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Mini Christmas Cakes

Here's my classic Christmas cake converted into mini form! They look so great lined up on a platter to serve at a gathering, and are also ideal for gifting because they have a long shelf life. The cake is beautifully moist, rich with dried fruit, perfumed with Christmas spices
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours 45 minutes
Course Appetizer, christmas dessert, Dessert
Cuisine appertizers, christmas, christmas dessert, dessert
Servings 12 Slices
Calories 388 kcal



  • 300 g raisins
  • 150 g diced dried apricots chopped 8 mm / 1/3"
  • mixed peel diced 5mm / 1/5
  • 150 g glace cherries chopped 8 mm / 1/3"
  • 180 g dates diced 5mm / 1/5"
  • 1 cup apple juice OR 1/3 brandy + 2/3 juice
  • CAKE:
  • 115 g unsalted butter softened
  • cups brown sugar packed (or dark brown sugar for a darker crumb,
  • ½ cup vegetable oil or canola, peanut, grapeseed
  • 3 tbsp molasses or golden syrup
  • ½ tsp salt
  • ½ tsp all spice
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 3 eggs
  • ½ tsp baking powder
  • 1⅔ cups plain flour all purpose flour
  • ¾ cup walnuts chopped (optional)
  • ▢ Icing sugar for dusting
  • ▢ Christmas fondant – see directions here
  • ▢ 1 1/2 cups soft icing sugar / powdered sugar
  • 1 tbsp ▢ 1 tbsp / 15g unsalted butter softened
  • ½ tsp vanilla
  • tbsp milk


  • Heat – Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
  • Soak – Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
  • CAKE:
  • Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 20cm / 8" square cake pan with baking paper / parchment paper, or larger pan to get more cakes out of it. (Note 5 on pan size).
  • Beating – Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Add salt, spices and baking powder – beat until incorporated. Add eggs, one at a time, beating until just incorporated.
  • Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).
  • Pour into the cake pan, it will fill it right to the top (it won't spill over, the cake barely rises). Cover the surface with paper then cover with foil.
  • Bake 2 1/2 hours – Bake for 2 hours, remove the foil and paper, then bake for a further 30 minutes. A skewer inserted into middle should come out clean with no batter on it.
  • Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.
  • Cutting – Trim off the sides (to make them neat). Then cut into 9 squares (or more, if you want). Trim the surface (to make them level as the cake slightly domes). Then flip upside down and decorate the base of the cake.
  • Simple – Dust with icing sugar. That's all this cake needs, it's so full flavoured and moist! Wrap with cellophane and ribbon to gift.
  • Ribbon – Wrap and tie a ribbon around each cake. Nice way to present for serving. (Optional to include for gift wrapping too, but then there's a double ribbon situation happening – ie ribbon and cake, ribbon on cellophane!)
  • Drippy white glaze – Mix the icing sugar, butter, vanilla and start with 2 tbsp milk. Mix really well (it will take time to come together, be patient). Then adjust thickness using 1/2 tsp milk at a time. BE CAREFUL – it goes from too thick to too thin very easily! Goal: Thick glaze that will ooze "pudding style", as pictured, rather than dripping in long streaks. Spoon onto cake, coaxing it down the sides. Allow to set before wrapping.
  • Fondant – See directions in my classic round Christmas Cake.
  • Serving – serve with custard for a traditional experience! Either homemade custard or store bought pouring custard.
Keyword christmas