Mini Christmas Cakes
Nutrition Facts
each servingIngredients
all 24 types- Cakes:
- 3 cups dried currants
- 1 ¼ cups raisins
- 1 cup sultana raisins
- ½ cup candied red cherries, chopped
- 8 fluid ounces brandy
- 1 large orange, zested
- 1 large lemon, zested
- 1 cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons brown sugar
- 3 large eggs, beaten
- 1 tablespoon molasses, or more to taste
- 1 cup chopped almonds
- 1 cup all-purpose flour
- ½ cup self-rising flour
- ½ cup ground almonds
- 2 teaspoons mixed spice
- Decorations:
- 6 tablespoons apricot jam
- 10 ounces marzipan
- 12 ounces white fondant
- 1 teaspoon blue food coloring
Directions
8 steps in totalMake the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let soak, stirring or shaking every few hours, for 2 to 3 days.
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
Transfer cakes to airtight tins and let sit for at least 10 days before decorating.
When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.
