Make 24 mini Christmas cakes with this fun holiday recipe! The brandy-soaked fruitcakes are topped with jam, marzipan, and fondant. You can personalize the decoration on each cake before sharing with family, neighbors, work colleagues, and teachers.
Ingredients
- currants: 3 cups (dried)
- ¼ cups raisins: 1 piece
- sultana raisins: 1 cup
- candied red cherries: 0.5 cup (chopped)
- fluid ounces brandy: 8 piece
- orange, zested: 1 piece
- lemon, zested: 1 piece
- unsalted butter: 1 cup (softened)
- unsalted butter: 2 Tbsp (softened)
- brown sugar: 1 cup
- brown sugar: 2 Tbsp
- eggs: 3 piece (beaten)
- molasses: 1 Tbsp (to taste)
- almonds: 1 cup (chopped)
- all-purpose flour: 1 cup
- self-rising flour: 0.5 cup
- ground almonds: 0.5 cup
- mixed spice: 2 tsp
- apricot jam: 6 Tbsp
- ounces marzipan: 10 piece
- ounces white fondant: 12 piece
- blue food coloring: 1 tsp
Metric Conversion
Stages of cooking
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Make 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.
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Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
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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.
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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.
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Transfer cakes to airtight tins and let sit for at least 10 days before decorating.
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When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
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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.
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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.
