MINI CHRISTMAS CAKES RECIPE | BBC GOOD FOOD
These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours
Provided by Jane Hornby
Categories Treat
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 8 small cakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
- If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over – wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
- Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.
Nutrition Facts : Calories 1064 calories, FatContent 34 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 191 grams carbohydrates, SugarContent 129 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.07 milligram of sodium
MINI CHRISTMAS CAKES RECIPE - FOOD.COM - RECIPES, FOOD ...
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.
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
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.
Nutrition Facts : Calories 293.1, FatContent 10.5, SaturatedFatContent 4.5, CholesterolContent 40, SodiumContent 105.7, CarbohydrateContent 49, FiberContent 4.7, SugarContent 11.7, ProteinContent 4.2
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MINI CHRISTMAS CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dessert
Cuisine British
- 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.
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