Mini Christmas Cakes

Fruit cakes are an integral part of Christmas festivities for many people.  Why not make some mini Christmas cakes to give to friends and family, either as a small gesture or as part of a delicious homemade foodie hamper.

Christmas, as we all know, is the season for giving.  Though, often it can be difficult choosing gifts for loved ones who seemingly have 'everything'.  They already have more than one bottle of their favourite tipple/ perfume / aftershave, a bookshelf of novels by their favourite authors, and that chunky knit woolly jumper is folded away in the draw next to their seasonal one, decorated with Santa carrying a bunch of mistletoe!

For those friends and relatives why not present them with a hamper, large or small, full of delicious foodie gifts.  Imagine that hamper packed with homemade goodies like relishes, chutneys, biscuits, cheeses, fudge, truffles and a mini fruit cake.

Surely a homemade gift, that you've spent time and care over, that you've made yourself with love and finished off with a  Christmassy ribbon says 'Merry Christmas, I love you' far more than any unwanted gift hurriedly picked from a department store shelf.

In fact, why reserve those gifts just for those who seemingly have everything.  I'm sure many others would love such a homemade hamper of edible delights!   I know I would! 

For this very reason I often make a batch of Mini Christmas Cakes, an integral part of the season's festivities in much the same way as Mince Pies, Stollen and Christmas Puddings are.  These dinky cakes might be small but are still jam-packed with flavour from the fruit and seasonal spice of cinnamon and mixed spice.

Individual Christmas Cakes Made Easy

The batter for these small individual fruit cakes is seriously easy to make.  There's no creaming or beating with stand mixers or wooden spoons.

Instead, the mixture itself is made using the melting method and produces a cake full of plump fruit, which is fabulously moist and flavoursome. 

Although these small mini Christmas cakes are nut and alcohol-free, they are far from less flavoursome for it. 

Ingredients

See recipe card for full instructions and quantities.

• Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. 
• Dark muscovado sugar - Muscovado sugar is less refined than soft brown sugar and retains, much of its molasses component and I think has the best flavour.
• Mixed dried fruit - For ease I used a packet of mixed dried fruit but you can make up your own mix from Sultana, raisins, currants and mix peel if preferred. The ratio of each will not matter.
• Orange juice - you can use freshly squeezed bottled juice for ease or squeeze your own. Apple juice or black tea also works well.
• Egg- large, lightly beaten
• Milk - you can use whatever you have to hand. The fat content of the milk will make no difference here.
• Plain flour - (US =all purpose) is best because it helps give the cake it's light  crumb. 
• Baking powder: Helps the cake rise. Baking powder can expire and lose its raising agent qualities; check the best-before date if you do not use it regularly.
• Mixed spice -  A British spice blend that's often used in baking. The blend of spices can vary but typically includes cinnamon, coriander, nutmeg, ground ginger, cloves, mace, and allspice. If you can not find it, you can make your own mixed spice or use  Pumpkin spice which has a similar flavour.

Step 1

Place the butter, sugar, fruit and orange juice in a large saucepan.

Step 2

Heat gently until the butter has melted and the sugar dissolved, then simmer for 10 minutes.

Step 3

Allow the mixture to cool for at least 30 minutes, then add the beaten egg and milk.

Step 4

Sift the flour, baking powder and 1 mixed spice together. Add to the pan and mix in until evenly combined.

Step 5

Spoon into the prepared dishes. Level off the mixture then make a slight indentation in the centre or each.

Step 4

Bake until a skewer inserted into the centre comesmout clean. Cool in dishes for 5 minutes then turn out to cool completely.

Equipment

You do not need any special equipment to make these cakes.

The ramekin dishes I used hold 150ml (¼ pt) and are 4 cm (1¾ in) deep and 8cm (3¼ in) wide.

If you don't have ramekin dishes, you could use clean, empty, small baked beans (or similar) cans.  Grease and line the side and base of the tins.

I have also made them in mini pudding basins but these tend to give a cake with more of a domed shape.

Six mini or one larger cake

The recipe below is sufficient to make 6 individual fruit cakes but it can easily be adjusted to make more, as necessary.  It's just as easy to make a lot,as it is a few with this easy recipe. 

The quantities in this recipe will also fill an 18cm (7in) round deep cake tin or a 20x10x5cm (8x4x2in)loaf tin. Bake for about 1 hr 20 minutes.

To Complete

While some people may prefer a plain fruit cake, Christmas cakes, large and small, often finished with marzipan and icing.

I decorated this batch with these easy to make festive fondant figures.

If not decorating, you can add a few whole almonds to the tops of the cake before baking.

📖 Recipe

Mini Christmas cakes

Course afternoon tea, Cake

Cuisine British

Keyword Christmas, foodie gift

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling 30 minutes mins

Author Jacqueline Bellefontaine

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Equipment

• 6 150ml (¼pt) ramekin dishes 8x4cm ( 3¼ x1¾in)
• baking parchment
• Large saucepan
• wooden spoon
• sieve
• cooling rack
• skewer

Ingredients

• 125 g butter (4oz)
• 125 g dark muscovado sugar (4oz)
• 350 g mixed dried fruit (12oz)
• 125 ml orange juice (or apple juice or tea) (4floz)
• 1 large egg lightly beaten
• 2 tablespoon milk
• 175 g plain flour (6oz), sifted
• ½ teaspoon baking powder
• 1 teaspoon ground mixed spice

Instructions

• Grease and line the base of 6 ramekin dishes
• Place125g butter, 125g dark muscovado sugar,350g mixed dried fruit and 125ml orange juice in a large saucepan.
• Heat slowly until the mixture comes to a gentle simmer, then turn the heat low and simmer for 10 minutes, stirring occasionally.
• Remove the pan from the heat and leave to cool for 30 minutes.
• Preheat the oven to 150℃ (130℃ fan)/300°F/gas mark 2. Once the fruit mixture has cooled stir in1 large beaten egg, and in 2 tablespoons milk. Then add 175g flour, ½ teaspoon baking powder and 1 teaspoon ground mixed spice mix in until evenly combined.
• Spoon into the prepared dishes. Level off the mixture with the back of the spoon and then make a slight indentation in the centre of the mixture to help ensure the cake doesn't develop a domed crust.
• Bake for 50 minutes .The cakes are ready when the skewer is clean when removed from the cake.
• Allow to cool for 5 minutes in the dishes then turn out onto a wire rack to cool completely.

Notes

Cook's Tips

• It is important to let the mixture cool before adding the eggs, or you risk having scrambled eggs in your cake batter!
• If you don't have ramekin dishes, you could use clean, empty, small baked beans (or similar) cans.  Grease and line the side of the tins.
• I have also made them in mini pudding basins but these tend to give a cake with more of a domed shape.
• The quantities in this recipe would also be ideal to fill an 18cm (7in) round (deep) cake tin or a 20x10x5cm (8x4x2in)loaf tin if you prefer an oblong cake. Bake for about 1 hr 20 minutes.

Store 

• The cakes will keep for at least 8 weeks if kept in an airtight container in a cool place.
• Freeze well wrapped for up to 12 months.

 

 

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