Mini Christmas Cakes
Delight in the festive spirit with these Mini Christmas Cakes, a charming twist on the classic holiday dessert. Packed with rich flavors from mixed dried fruits, zesty orange and lemon, and a warm blend of cinnamon and nutmeg, these individual-sized treats are perfect for sharing. Whether you soak the fruits in brandy for extra depth or enjoy them alcohol-free, the result is a moist, spiced cake bursting with holiday cheer. Baked in a muffin tin for convenient portions, these cakes are easy to prepare yet elegant enough for any holiday gathering. Serve them dusted with icing sugar for a snowy finish, and pair with a cup of tea or mulled wine for the ultimate Christmas indulgence.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 150 g All-purpose flour
- 125 g Unsalted butter
- 125 g Brown sugar
- 2 large Eggs
- 250 g Mixed dried fruits (raisins, sultanas, currants, chopped apricots)
- 50 g Glacé cherries (chopped)
- 50 g Ground almonds
- 2 tbsp Milk
- 1 zested Orange zest
- 0.5 zested Lemon zest
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Baking powder
- 3 tbsp Brandy (optional, for soaking the fruits)
- Icing sugar (for dusting, optional)
Instructions
Preheat the oven to 150°C (300°F). Line a 12-cup muffin tin with cupcake liners (or use mini cake tins).
If using brandy, soak the mixed dried fruits in the brandy for at least 1 hour or overnight for best flavor.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Fold in the orange zest, lemon zest, ground almonds, and soaked mixed fruits along with the chopped glacé cherries.
In a separate bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg.
Gradually fold the dry ingredients into the wet mixture, alternating with milk, until combined. Do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of a cake comes out clean.
Remove the cakes from the oven and allow them to cool completely in the tin before transferring them to a wire rack.
Optional: Dust the tops of the mini cakes with icing sugar before serving.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
