These Mini Christmas Cakes are a delightful way to bring holiday cheer into your kitchen. Infused with brandy or orange juice, they carry the warmth of dried fruits and spices in each bite. The combination of apricots, cherries, and nuts gives them a lovely texture, making them a perfect treat to enjoy with loved ones during the festive season. Each mini cake is beautifully baked to a golden finish and pairs wonderfully with a hot cup of tea or coffee. Their small size makes them ideal for gift-giving or as a charming addition to your holiday dessert spread. Enjoy the rich, moist flavor of these cakes, and share the joy of homemade baking this Christmas!
Full recipe:
Ingredients:
- 1 cup mixed dried fruit (raisins, sultanas, currants)
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cherries
- 1/2 cup chopped nuts (almonds, walnuts)
- 1/4 cup brandy or orange juice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup milk
Directions:
- In a bowl, combine the dried fruits and chopped nuts with the brandy or orange juice. Let the mixture soak for at least 2 hours or overnight for a richer flavor.
- Preheat the oven to 300°F (150°C) and line a muffin tin with paper liners.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Stir in the soaked dried fruit and nut mixture until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes (including soaking time)
Kcal: 220 kcal | Servings: 12 mini cakes
A Brief History of Christmas Cakes
Christmas cakes trace their roots back to Europe, where rich fruitcakes have been a staple of holiday festivities for centuries. Traditionally, these cakes were soaked in alcohol like rum or brandy and stored for weeks, allowing the flavors to develop and mature. The custom originated as a way to preserve fruits during the colder months when fresh produce was scarce. Over time, this tradition evolved into a beloved holiday treat, often served during family gatherings or as a special gift for friends.
These Mini Christmas Cakes maintain the essence of that tradition while offering a modern, easy-to-manage alternative. Each cake is packed with the same festive flavors of dried fruits, nuts, and warming spices, but their individual size means no long storage time is needed. They are ready to be enjoyed almost immediately after baking, making them perfect for last-minute holiday prep.
Benefits of Mini Christmas Cakes
1. Portion Control: One of the main advantages of this recipe is portion control. Traditional fruitcakes are dense and rich, making it easy to overindulge. With mini cakes, you can enjoy a perfectly portioned treat without worrying about cutting slices or leaving half a cake uneaten. This is especially beneficial for those who want to keep track of their calorie intake during the indulgent holiday season.
2. Ideal for Gifting: The small size of these cakes makes them a wonderful option for holiday gifts. Pack them in decorative boxes or wrap them in cellophane with a festive ribbon, and you’ve got a thoughtful, homemade gift that is sure to impress. Unlike larger cakes, mini versions are portable, making them a great choice for gift exchanges, office parties, or as a surprise treat for neighbors.
3. Versatility in Flavor: This recipe allows for customization to suit your taste preferences. While the base includes dried fruits like raisins, currants, apricots, and cherries, you can easily swap out or add other ingredients like dried cranberries, dates, or figs. The nuts can also be varied; almonds and walnuts add a nice crunch, but pecans or hazelnuts would work just as well. And if you prefer a non-alcoholic version, simply use orange or apple juice to soak the fruits instead of brandy.
4. No Aging Required: Unlike traditional fruitcakes that require weeks of aging to reach their peak flavor, these mini cakes can be enjoyed right after baking. While the soaking of fruits ensures that each cake is moist and flavorful, the individual size means that they don’t need as much time for the flavors to meld. This makes them ideal for those who want to enjoy the classic taste of a Christmas fruitcake without the advance planning.
What Makes This Recipe the Best?
1. Rich Flavor Profile: The combination of dried fruits, nuts, and a blend of warm spices like cinnamon, nutmeg, and cloves gives these mini cakes a deep and complex flavor. Each bite is a delightful mix of sweet and spicy, with the brandy or orange juice adding a subtle warmth that is perfect for the holiday season. The butter and brown sugar base adds a richness that complements the fruitiness, resulting in a cake that is both moist and indulgent.
2. Simplicity Meets Tradition: While the flavors in these mini cakes are rooted in tradition, the recipe itself is straightforward and easy to follow. With just a few simple steps, you can have a batch of beautiful cakes ready to share. This simplicity makes the recipe accessible to novice bakers, while the end result is impressive enough to delight even seasoned cooks. It’s a great way to introduce kids to holiday baking, allowing them to help mix the batter or decorate the tops with a sprinkle of powdered sugar.
3. Perfect for Gatherings: These cakes are the ideal treat for holiday gatherings, whether it’s a cozy family dinner or a festive party with friends. Their individual size means that each guest gets their own little cake, which not only looks elegant on a dessert table but also adds a special touch to the experience. Pair them with a warm cup of tea or coffee for a simple yet satisfying dessert.
4. A Long-Lasting Treat: Although these mini cakes can be enjoyed right away, they can also be stored for a few weeks, allowing you to bake them in advance. Wrapped tightly in plastic wrap or stored in an airtight container, they remain moist and delicious. This makes them a great make-ahead option, freeing up time during the busy holiday season for other activities.
Tips for Making the Perfect Mini Christmas Cakes
1. Soak the Fruits for Maximum Flavor: Soaking the dried fruits in brandy or juice is a key step that adds moisture and depth to the cakes. For the richest flavor, let the mixture sit overnight or even for a couple of days. This ensures that each piece of fruit is plump and infused with the warm notes of your chosen liquid.
2. Use Room Temperature Ingredients: For a smooth batter and even baking, make sure your butter and eggs are at room temperature before you begin mixing. This helps create a lighter, more cohesive batter, resulting in tender cakes with a uniform texture.
3. Don’t Overmix the Batter: When combining the dry and wet ingredients, be careful not to overmix. Overmixing can lead to tough cakes, as it develops the gluten in the flour. Stir until the ingredients are just combined, and you’ll end up with tender, fluffy cakes.
4. Customize the Toppings: While these mini cakes are delicious on their own, you can add a touch of decoration for extra flair. A dusting of powdered sugar, a drizzle of icing, or even a few extra chopped nuts on top can elevate their presentation. If you’re feeling extra festive, place a small piece of candied fruit or a fresh holly leaf on each cake before serving.
Why Add These Mini Christmas Cakes to Your Holiday Recipe Collection?
If you’re looking to add a new tradition to your holiday celebrations, these Mini Christmas Cakes are a fantastic choice. They encapsulate the flavors of the season in a format that’s easy to share, easy to make, and easy to love. Whether you’re a fan of the classic fruitcake or someone who’s looking for a modern twist, these mini cakes bring the best of both worlds.
Conclusion
They offer the perfect balance of sweet, spicy, and rich, with a texture that is both moist and delightfully chewy from the dried fruits and nuts. With their versatility and simplicity, they make holiday baking a joyful experience and fill your home with the comforting aroma of Christmas spices.
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Mini Christmas Cakes
- Total Time: 50 minutes
Description
These Mini Christmas Cakes are a delightful way to bring holiday cheer into your kitchen. Infused with brandy or orange juice, they carry the warmth of dried fruits and spices in each bite. The combination of apricots, cherries, and nuts gives them a lovely texture, making them a perfect treat to enjoy with loved ones during the festive season. Each mini cake is beautifully baked to a golden finish and pairs wonderfully with a hot cup of tea or coffee. Their small size makes them ideal for gift-giving or as a charming addition to your holiday dessert spread. Enjoy the rich, moist flavor of these cakes, and share the joy of homemade baking this Christmas!
Ingredients
- 1 cup mixed dried fruit (raisins, sultanas, currants)
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cherries
- 1/2 cup chopped nuts (almonds, walnuts)
- 1/4 cup brandy or orange juice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup milk
Instructions
- In a bowl, combine the dried fruits and chopped nuts with the brandy or orange juice. Let the mixture soak for at least 2 hours or overnight for a richer flavor.
- Preheat the oven to 300°F (150°C) and line a muffin tin with paper liners.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Stir in the soaked dried fruit and nut mixture until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
