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Dazzle your holiday table and guests with these decorated mini Christmas cakes! Follow the steps below to prepare them at home.
For the cakes
- Sunflower oil 2 tbsp, for greasing
- Sultanas 180 g
- Raisins 125 g
- Currants 180 g
- Cherries 8 candied or glace, quartered
- Lemon 1 zest, finely grated
- Candied lemon 50 g, peel, finely chopped
- Candied orange 50 g, peel, finely chopped
- Scotch whiskey 75 ml
- Flour 250 g
- Baking powder 2 tsp
- Butter 180 g
- Sugar 100 g, soft, brown
- Honey 1 tbsp
- Eggs 3 large
- Milk 75 ml, whole
For the icing and decoration
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
For the mini Christmas cakes
- Preheat the oven to 180°C (160° fan)| gas 4.
- Line a large baking tray with greaseproof paper and place eight, tall metal rings on it, spaced apart. Grease the insides of the rings with some sunflower oil.
- Mix all the dried fruit with the lemon zest, candied peel, and whisky. Set aside to soak.
- Sieve the flour with the baking powder into a large mixing bowl.
- In a separate mixing bowl, cream the butter with the sugar and honey, and then gradually beat in the eggs one by one.
- Work in the flour, milk, and mixed dried fruit until you have a smooth batter.
- Divide the batter between the metal rings so that it comes about 6.5 cm | 2.5" up the sides of the rings.
- Bake for 30 minutes and then reduce the oven to 150°C (130° fan)| gas 2 and bake for a further 1 hour 5-15 minutes until a toothpick comes out clean from the centre of the mini cakes.
- Cover their tops with aluminium foil if they brown too quickly.
- Remove from the oven and leave the cakes to cool in their rings for 15 minutes.
- After 15 minutes, carefully turn them out from their rings and move to a wire rack to finish cooling.
For the icing and decoration
- Brush the tops of the cooled cakes with some of the apricot jam.
- Dust a work surface with some icing sugar and then roll out the marzipan to 0.5 cm | 0.25" thickness. Using the diameter of the cakes as a guide, cut out 12 rounds of marzipan.
- Place them on top of the cakes, pressing down gently to adhere to the jam.
- Roll out 300 g of the fondant icing to 0.5 cm | 0.25" thickness.
- Cut out 12 rounds, in the same fashion as the marzipan.
- Brush the tops of the marzipan on the cakes with more apricot jam before placing the fondant rounds on top.
- Press down gently to adhere and then smooth them flat.
- Divide the remaining fondant icing in half. Dab one piece with some red food colouring before kneading and rolling until evenly red in colour; add more colouring as needed to achieve the right colour.
- Do the same for the second piece of fondant, using green colouring this time.
- Roll out both coloured pieces of fondant to 0.25 cm | 0.125" thickness.
- Cut out festive decorations such as wreaths and leaves with a small paring knife.
- Stick the decorations to the tops of the cakes using a little water to help them adhere.
- Leave to set and dry before serving the mini Christmas cakes.