Description
Delightful mini Christmas cakes perfect for the holiday season, full of flavor and easy to make.
Ingredients
Scale
- 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
- 115g icing sugar
- 1–2 tbsp warm water
- Glacé cherries for decoration
- Icing holly leaves for topping
Instructions
- Preheat your oven to 160°C (320°F).
- Grease and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and ground mixed spice, gently folding it in until combined.
- Fold in the mixed dried fruit and add brandy or orange juice.
- Spoon the batter into the muffin holes, filling each case two-thirds full.
- Bake for 25-30 minutes or until golden brown; check doneness with a skewer.
- Allow the cakes to cool, then transfer to a wire rack.
- To make the icing, mix icing sugar with warm water; adjust consistency as needed.
- Spoon icing over the cooled cakes and decorate with glacé cherries and icing holly leaves.
Notes
Store mini cakes in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg