Mini Christmas Cakes - ideal for gifting!
Total Time
4 hours and 45 minutes
Prep Time
30 minutes
Cook Time
2 hours and 30 minutes
Rating
4.95 out of 5 stars
(20)
Ingredients
9 servings
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots (, chopped 8 mm / 1/3")
- 75g / 2 1/2 oz mixed peel (, diced 5mm / 1/5)
- 150g / 5 oz glace cherries (, chopped 8 mm / 1/3")
- 180g / 6 oz dates (, diced 5mm / 1/5")
- 1 cup + 2 tbsp apple juice ( , OR 1/3 brandy + 2/3 juice (Note 2)
- 115g / 8 tbsp unsalted butter (, softened (1 US stick)
- 1 1/2 cups brown sugar (, packed (or dark brown sugar for a darker crumb, Note 3)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup (Note 4)
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
- 3/4 cup walnuts (, chopped (optional)
- Icing sugar, for dusting
- Christmas fondant - see directions here
- 1 1/2 cups soft icing sugar / powdered sugar
- 1 tbsp / 15g unsalted butter, softened
- 1/2 tsp vanilla
- 1 1/2 - 3 tbsp milk
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Preparation
Step 1
Fast Soaked Fruit:
Step 2
Heat - Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
Step 3
Soak - Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
Step 4
Cake:
Step 5
Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 20cm / 8" square cake pan with baking paper / parchment paper, or larger pan to get more cakes out of it. (Note 5 on pan size).
Step 6
Beating - Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Add salt, spices and baking powder - beat until incorporated. Add eggs, one at a time, beating until just incorporated.
Step 7
Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).
Step 8
Pour into the cake pan, it will fill it right to the top (it won't spill over, the cake barely rises). Cover the surface with paper then cover with foil.
Step 9
Bake 2 1/2 hours - Bake for 2 hours, remove the foil and paper, then bake for a further 30 minutes. A skewer inserted into middle should come out clean with no batter on it.
Step 10
Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.
Step 11
Cutting - Trim off the sides (to make them neat). Then cut into 9 squares (or more, if you want). Trim the surface (to make them level as the cake slightly domes). Then flip upside down and decorate the base of the cake.
Step 12
Decorating, gifting and serving
Step 13
Simple - Dust with icing sugar. That's all this cake needs, it's so full flavoured and moist! Wrap with cellophane and ribbon to gift.
Step 14
Ribbon - Wrap and tie a ribbon around each cake. Nice way to present for serving. (Optional to include for gift wrapping too, but then there's a double ribbon situation happening - ie ribbon and cake, ribbon on cellophane!)
Step 15
Drippy white glaze - Mix the icing sugar, butter, vanilla and start with 2 tbsp milk. Mix really well (it will take time to come together, be patient). Then adjust thickness using 1/2 tsp milk at a time. BE CAREFUL - it goes from too thick to too thin very easily! Goal: Thick glaze that will ooze "pudding style", as pictured, rather than dripping in long streaks. Spoon onto cake, coaxing it down the sides. Allow to set before wrapping.
Step 16
Fondant - See directions in my classic round Christmas Cake.
Step 17
Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard.
Step 18
Save recipe for the next time?
