Petite Christmas Cakes
A petite alternative to a traditional Christmas cake
These delicious mini-me Christmas cakes are perfect for sharing or gifting this festive season.
Ingredients
Christmas Cake Ingredients
- 125g butter
- 1 cup Chelsea Soft Brown Sugar
- 1kg mixed dried fruit
- 1/2 cup sherry
- 1 tsp mixed spice
- 1 tsp baking soda
- 2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
- 2 eggs
- 225g plain flour
- 1 tsp baking powder
- 1 Tbsp orange zest
Topping Ingredients
- 200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
- 240g nuts (e.g. pecans, almonds, walnuts)
- 1 cup Chelsea Golden Syrup
Method
Christmas Cake Instructions
- Put butter, sugar, fruit, sherry, spice, baking soda and syrup into a saucepan. Cook over a medium heat for 2 minutes, stirring often. Allow to cool (at least 1 hour).
- Heat oven to 150°C and grease muffin tray (regular or Texas muffin sized).
- Beat eggs and stir through cooled fruit. Sift dry ingredients then mix thoroughly with the fruit mixture and orange zest. Spoon into muffin tray then bake for 50 - 55 minutes (regular muffin tin), or 60 - 65 minutes (Texas muffin tin). Decorate once cool.
Topping Instructions
- Heat syrup, mix in fruit and nuts then spoon mixture carefully on to cakes and allow to set.
- Makes 16 regular muffin sized cakes or 12 Texas muffin sized cakes
Handy Tips
This delicious, moist cake mix is perfect for a large family sized Christmas cake - double the mixture to make 2 medium sized Christmas cakes (20cm) or 1 large, deep (26cm) + 1 very small (10cm) Christmas cake. Triple line the sides of cake tin with baking paper, ensure it extends above the sides. Remember to adjust cooking time and check cakes regularly.
