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.
Provided by Kookaburra
Categories Dessert
Time 1h20m
Yield 32-36 mini cakes
Number Of Ingredients 12
Steps:
- 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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Kukhtar Ali Nazari
[email protected]These mini Christmas cakes were a nice change from the traditional fruitcake. They were light and fluffy, and the cream cheese frosting was a great addition. I will definitely be making these again next year.
Elizabeth Muturi
[email protected]I've tried many mini Christmas cake recipes over the years, and this one is by far the best. The cakes are always moist and flavorful, and the frosting is the perfect finishing touch. I highly recommend this recipe!
GF GFR
[email protected]These mini Christmas cakes were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar next time.
Dan Puckett
[email protected]I made these mini Christmas cakes for my family and they loved them! The cakes were moist and flavorful, and the cream cheese frosting was the perfect topping. I will definitely be making these again.
Ronisha Ghimere
[email protected]These mini Christmas cakes are the perfect holiday treat. They're easy to make, delicious, and festive. I highly recommend them!
Md more
[email protected]I was disappointed with these mini Christmas cakes. The recipe was easy to follow, but the cakes were dry and bland. I won't be making them again.
Mary Ashley
[email protected]These mini Christmas cakes were a bit more work than I expected, but they were definitely worth it. They turned out beautifully and tasted even better than they looked.
Chandan Kamet
[email protected]These mini Christmas cakes are so cute and festive! I love that they're individually sized, so I can easily control my portions. I also appreciate that the recipe is so easy to follow.
Otis Pitts
[email protected]I've made these mini Christmas cakes for years and they're always a favorite. They're moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Ruth Waithera
[email protected]These mini Christmas cakes were a hit at my holiday party! They were so easy to make and everyone loved them.