Mini Christmas Cakes
"At Christmas time we love to serve our visitors these tiny Christmas cakes, baked in muffin tins. They're easy to make, dark, moist and full of flavour. Start this recipe at least one day ahead as the fruit needs to soak overnight. Preparation time does not include this step."
photo by Izy Hossack
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
32-36 mini cakes
ingredients
- 1 1⁄2 kg mixed dried fruit
- 50 ml dark rum (I buy a miniature bottle of rum)
- 4 large eggs, lightly beaten
- 1 granny smith apple, peeled and grated
- 1 tablespoon treacle or 1 tablespoon molasses
- 1 cup brown sugar, firmly packed (I use dark, muscavado sugar, but normal light brown sugar will do)
- 250 g butter, melted
- 1 1⁄2 cups plain flour
- 1⁄2 cup self-raising flour
- 200 g blanched almonds
- 150 g glace cherries
- 64 -72 paper baking cups
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, grated apple, treacle 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.
- If you're making these instead of a Christmas cake, make sure to let every member of the family have a stir of the mixture while they make a Christmas wish.
- 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.
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Reviews
-
This recipe was quite a bit of work for nothing. The cakes turned out extremely dry and could not be eaten without the real whipped cream I made to save dessert for this dinner for six. Rest assured I will not make these next Christmas!! -
These are absolutely delicious thank you -
These mini Christmas Cakes look fantastic! I used brandy (didn't have any rum). My family said they were delicious (I'm gluten-free so couldn't taste them). I've made some as little gifts for my workmates-my youngest daughter is going to come in and give them out for me. I've already started making another batch. The presentation with the 'flower' on top looks great. I think this is a no fail recipe and will become a Christmas regular for us. Thanks Kookaburra for a great recipe :) -
These are absolutely fantastic.I recommend soaking them for longer and feeding them frequently with your favourite alcohol. I used brandy rather than rum as that is what I had in the house. I have a small convection oven which tends to cook things quickly so I set the time for 35 minutes and just left the cakes in the oven. This worked perfectly. -
Kooka, you deserve a medal for this recipe!! They are easy, taste great, look gorgeous and are the perfect gift. Thankyou, thankyou, thankyou!
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
