Description
Delight in these Mini Christmas Cakes, perfect for gifting during the holiday season. Bursting with a rich medley of dried fruits, nuts, and warm spices, these moist cakes are soaked in apple juice or brandy for extra depth of flavor. Finished with a dusting of icing sugar and optional Christmas fondant, they’re a festive treat sure to impress family and friends.
Ingredients
Scale
Fruits & Nuts
- 300g (10 oz) raisins
- 150g (5 oz) diced dried apricots, chopped 8 mm (1/3″)
- 75g (2 1/2 oz) mixed peel, diced 5 mm (1/5″)
- 150g (5 oz) glace cherries, chopped 8 mm (1/3″)
- 180g (6 oz) dates, diced 5 mm (1/5″)
- 3/4 cup walnuts, chopped (optional)
Wet Ingredients
- 1 cup + 2 tbsp apple juice (or substitute 1/3 brandy + 2/3 apple juice)
- 115g (8 tbsp) unsalted butter, softened (1 US stick)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed oil)
- 3 tbsp molasses or golden syrup
- 3 eggs
- 1 1/2 – 3 tbsp milk (for icing)
Dry Ingredients & Spices
- 1 1/2 cups brown sugar, packed (or dark brown sugar for darker crumb)
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
Icing & Decoration
- Icing sugar, for dusting
- Christmas fondant (see directions separately)
- 1 1/2 cups soft icing sugar (powdered sugar)
- 1 tbsp (15g) unsalted butter, softened
- 1/2 tsp vanilla extract
Instructions
- Prepare the fruit mixture: Combine the raisins, diced dried apricots, mixed peel, glace cherries, and dates in a large bowl. Pour over the apple juice or a mixture of brandy and apple juice. Allow the fruit to soak and absorb the liquid for at least 30 minutes, ensuring they become plump and flavorful.
- Mix the batter: In a separate large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Gradually add the vegetable oil and molasses or golden syrup, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the soaked fruit mixture along with any remaining liquid. Add salt, allspice, cinnamon, nutmeg, and baking powder. Fold in the plain flour gently until just combined, followed by the chopped walnuts if using, being careful not to overmix.
- Bake the cakes: Preheat your oven to 150°C (300°F). Grease and line a mini cake tin or muffin tin suitable for 9 to 16 pieces. Spoon the batter evenly into the prepared tins, filling each about three-quarters full. Bake for approximately 150 minutes (2 hours 30 minutes), or until a skewer inserted into the center comes out clean. The cakes should be golden brown, firm, and moist. Allow cakes to cool completely in the tin before removing.
- Prepare the icing: For the icing, beat together the soft icing sugar, softened butter, and vanilla extract until smooth. Gradually add milk, starting with 1 1/2 tablespoons and increasing as needed to achieve a smooth, spreadable consistency.
- Decorate the cakes: Dust the cooled cakes lightly with icing sugar for a festive look. Optionally, cover the cakes with Christmas fondant following the specific instructions for rolling and cutting decorative shapes. Spread or pipe the soft icing sugar frosting onto the cakes as desired to complete your festive mini Christmas cakes.
Notes
- You can substitute part of the apple juice with brandy for a boozier fruit flavor; this is optional and can be adjusted according to taste.
- Dark brown sugar will deepen the color and flavor of the cakes, providing a richer crumb.
- Molasses adds a traditional deep sweetness, but golden syrup can be used if preferred for a milder taste.
- Chopped walnuts are optional but add a pleasant crunch and nuttiness.
- Ensure the batter is not overmixed to maintain the cake’s tender texture.
- Baking at a low temperature for a long time ensures the cakes remain moist and develop complex flavors.
- The cakes can be made well in advance and stored in an airtight container or wrapped for gifting.
