Miniature Christmas Cake Recipe
250kcal
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
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.
- Calories: 180 kcal
- Total Fat: 7 g
- Saturated Fat: 4 g
- Sodium: 120 mg
- Carbohydrates: 27 g
- Sugars: 15 g
- Protein: 2 g
- Fiber: 1 g