Miniature Christmas Cake Recipe

5 from 1 vote

These festive miniature Christmas cakes are moist, flavorful, and packed with dried fruits, nuts, and warming spices. Perfect for gifting, holiday parties, or individual desserts, they are easy to make and visually delightful.

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Prep Time 10

Cook Time 20

Total Time 1 30

Servings: 8 miniature cakes

Course: Dessert

Cuisine: British

Calories: 250

Ingredients Equipment Method Notes

Ingredients

150 g unsalted butter softened
150 g brown sugar
3 eggs
150 g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
100 g mixed dried fruits raisins, sultanas, chopped apricots
50 g chopped nuts optional
Zest of 1 orange
50 ml brandy rum, or orange juice (optional, for soaking fruits)
2 –3 tbsp milk if needed

Equipment

Mini cake tins or muffin cups
Mixing bowls
Electric mixer or whisk
Wooden spoon
Cooling rack

Method

Soak Fruits (Optional): Place dried fruits in brandy, rum, or orange juice for 1–2 hours.
Preheat Oven: 160°C (320°F); grease or line mini cake tins.
Cream Butter & Sugar: Beat until light and fluffy.
Add Eggs: Mix in eggs one at a time.
Mix Dry Ingredients: Sift flour, baking powder, cinnamon, and nutmeg, then fold into the wet mixture.
Fold in Fruits & Nuts: Add soaked fruits, nuts, and orange zest. Adjust with milk if needed.
Bake: Spoon batter into tins; bake 20–25 minutes until a skewer comes out clean.
Cool & Decorate: Cool on a rack; dust with icing sugar, cover with marzipan, or add festive toppers.

Notes

Softer cakes: Soak fruits for extra moisture.
Avoid overmixing: Keeps cakes tender.
Storage: Airtight container at room temperature for up to a week; freeze for 2 months.
Custom flavors: Add chocolate chips, different spices, or swap dried fruits and nuts.
Decorating tips: Let cakes cool completely before icing or adding toppers.