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Mini Christmas cakes on a cooling rack.
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5 from 1 vote

Mini Christmas cakes

Prep Time20 minutes
Cook Time50 minutes
Cooling30 minutes
Course: afternoon tea, Cake
Cuisine: British
Keyword: Christmas, foodie gift
Author: Jacqueline Bellefontaine

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.