Festive Season Recipes

Mini Christmas Cakes

November 5, 2015

Sizzling Towards SixtyI love baking at Christmas time and one of my favourite gifts to have on hand are mini Christmas Cakes.  Individually wrapped they look festive and make either great gifts or you can set one at each place at the festive table.

This recipe was incorporated from food.com and I’ve made a few tweaks for my taste.

Ingredients

Yield
32-36 mini cakes

1 1⁄2 kg mixed dried fruit
50 ml dark rum (I buy a miniature bottle of rum)
4 large eggs, lightly beaten
60ml orange juice
1 tablespoon treacle or 1 tablespoon maples syrup
1 cup brown sugar, firmly packed
250 g butter, melted
1 1⁄2 cups plain flour
1⁄2 cup self-raising flour
200 g blanched almonds
150 g glace cherries

Directions

  • Place mixed fruit into a very large basin add rum and mix well.Cover with plastic wrap and allow to stand overnight.
  • The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
  • Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
  • One ingredient at a time, add the beaten eggs, orange juice, maple syrup and sugar to the fruit mixture, mixing well with a wooden spoon after each addition.
  • Add cooled, melted butter and sifted flours and mix thoroughly.
  • Spoon the mixture into the muffin cases, filling to almost full.Use the back of a spoon to smooth the top of each cake.
  • Press a glace cherry into the centre of each cake and, around each cherry, press in 5 almonds to make ‘petals’- pointy end closest to the cherry.
  • Bake, in batches if necessary, at 150°C (300°F) for about 40-45 minutes or until a skewer inserted into the centre of a cake comes out clean.
  • When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.When cakes are completely cool, store in airtight tins and keep in a cool place or, if you’re in a warm climate, store in the refrigerator.
  • Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
  • Cakes will keep for at least a month if stored correctly or longer if frozen.

Note:  If you are feeling really adventurous you can ice them with fondant icing and decorate.

Wrap cakes in red cellophane with a green or gold curling ribbon. Mini Xmas Cakes

Have a wonderful, happy and safe Festive Season.

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10 Comments

  • Reply Tracey Abrahams November 10, 2015 at 05:33

    These look so sweet and would be a fantastic gift to make for several of my friends who prefer to give crafty gifts rather than shop bought ones.#anythinggoes

    • Reply sue November 10, 2015 at 11:43

      They make great gifts and I keep some for me because they are so yummy! Thanks for stopping by to comment and also linking up at #AnythingGoes. Have a lovely day.

  • Reply Ritu November 18, 2015 at 21:32

    A great gift to pleasure every time.

    • Reply sue November 19, 2015 at 09:49

      Yes they are easy to make and people really love them as gifts. I’ll be making them again this year.

  • Reply Leanne@crestingthehill December 14, 2015 at 14:15

    I love all these Christmas recipes – my waistline expands just looking at the pictures! I’m hoping we might get a couple of home baked goodies for presents this year! And so #OverTheMoon #2 starts!! Yay!!

    • Reply Sue Loncaric December 14, 2015 at 20:58

      I know Leanne I have to make double in our house! I love homemade gifts and I love making them. Glad you are enjoying co hosting xx

  • Reply Mary December 15, 2015 at 02:43

    I love the yummy food at Christmas. Baked gifts are the best!

    • Reply Sue Loncaric December 15, 2015 at 12:18

      Yes I love baking gifts as they are really appreciated by others. I do have to make sure I make a batch for hubby though LOL:)

  • Reply Grammy Dee December 10, 2016 at 06:13

    Looks so yummy! My favs would be this and the Italian Chocolate Hazlenut Biscotti! I shared your post on Pinterest, Facebook, and Twitter.

    • Reply Sue Loncaric December 12, 2016 at 10:36

      Thanks for sharing Dee.

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