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Mini Christmas Cakes

Individual fruit cakes for Christmas – perfect for gifting or the Christmas table.

Prep Time
30 mins
Cook Time
30 mins
Decorating
20 mins
Total Time
1 hr 20 mins
Servings: 12 cakes
Calories: 32172 kcal
Course: Dessert
Cuisine: Australian

Ingredients

Mini Cakes
  • 375 grams mixed fruit
  • 60 grams glace cherries (halved)
  • ¾ cup brown sugar
  • 2 teaspoons cocoa
  • ½ teaspoon bicarb soda
  • 1 pinch salt
  • 1 pinch allspice
  • 1 pinch nutmeg
  • 1 cup water
  • 30 grams butter
  • 1 tablespoon golden syrup
  • 2 eggs
  • 1 tablespoon jam (strawberry, raspberry or your favourite jam)
  • 2 cups SR flour
Glaze
  • 3 cups icing sugar
  • 1 tablespoon amaretto
  • 3-4 tablespoons boiling water

Instructions

Mini Cakes
    Cup of Yum
  1. Place fruit, glace cherries, brown sugar, cocoa, bicarb soda, salt, allspice, nutmeg and water in a saucepan.
  2. Bring to the boil, stirring, and boil (covered) for 3 minutes.
  3. Take from heat and add chopped butter and golden syrup. Stir to combine.
  4. Transfer to a bowl and allow to cool to room temperature.
  5. When cool, add eggs, jam and SR flour. Stir well.
  6. Line muffin pans with paper (I use the pre-shaped store-bought muffin papers). Add mixture to pans (makes 12).
  7. Bake in oven at 175 degrees celsius (fan-forced) for 25-30 minutes.
  8. When you take cakes from the oven, brush the tops with whisky and wrap in foil to cool.
  9. Allow cakes to cool completely before adding glaze.
Glaze
  1. Remove cakes from paper cases and level tops of cakes. Turn upside down before icing.
  2. Mix all ingredients together. Use enough water to ensure a runny but creamy texture (you want glaze to spread and cover cakes but don't want it so runny that it doesn't stick to the cakes). If you don't have (or like) Amaretto, use another flavouring or simply substitute boiling water.
  3. Put cakes on a cooling rack with a tray underneath. Pour glaze over cakes and scoop up the run-off in the tray to re-use (making sure all cakes are completely coated in the glaze).
  4. Sprinkle silver cachous and crystal sprinkles on top of each cake.

Notes

  • You must allow the boiled mixture to cool when making these cakes, so allow time for the cooling to take place.
  • You can make them up about 2 months in advance, however make sure you store the cake in the fridge.
  • You should also leave the glazing step until closer to serving time.

Nutrition Information

Calories 321.72kcal (16%) Carbohydrates 70.88g (24%) Protein 3.32g (7%) Fat 3.03g (5%) Saturated Fat 1.59g (8%) Cholesterol 32.66mg (11%) Sodium 85.45mg (4%) Potassium 78.51mg (2%) Fiber 1.16g (5%) Sugar 51.3g (103%) Vitamin A 196.45IU (4%) Vitamin C 0.83mg (1%) Calcium 20.21mg (2%) Iron 1.33mg (7%)

Nutrition Facts

Serving: 12cakes

Amount Per Serving

Calories 32172

% Daily Value*

Calories 321.72kcal 16%
Carbohydrates 70.88g 24%
Protein 3.32g 7%
Fat 3.03g 5%
Saturated Fat 1.59g 8%
Cholesterol 32.66mg 11%
Sodium 85.45mg 4%
Potassium 78.51mg 2%
Fiber 1.16g 5%
Sugar 51.3g 103%
Vitamin A 196.45IU 4%
Vitamin C 0.83mg 1%
Calcium 20.21mg 2%
Iron 1.33mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.