Ingredients for Mini Christmas Cakes
- Mixed Dried Fruit
- Dark Rum
- 4 large eggs
- Granny Smith Apple
- Treacle
- Brown Sugar
- 200g softened butter
- Plain Flour
- Self Raising Flour
- Blanched Almonds
- Glace Cherries
- Paper Baking Cups
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How to Make Mini Christmas Cakes
- In a large bowl, combine the dried fruit, currants, raisins, mixed peel, cherries, and orange juice. Mix well and cover. Refrigerate overnight (or for at least 12 hours) to allow the fruit to plump up.
- Preheat oven to 160°C (325°F). Grease a 12-cup muffin tin.
- In a separate bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, mixed spice, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the soaked fruit mixture, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, you can decorate your mini Christmas cakes with icing, sprinkles, or candied fruit (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
22g
Carbs
16g
