Mini Christmas Cakes

Recipe by Kookaburra
READY IN: 1hr 20mins




  • Place mixed fruit into a very large basin.
  • Add rum and mix well.
  • Cover with plastic wrap and allow to stand overnight.
  • The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
  • Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
  • One 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.
  • Add cooled, melted butter and sifted flours and mix thoroughly.
  • If 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.
  • Spoon the mixture into the muffin cases, filling to almost full.
  • Use the back of a spoon to smooth the top of each cake.
  • Press 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.
  • Bake, 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.
  • When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
  • When 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.
  • Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
  • Cakes will keep for at least a month if stored correctly or longer if frozen.