Mini Christmas Cakes - ideal for gifting!
User Reviews
5
40 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Fruit soaking
1 hr
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Total Time
4 hrs 45 mins
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Servings
9 - 16 pieces
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Calories
388 kcal
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Course
Dessert
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Cuisine
American, Australian, British
Mini Christmas Cakes - ideal for gifting!
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Mini Christmas Cakes combine a mix of soaked dried fruits, spices, butter, and molasses to create moist, richly flavored small cakes. These cakes are dense and flavorful, with finely chopped fruits balancing sweetness and spice. The recipe includes options for pan sizes and decorating with fondant or icing sugar, making them suitable for gifting during the holidays.
Description
These Mini Christmas Cakes start with dried fruits soaked in apple juice or a brandy-juice blend to plump and flavor them. The cake batter mixes butter, brown sugar, oil, molasses, spices, eggs, and flour with the soaked fruits and optional walnuts. Using a square or muffin pan, the batter produces a moist, dense cake that bakes with a dark, rich crumb and subtle festive spice from allspice, cinnamon, and nutmeg.
The cake’s moist texture comes from the combination of fruit soaking, oil, and molasses, offering a tender crumb and balanced sweetness. The cakes barely rise, resulting in a compact treat. Topping with icing sugar or fondant adds a traditional holiday decorative touch.
These individual cakes are perfect for gifting or enjoying as a festive snack. They pair well with custard or on their own. The recipe allows flexibility with fruit choices and soaking liquids to suit taste preferences, whether you prefer a citrus hint or a more neutral profile.
The cakes keep well stored in airtight containers, with reported fridge storage of up to two or three months and freezer storage up to a year, preserving flavor and moisture. The recipe’s forgiving nature means baking times can vary with pan size without compromising quality.
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Ingredients
Fast soaked fruit (Note 1):
- 300g / 10 oz raisins
- 150g / 5 oz dried apricot chopped 8 mm / 1/3", diced
- 75g / 2 1/2 oz mixed peel , diced 5mm / 1/5
- 150g / 5 oz glace cherry , 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)
Cake:
- 115g / 8 tbsp butter softened (1 US stick, unsalted
- 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 Note 4, or golden syrup
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 egg
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
- 3/4 cup walnuts , chopped (optional)
Decorating
- icing sugar for dusting
- fondant Christmas
Christmas Pudding Drippy Glaze
- 1 1/2 cups icing sugar soft, aka powdered sugar
- 1 tbsp / 15g butter unsalted, softened
- 1/2 tsp vanilla
- 1 1/2 - 3 tbsp milk
Instructions
Fast Soaked Fruit:
- Heat - Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
- Soak - Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
Cake:
- 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).
- 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.
- Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).
- 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.
- 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.
- Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.
- 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.
Decorating, gifting and serving
- 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.
- 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!)
- 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.
- Fondant - See directions in my classic round Christmas Cake.
- Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard.
Notes
- Any finely chopped dried fruit totaling about 855g can be used; adjust types to your taste, avoiding overly citrusy large pieces if preferred.
- Mixed peel refers to store-bought crystallized citrus peels, not fresh zest; chop to recommended sizes for balance.
- Pre-chopped fruit mixes work but may yield slightly less moist cake than chopping fruit yourself.
- Apple juice is preferred for soaking for its neutral flavor; orange juice adds citrus notes, and brandy can be included or omitted per taste.
- Dark brown sugar darkens the cake; regular brown sugar may be used for a lighter crumb and more visible fruit.
- You can bake in different pans: a 20cm square pan yields 9 pieces; a larger pan will produce a thinner cake that bakes longer; muffins take about 25 minutes.
- The cakes are excellent eaten plain or served with custard for a richer treat.
- Store cakes in airtight containers in the fridge for up to 2-3 months or freeze for up to a year to maintain freshness.
Nutrition Information
Show Details
Calories
388cal
(19%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
38mg
(13%)
Sodium
127mg
(5%)
Potassium
413mg
(9%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
469IU
(9%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9- 16 pieces
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388cal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 127mg | 5% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
40 reviews
Excellent
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