These mini Christmas cakes are a delightful treat that fills your home with holiday cheer. They are sweet, tender, and perfect for sharing with family and friends. With simple ingredients and a cozy vibe, they make a lovely addition to your festive table. Plus, they’re quick to prepare, which is always a bonus for busy moms!
Why You Will Love This Mini Christmas Cakes Recipe
This recipe is an absolute treasure during the holiday season. It’s easy to follow, making it perfect for beginners. The cakes are rich and flavorful, thanks to the warm spices and mixed dried fruit. You can whip them up in no time, and they don’t require fancy equipment. They’re also small enough for little hands to enjoy!
How to Make Mini Christmas Cakes
Making these mini Christmas cakes is a straightforward process that anyone can follow. Start by mixing together your main ingredients, then bake them until they’re golden and fragrant. Once they’re cool, a simple icing adds the perfect festive touch. You’ll have delicious treats ready to share in a flash.
What You Need
- 175g softened butter
- 175g light brown soft sugar
- 3 large eggs
- 175g self-raising flour
- 2 tsp ground mixed spice
- 115g mixed dried fruit
- 2 tbsp brandy or orange juice
- For the Icing:
- 115g icing sugar
- 1-2 tbsp warm water
- glacé cherries
- icing holly leaves
Step-by-Step
Prepare and mix: Preheat your oven to 160°C. Grease and line a 12-hole muffin tray. In a bowl, beat the softened butter and light brown sugar together until creamy. Next, add in the eggs, self-raising flour, and mixed spice, mixing until combined.
Add fruit and bake: Gently fold in the mixed dried fruit and brandy or orange juice until evenly distributed. Spoon the mixture into the prepared muffin holes. Bake for 25-30 minutes until golden and a skewer inserted comes out clean.
Cool and decorate: Let the cakes cool on a wire rack. For the icing, mix the icing sugar with warm water to create a thick paste. Once the cakes are cool, spoon the icing over the tops and decorate with a glacé cherry and icing holly leaves.
How to Serve Mini Christmas Cakes
These mini cakes make a lovely dessert or snack. Serve them alongside a cup of tea or coffee for a cozy afternoon treat. They are also perfect for holiday gatherings. Guests will enjoy these sweet bites, decorated with icing that adds a festive touch.
How to Store Mini Christmas Cakes
To keep your mini Christmas cakes fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Wrap each cake individually in cling film, then place them in a freezer-safe bag. Thaw at room temperature before serving.
Recipe Tips
- Make sure your butter is softened for easy mixing.
- Be careful not to overmix the batter; fold gently.
- Check for doneness with a skewer—it should come out clean.
- Allow cakes to cool completely before icing for the best results.
- Feel free to adjust the fruit mix based on your family’s favorites.
Variations & Swaps
- Dried fruits: Swap the mixed dried fruit for chocolate chips or nuts for a different flavor.
- Spices: Try adding cinnamon or nutmeg for a unique twist.
- Non-alcoholic: Use orange juice instead of brandy if you prefer a non-alcoholic version.
- Decorations: Use fondant decorations instead of icing for a different look.
- Vegan: Replace eggs with a flaxseed mix and use vegan butter for a plant-based option.
FAQs
Can I make these cakes ahead of time?
Absolutely! You can bake the cakes a few days in advance. Store them in an airtight container until you’re ready to ice them.
Can I freeze the mini Christmas cakes?
Yes, these cakes freeze beautifully. Wrap them well in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
How do I reheat them?
If you prefer them warm, place the cakes in a preheated oven at 150°C for about 5–10 minutes before serving. They’ll be just as tasty as freshly baked!
What if I don’t have icing sugar?
If you don’t have icing sugar, you can blend granulated sugar into a fine powder and use it to make your icing.
What are some serving suggestions for these cakes?
These mini cakes are lovely on their own or served with a dollop of whipped cream. They also pair well with festive drinks like hot chocolate or mulled wine.
Mini Christmas Cakes
Ingredients
Main ingredients
- 175 g softened butter Make sure the butter is softened for easy mixing.
- 175 g light brown soft sugar
- 3 large eggs
- 175 g self-raising flour
- 2 tsp ground mixed spice You can adjust spices according to preference.
- 115 g mixed dried fruit Feel free to adjust the mix based on your family’s favorites.
- 2 tbsp brandy or orange juice Use orange juice for a non-alcoholic version.
For the Icing
- 115 g icing sugar If unavailable, blend granulated sugar into a fine powder.
- 1-2 tbsp warm water Add to reach desired consistency.
- glacé cherries For decoration.
- icing holly leaves For decoration.
Instructions
Preparation
- Preheat your oven to 160°C.
- Grease and line a 12-hole muffin tray.
- In a bowl, beat the softened butter and light brown sugar together until creamy.
- Add in the eggs, self-raising flour, and mixed spice, mixing until combined.
Baking
- Gently fold in the mixed dried fruit and brandy or orange juice until evenly distributed.
- Spoon the mixture into the prepared muffin holes.
- Bake for 25-30 minutes until golden and a skewer inserted comes out clean.
Cooling and Decorating
- Let the cakes cool on a wire rack.
- For the icing, mix the icing sugar with warm water to create a thick paste.
- Once the cakes are cool, spoon the icing over the tops and decorate with a glacé cherry and icing holly leaves.
