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Mini Christmas cakes
Mini Christmas cakes
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Prep Time:
3300 minutes
Cook Time:
60 minutes
Total Time:
3360 minutes
Create festive mini Christmas cakes with rich, fruity flavors - ideal for holiday gifting.
Ingredients:
  • 510g sultana
  • 265g raisins
  • 155g currants
  • 150g date
  • 95g prune
  • 100g red glace cherries, finely chopped
  • 125g glace fig
  • 50g mixed peel
  • 185ml whisky
  • 20.00 ml finely grated orange rind
  • 250g butter, at room temperature
  • 200g brown sugar
  • 300g plain flour
  • 5.00 gm mixed spice
  • 2 x 200g pkts prepared almond paste
  • 125g apricot jam
  • 1kg bought white fondant icing
  • Silver leaf, to decorate
  • 1 eggwhite
  • 230g icing sugar
Instructions:
  • In a large bowl, mix together sultanas, raisins, currants, dates, prunes, cherries, figs, mixed peel, whiskey, and orange rind. Cover with plastic wrap and let sit at room temperature for 2 days, stirring occasionally to macerate.
  • Preheat the oven to 150°C. Grease and line six (3/4 cup/185ml capacity) metal dariole moulds with baking paper. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs one at a time, mixing well after each addition. Combine with the fruit mixture, flour, and mixed spice using a wooden spoon until well mixed.
  • Distribute the fruit mixture evenly among the prepared moulds. Give the moulds a gentle tap on the counter to settle the mixture at the base. Bake in a preheated oven for 1 hour or until a skewer comes out clean when inserted in the centers. Take the moulds out of the oven, cover with foil, and flip the cakes onto the foil. Allow them to cool completely overnight.
  • Prepare the royal icing by mixing the eggwhite and icing sugar until smooth. Cut out six 10cm-diameter discs from a silver-covered cardboard cake board. Spread a dab of icing on each disc and place a piece of baking paper on top. Trim the base of each cake with a serrated knife and place them, cut-side down, on the lined boards. Fill any cake holes with almond paste pieces.
  • Gently warm the jam in a small saucepan until it melts. Strain it through a fine sieve. Brush half of the warm jam over the top and sides of each cake. Roll out almond paste on a surface dusted with icing sugar. Cut six discs using a 7cm round pastry cutter and place them on top of each cake. Cut the remaining almond paste into 5cm-wide strips and wrap them around the sides of each cake. Use your hands dusted in icing sugar to smooth the surface.
  • Divide the fondant icing into six equal portions and knead each one. Roll out one portion into a 3-4mm thick disc. Brush the almond paste with some of the remaining jam.
  • Cover the cake with fondant, smoothing and shaping it around the sides with hands dusted in icing sugar. Use a small, sharp knife to trim the edges. Repeat the process with the rest of the jam, fondant, and cakes.
  • Add a touch of elegance by garnishing with ribbon, royal icing, and shimmering silver leaf, to your liking.

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