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Little Christmas cakes
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Prep Time:
420 minutes
Cook Time:
120 minutes
Total Time:
540 minutes
Share holiday cheer with homemade Christmas cakes - perfect for gifting!
Ingredients:
  • 1kg mixed dried fruit
  • 2 tsp finely grated orange rind
  • 60ml orange juice
  • 60ml sherry
  • 250g butter, softened
  • 220g brown sugar
  • 4 eggs
  • 300g plain flour
  • 5.00 gm mixed spice
  • 110g apricot jam
  • 2kg white fondant icing
  • Pure icing sugar, to dust
Instructions:
  • In a bowl, mix the dried fruit, orange rind, orange juice, and sherry or brandy. Cover with plastic wrap and let it soak overnight.
  • Preheat your oven to 150C. Prepare a 20cm square cake pan by greasing and lining it with three layers of baking paper.
  • Using an electric mixer, whip butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Mix in the fruit, then fold in the flour and mixed spice until fully combined.
  • Pour the mixture into the pan and level it out. Lightly tap the pan on the counter to remove air bubbles. Bake for 2 hours or until a skewer inserted in the middle comes out clean. Allow the cake to cool in the pan after covering it with foil.
  • Cut the cake into 16 5cm squares using a large serrated knife. Heat the jam in a saucepan over medium heat, then strain it through a sieve into a small bowl.
  • Divide the fondant into 16 portions and shape each into a ball. Sprinkle icing sugar on a clean surface and roll out a fondant ball into a 15cm circle. Spread warm jam on top and sides of a cake square. Carefully drape fondant over the cake to cover it, then trim any excess with a sharp knife. Repeat for the remaining cakes. Finish by tying a ribbon around each cake for decoration.

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