Mini Christmas Cakes
- 175g butter, softened
- 175g light soft brown sugar
- 3 eggs, beaten
- 175g self-raising flour
- ½tsp baking powder
- 2tsp ground mixed spice
- 115g mixed dried fruit
- 2tbsp brandy or orange juice
- 115g icing sugar
- 1-2tbsp hot water
- 12 glace cherries
- Preheat the oven to 180°C/350°F/Gas Mark 4. Thoroughly grease a non-stick 12-hole muffin tray and place a circle of baking paper in the base of each hole.
- Place the butter, sugar, eggs, flour, baking powder and mixed spice in a large bowl and beat with an electric hand-held mixed for 3-4 mins until pale and creamy. Fold in the dried mixed fruit and brandy or orange juice.
- Spoon the mixture into the prepared muffin tray. Bake for 25-30 mins until risen and golden and a skewer inserted into one of the cakes comes out clean. Leave in the tray for 3-4 mins then turn out onto a wire rack and leave to cool completely.
- Sift the icing sugar into a bowl and stir in enough of the warm water to make a smooth and thick icing. Spoon the icing onto the top of the cakes, letting it slowly drizzle down the sides. Top each cake with a glace cherry and a couple of holly leaves. Leave to set.
Mini Christmas Cakes with Star
- 175 g Butter or Margarine (6 oz)
- 175 g Light Brown Sugar (6 oz)
Medium Eggs x 3 beaten
- 5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
- 75 g Ground Almonds (3 oz)
- 175 g Plain Flour (6 oz)
- 1 ½ g Ground Nutmeg (¼ tsp)
- 300 g Sultanas (10 oz)
- 175 g Dried Cranberries (6 oz)
- 150 g Glacé Cherries (5 oz)
- Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C Fan, Gas Mark 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then gradually beat in the eggs, and stir in the Almond Extract and ground almonds.
- Sift the flour, nutmeg and Baking Powder on top and add all the fruit. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 1 ½ hours until lightly browned, slightly risen and firm to the touch. Allow to cool in the tin before removing. Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.
- When ready to serve the cakes, discard the storage wrapping from the cake. Using a 7cm (3in) round pastry cutter, push down on top of the cake within 1cm (1/2in) of the edge to make 4 circles – you may need to trim up the edges with a knife.
- Divide the Marzipan into 4. On a work surface lightly dusted with icing sugar, roll each piece into a circle to fit the top of the cake. Brush with a little honey, secure a Marzipan circle on top and trim to neaten.
- Lightlydust your work surface with icing sugar. Roll out 150g Regal-Ice Icing to a thickness of 5mm (1/4in) and using your pastry cutter, cut out four discs of icing.
- Using a star shaped cutter, stamp out 4 stars from the 4 discs of icing and remove excess icing. Brush the Marzipan with a little water and carefully secure the Regal-Ice discs on top of each of the cakes. Carefully fill each star cut out with Soft Silver Pearls.
- To finish, secure a piece of ribbon round the side of each cake.
Normal Snowman Mini Fruit Cake
- 1 tbsp melted and sieved apricot jam
- 200g marzipan
- 300g white ready-to-roll fondant icing
- gold or silver edible spray
- edible gold balls
- 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see ‘goes well with’)
- Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
- Roll out another 50g icing and cut out snowflakes or stars using cutters – you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.