Mini Christmas cakes

Make this quick cake in individual servings, ideal for pretty gifts or a festive tea party
By Beverley Glock
Mini Christmas cakes
  • Rating:
  • Serves: Makes 10 individual cakes
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


  • 225 g lightlight muscovado sugar
  • 225 g butter, or margarine
  • 225 g plain flour
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp bicarbonate of soda
  • large pinches salt
  • 4 eggs, beaten
  • 1 tbsp black treacle
  • 1 apple
  • 1 orange, grated rind
  • 275 g raisins
  • 275 g currants
  • 275 g sultanas
  • 65 g almonds
  • 5 tbsp brandy
  • 300 g fondant icing
  • 2 tbsp apricot jam

Tips and Suggestions

You can make this as a normal sized Christmas cake or as ten individual cakes. For round cakes, use baked bean tins, washed out and lined with baking parchment.


1. Turn the oven onto 140C/120C fan/gas 1 and put a shelf onto the centre runner.

2. Grease ten 10x10cm tins using a little of the butter and line with baking parchment.

3. Cream the butter and sugar until light and fluffy, sieve in the flour with the spices, bicarbonate of soda and salt and add the beaten eggs, treacle, apple and orange rind. Add the fruit and nuts to the bowl, mix together. Finally add in the brandy and mix together thoroughly.

4. Spoon the mixture evenly between the tins and press down gently with the back of a spoon to even it out.

5. Bake for around 1 hour or until cooked. Check if it's cooked by inserting a skewer into the centre - if the skewer comes out gooey then leave the cake in the oven for another 10 minutes or until the skewer comes out clean. Leave to cool

6. Roll out the fondant icing on a board sprinkled with icing sugar until it is 5mm in thickness. Spread the apricot jam over the cakes and cut the icing to size before placing on top of each individual cake.

Rate This Recipe