Mini Christmas Cakes! Great to serve at gatherings and ideal for gifting – long shelf life, packages up beautifully, easy to make and economical. Made with my classic Christmas cake batter, the rich fruit cake is moist and velvety.
Mini Christmas Cakes
Here are the Mini Christmas Cakes I promised in last weeks’ Holiday Gift Guide!! This is just my classic Christmas Cake converted into mini form. They look so great on a platter to serve at gatherings, and are also ideal for gifting because they have a long shelf life. The cake is beautifully moist, rich with dried fruit, perfumed with Christmas spices. Dense, but soft pudding-like, not like a brick as many store bought ones are.
I also like that they’re easy to dress up for serving and gifting, because this Christmas Cake is designed to be eaten plain. So you don’t need to fuss to work around frosting or add a sauce for serving. Just dust with icing sugar, then for an extra Christmassy touch, tie a ribbon around each one and add a sprig of rosemary!
Also – the option to add a Christmas pudding drippy glaze!
What you need to make Mini Christmas Cakes
A LOT of dried fruit and very little cake batter!! 🙂
1. SOAKED DRIED FRUIT (booze optional)
Here’s what you need for the Soaked Dried Fruit. The fruit is soaked in either apple juice OR a combination of apple juice and brandy (for those who like boozy Christmas Cake).
Dried fruit mix speedy option – While I like to chop my own dried fruit (cake is softer, you get better flavour and I can use the ratios I like), feel free to use a store bought mix of pre chopped dried fruit for convenience.
Use any dried fruit you want – As long as it weighs 855g / 30 oz in total. The selection above is the mix I like!
Mixed peel is a store bought mix of dried, crystallised (ie sugared) lemon and orange peel. Usually it comes pre chopped – I like to chop it a bit finer. I like less citrus peel than some recipes because I’m too scarred by all those times I bit into a huge piece of orange peel. Just not to my taste! Don’t use FRESH orange and lemon peel, it will be too strong and too bitter. I do not know how much fresh peel to substitute this for.
Juice and/or booze – for a traditional boozy Christmas Cake, just switch 1/3 of the apple juice with brandy. Can also sub apple juice with orange juice if you want a stronger citrus flavour.
2. CHRISTMAS CAKE BATTER
And here’s what you need for the cake batter part. The cake has very little baking powder because it’s quite a dense cake with a pudding-like texture. But it’s still got a distinct “cake” texture – unlike some Christmas Cakes that are so dense they are like eating fudge!
Brown sugar – Dark brown sugar gives the cake a richer colour and that is what I use for my classic single large Christmas cake. For individual ones, I prefer a slightly lighter coloured crumb so the fruit bits stand out more, so I use regular brown sugar.
Molasses / golden syrup – adds to the richness of flavour and colour of cake. Either is fine – I interchange year on year.
Walnuts – sub with any nuts of choice, or leave it out completely.
Oil AND butter – oil is what gives this cake a superb moistness. Butter is for flavour!
Eggs – This is what makes the cake hold together rather than being crumbly.
Flour – Just regular plain / all-purpose flour. Self raising flour can be used to substitute the flour and baking powder but the cake may dome a little more than pictured.
Spices – All spice, cinnamon and nutmeg. Classic Christmas cake flavours!
How to make Mini Christmas Cakes
The only difference between this and my classic Christmas Cake is that I bake it in a square pan so I can cut into square individual cakes.
Pan size – I use a 20 cm / 8″ square pan which makes a 4.5cm / 1.8″ tall cake so when cut into 9 squares, they are a nice tall height and impressive gift-giving size. Feel free to use a larger pan – for example, a 23 x 33cm / 9 x 13″ pan will make a 2.3cm / 1″ tall cake which you can cut into more pieces. You can also use a muffin tin lined with silver foil patties.
1. Baking the Christmas cake
The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight. I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid. So much faster – and just as effective!
Soak fruit – Microwave the dried fruit with the juice/brand for 1 1/2 minutes or until hot. Stir to coat then set aside for 1 hour to let the fruit soak up the liquid and plump up.
Batter – Beat the butter and sugar for 1 minute until light and fluffy. Because of the volume of sugar vs butter, it won’t look creamy but you can tell it’s soft from the texture. Then beat in the oil and molasses, then the salt, spices and baking powder. Then beat in the eggs one at a time, beating until just incorporated.
Mix in the flour using a wooden spoon.
Soaked fruit – Then mix in the dried fruit, including any residual liquid left in the bottom of the bowl.
Pan – Pour the batter into a lined 20cm / 8″ pan. It will fill it right to the top and that’s fine, the cake barely rises. As noted above, it’s a dense cake but it’s not brick-like! It’s still distinctly cakey.
Bake 2 1/2 hours – Cover the cake with a sheet of baking paper (which will peel off without ripping the cake surface off), then foil. Then bake for 2 hours, remove foil and paper, then bake for a further 30 minutes uncovered to colour the surface.
Cool – Remove the cake from the oven and let it cool for 10 minutes in the pan before transferred to a rack to fully cool.
2. Cutting mini cakes
I like to cut into 9 squares because I think the proportions look nice and the cake is a gift-worthy size. To be specific, they are 6.5cm / 2 1/2″ squares that are 4.5cm / 1.8″ tall. As noted above, feel free to use different size pans. For example, a 23 x 33cm / 9 x 13″ pan will make a cake that is 2.3cm / 1″ tall and you will be able to cut many more pieces.
Cutting – Trim the edges (to make the sides neat). Then cut the cake into pieces as desired. I do 9 squares.
Trim surface – The surface of the cake is ever so slightly domed. So to make the Christmas Cake into perfect uniform pieces, I trim the surface then turn them upside down and decorate the base.
Flip and dust or ice – Flip the cake upside down so the base of the cake is the side you decorate. Then either dust with icing sugar (easy option I use when gift-wrapping), or decorate drippy-style with white frosting (for a classic Christmas Pudding look) or top with fondant (see classic Christmas Cake recipe for directions).
Gift wrapping
As I mentioned earlier, Mini Christmas Cakes have in their favour as a homemade gifting idea. They are:
Easy to make
Economical – especially if you use a mixed fruit option instead of getting individual dried fruits
Easy to decorate – Just a dusting of icing sugar makes them instantly Christmassy! Though tying ribbon around the cake really is an easy way to make them even more gift-worthy. 🙂
Easy to gift wrap – no need to find specific size jars of gift bags. Just wrap in cellophane and tie with ribbon.
Long shelf life – This one is important to me! A few years ago I did cookies but they just don’t have a great shelf life. It’s rare for any cookie to truly remain in top-notch fresh form beyond 2 days. Wheres the Christmas Cake? I’ve kept mine in the fridge for a month and it was still like freshly made. How good is that!
Love to know how you present these Mini Christmas Cakes if you try them, or how you customise the cake to your taste. Share in the comments below – readers love getting inspiration!
Also, spoiler alert for my friends – you’re all getting Mini Christmas Cakes this year. 😂 – Nagi x
Watch how to make it
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Mini Christmas Cakes – ideal for gifting!
Ingredients
Fast soaked fruit (Note 1):
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots , chopped 8 mm / 1/3"
- 75g / 2 1/2 oz mixed peel , diced 5mm / 1/5
- 150g / 5 oz glace cherries , chopped 8 mm / 1/3"
- 180g / 6 oz dates , diced 5mm / 1/5"
- 1 cup + 2 tbsp apple juice , OR 1/3 brandy + 2/3 juice (Note 2)
Cake:
- 115g / 8 tbsp unsalted butter , softened (1 US stick)
- 1 1/2 cups brown sugar , packed (or dark brown sugar for a darker crumb, Note 3)
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup (Note 4)
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
- 3/4 cup walnuts , chopped (optional)
Decorating
- Icing sugar, for dusting
- Christmas fondant – see directions here
Christmas Pudding Drippy Glaze
- 1 1/2 cups soft icing sugar / powdered sugar
- 1 tbsp / 15g unsalted butter, softened
- 1/2 tsp vanilla
- 1 1/2 – 3 tbsp milk
Instructions
Fast Soaked Fruit:
- Heat – Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
- Soak – Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
Cake:
- Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 20cm / 8" square cake pan with baking paper / parchment paper, or larger pan to get more cakes out of it. (Note 5 on pan size).
- Beating – Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Add salt, spices and baking powder – beat until incorporated. Add eggs, one at a time, beating until just incorporated.
- Stir in the flour with a wooden spoon, then the dried fruit (including all the extra liquid in bowl) and walnuts (if using).
- Pour into the cake pan, it will fill it right to the top (it won't spill over, the cake barely rises). Cover the surface with paper then cover with foil.
- Bake 2 1/2 hours – Bake for 2 hours, remove the foil and paper, then bake for a further 30 minutes. A skewer inserted into middle should come out clean with no batter on it.
- Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before cutting.
- Cutting – Trim off the sides (to make them neat). Then cut into 9 squares (or more, if you want). Trim the surface (to make them level as the cake slightly domes). Then flip upside down and decorate the base of the cake.
Decorating, gifting and serving
- Simple – Dust with icing sugar. That's all this cake needs, it's so full flavoured and moist! Wrap with cellophane and ribbon to gift.
- Ribbon – Wrap and tie a ribbon around each cake. Nice way to present for serving. (Optional to include for gift wrapping too, but then there's a double ribbon situation happening – ie ribbon and cake, ribbon on cellophane!)
- Drippy white glaze – Mix the icing sugar, butter, vanilla and start with 2 tbsp milk. Mix really well (it will take time to come together, be patient). Then adjust thickness using 1/2 tsp milk at a time. BE CAREFUL – it goes from too thick to too thin very easily! Goal: Thick glaze that will ooze "pudding style", as pictured, rather than dripping in long streaks. Spoon onto cake, coaxing it down the sides. Allow to set before wrapping.
- Fondant – See directions in my classic round Christmas Cake.
- Serving – serve with custard for a traditional experience! Either homemade custard or store bought pouring custard.
Recipe Notes:
Nutrition Information:
Life of Dozer
Pleading for help.
Help Nagi! How long would I cook the cakes for in individual 3 1/2 by 6 inch pans? My Dad loves Christmas cakes.
Hi Ann! Hmm…. I am guessing 1 1/2 hours. But it’s such a forgiving cake, you can wing it. Just pop it in covered and check it at around the 1 hour mark. Once a skewer comes out almost clean, remove the foil and pop it back in the oven until it’s done! N x
What a terrible thing to do to poor Dozer!
I know. I’m so ashamed of myself 😈
As there is only my husband and I, is it possible to halve the quantities in the receipe to make a small cake? It looks delicious but sadly too big for ourselves….fingers crossed !
You could wrap in sections and keep in the fridge or freezer for months and bring to room temperature when you want some, that’s what I do.😊
Oops, just saw Nagi’s last note about storage, saying the same!
Hi Nagi,
Thank you for the Christmas Cake recipe, going through the recipe and instructions alone is already making me smack my lips,
Very excited to make these but wanted to say I wholeheartedly share your attitude to peel!!! I think I’m scarred from raisin roast with giant chunks of peel robbing everyone of their happiness!
Hi Nagi,
Is All Spice and Five Spices the same? What are the ingredients of All Spice?
In my country All Spice is difficult to find.
Hi Ena, in answer to your question, no, (Chinese) five spice and allspice are COMPLETELY different. Do not use! Instead, I’d suggest sub allspice with a mix of ground cinnamon, ground nutmeg and a tiny bit of cloves. Good luck and Merry Christmas
Allspice is also known as ground Pimento 🙂
Or mixed spices if you have it! Though Joe’s suggestion is better 🙂 N x
What can I substitute for allspice?
The brand also recommends using a trio of cinnamon, nutmeg, and cloves to make a substitute but prefers these ratios: ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Use as a 1:1 substitute in a recipe that calls for one teaspoon of allspice.Dec 22, 2021
Hi Ena. Allspice is one spice from a dried “berry”, not a mixture of spices. Hope this helps.
Thank you Nagi can’t wait to try. Good hint about peel I too hate biting into a huge chunk.
Hey Nagi,
Can’t wait to try this.
Can you clarify one thing, on Step 4 where the cake is to be covered with paper & foil you reference Note 6 but Note 6 doesn’t refer to the covering.
I ask because I’m not familiar with this process…..want to make sure it turns out right. 😸 (a Dozer tease..lol)
In the States, it’s parchment paper. Pretty sure that’s what Nagi meant.
Look delicious and have been wanting home made Christmas cake for ages. I can not have wheat at all- how do you think it would work if I replaced the flour with almond flour and 1/4 tsp xanthan gum and omit the oil?
Hi Nagi
I’m just wondering what you can do with all the off cuts from the mini Christmas cake recipe, apart from the obvious, which is to have them with a cup of tea. Do you use them to make anything extra. Thanks
I used the offcuts to make rum balls which gave me another gift to give
What a great idea!! I have a bowl of the offcuts in the fridge I’ve just been snacking on – time to get rollin! 🙂 N x
Blitz in food processor. Make a dark chocolate ganache and let it thicken in fridge (beat periodically). Stir through the blitzed off cuts and scoop/roll into truffles. Return to fridge. Roll in cocoa powder to serve.
Crumble them, moisten with a little icing, and roll into Christmas cake balls! Decorate like tiny pudding with white chocolate, spearmint leaves and tiny red M&Ms.
How can I buy your book in Italy!!!
Could u use Muffin tins in lieu
of square cake tin???
Muffin tin instructions in recipe notes no. 5
Hello,
Im giving 5 stars before trying because it looks excellent!
Nagi, would this be similar to British fruitcake ?
Theirs are topped with marzipan & a stiff white icing… I’m longing to make homemade as I can’t buy any this style fruitcake or Christmas desserts where I live
Thank you for your help
Yes, I’m in the UK and made this as my Christmas cake this year.
Hello Gigi, I read you had baked this lovely cake…do you think it is possessed to halve the ingredients and tin size, as there’s only my husband and myself? It looks so yum! Thanks for any answer and merry Christmas 🥳
Hello, would this be similar to British fruitcake ? Theirs are topped with marzipan & a stiff white icing… I’m longing to make homemade as I can’t buy any this style fruitcake or Christmas desserts where I live
Thank you
Yes this is the same as the traditional British fruit cake, slightly lighter, but absolutely delicious. Try it, you won’t be disappointed.
Thank you Nagi these look delicious and can’t wait to try them
I was waiting for this thanks Nagi. You are the best but Dozer is better😍
Thanks Nagi,
Looks so yum and moist. Usually just give my Rocky road but will definitely add this to Christmas table.
Awwww Dozer looks so cute and happy! xx
RTE appreciarion advent calendar #1. Great idea for Christmas, another rippa Nagi
Do you know whether this will work with plain gluten free flour?
Yes. I made this gluten free last year. It’s not as rich or heavy as the usual Christmas cake, but it works a treat. Do it.
Thank you!
RTE appreciation advent calendar #2- Dozer is looking absolutely magnificent!!