Mini Christmas Cakes – Part 1

This year I have decided to go all out with the Christmas baking, and the first thing on my list was Christmas cake, as it’s possibly the only thing that’s acceptable to start in November.

Being in a household of two people, and not actually liking Christmas cake myself, it seems a bit silly to make a whole large one, so instead I decided to go for mini Christmas cakes – the pony can have one, and the others can be given away as gifts.

I found this great recipe from Butcher, Baker, for mini Chrismas cakes baked in baked bean tins – which also includes an awesome guide to lining the tins.

I halved the recipe to make 6 mini cakes, and although they obviously haven’t been tasted yet I’m happy enough with how they look…

Part 2 (the decorating) will be coming later in December!

Mini Christmas Cakes (adapted from Butcher, Baker)

  • 200g glace cherries
  • 200g mixed dried fruit
  • 250g sultanas
  • zest of 1 orange, juice of half
  • 200ml alcohol of your choice (I used whisky kindly donated by my dad) plus extra for ‘feeding’
  • 115g butter
  • 115g dark brown sugar
  • 2 medium eggs
  • 115g plain flour
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 25g flaked almonds
  • 6 metal tins

Put all the fruit and orange zest in bowl with the whisky and orange juice and leave to soak overnight.

Line the tins (basically any metal food cans will do, mine were a mix of chopped tomatoes and chickpeas I think) using Butcher, Baker’s awesome guide.

Beat the butter and sugar together until light and fluffy, then add the eggs one at a time. Sift in the flour and spices then fold in with the fruit and almonds. Divide the mixture between the 6 tins, then wrap each tin in baking paper before baking for about an hour at 150 degrees. After an hour, open the paper and bake for another 15-20 minutes so the tops can brown. Check ‘doneness’ with a skewer before removing from the oven and leaving to cool.

Once the cakes have cooled, remove from the tins and the paper lining. Poke holes with a skewer all over the tops, then drizzle with a little more alcohol. Wrap tightly in baking paper then foil, and ‘feed’ with a little more alcohol each week until you’re ready to decorate.

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