixture, mixing well with a wooden spoon after each addition.
- 7Add cooled, melted butter and sifted flours and mix thoroughly.
- 8If you're making these instead of a Christmas cake, make sure to let every member of the family have a stir of the mixture while they make a Christmas wish.
- 9Spoon the mixture into the muffin cases, filling to almost full.
- 10Use the back of a spoon to smooth the top of each cake.
- 11Press a glace cherry into the centre of each cake and, around each cherry, press in 5 almonds to make petals- pointy end closest to the cherry.
- 12Bake, in batches if necessary, at 150°C (300°F) for about 40-45 minutes or until a skewer inserted into the centre of a cake comes out clean.
- 13When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
- 14When cakes are completely cool, store in airtight tins and keep in a cool place or, if you're in a warm climate, store in the refrigerator.
- 15Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
- 16Cakes will keep for at least a month if stored correctly or longer if frozen.
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Nutritional Facts for Mini Christmas Cakes
Serving Size: 1 (3082 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 293.0
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 4.4 g
- Cholesterol 39.9 mg
- Sodium 105.7 mg
- Total Carbohydrate 49.0 g
- Dietary Fiber 4.7 g
- Sugars 11.7 g
- Protein 4.1 g