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Mini Christmas Cakes
Mini Christmas Cakes
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Prep Time:
70 minutes
Cook Time:
90 minutes
Total Time:
17950 minutes
Create festive mini Christmas cakes for delightful gifts.
Ingredients:
  • 3 cups dried currants
  • 1.25 cups raisins
  • 1 cup sultana raisins
  • 0.5 cup candied red cherries, chopped
  • 8 fluid ounces brandy
  • 1 large orange, zested
  • 1 large lemon, zested
  • 1 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 2 tablespoons brown sugar
  • 3 large eggs, beaten
  • 1 tablespoon molasses, or more to taste
  • 1 cup chopped almonds
  • 1 cup all-purpose flour
  • 0.5 cup self-rising flour
  • 0.5 cup ground almonds
  • 2 teaspoons mixed spice
  • 6 tablespoons apricot jam
  • 10 ounces marzipan
  • 12 ounces white fondant
  • 1 teaspoon blue food coloring
Instructions:
  • Prepare the fruit mixture by combining currants, raisins, sultana raisins, and candied cherries in a sealed plastic container. Drizzle brandy over the dried fruit and mix in orange and lemon zest. Seal the container and allow the flavors to meld for 2 to 3 days, remembering to stir or shake occasionally.
  • Preheat the oven to a low 275 degrees F (135 degrees C) and prepare a baking sheet with 24 silicone cupcake liners or ramekins.
  • In a bowl, cream together 1 cup plus 2 tablespoons of butter with 1 cup plus 2 tablespoons of brown sugar using an electric mixer until smooth. Add eggs and molasses and mix until fully combined. Fold in chopped almonds, both flours, and mixed spice until evenly distributed. Gently mix in ground almonds and soaked fruit. Spoon batter into the prepared liners.
  • Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean, which will take around 1 1/2 hours. Once ready, take it out of the oven and allow it to cool to room temperature for 30 to 45 minutes.
  • Place the cakes in airtight containers and allow them to rest for a minimum of 10 days before decorating.
  • Heat the jam in the microwave until it is soft and warm, then brush it onto each cake for decoration.
  • Roll out marzipan between two sheets of plastic wrap and cut out 24 circles matching the cake tops. Gently place one circle on each cake. Cover with airtight containers and allow to rest for 8 hours before proceeding.
  • Roll out the fondant between two sheets of plastic wrap and cut out 24 circles matching the cake tops. Inscribe each circle with a cookie stencil using food coloring and a small brush. Finish by topping each cake with the fondant circles.

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