Mini Christmas Cakes

5 from 4 votes

Individual fruit cakes for Christmas – perfect for gifting or the Christmas table.

Prep Time30

Cook Time30

Decorating20

Total Time1 20

Course: Dessert

Cuisine: Australian

Servings: cakes

Calories: 321.72kcal

Place fruit, glace cherries, brown sugar, cocoa, bicarb soda, salt, allspice, nutmeg and water in a saucepan.
Bring to the boil, stirring, and boil (covered) for 3 minutes.
Take from heat and add chopped butter and golden syrup. Stir to combine.
Transfer to a bowl and allow to cool to room temperature.
When cool, add eggs, jam and SR flour. Stir well.
Line muffin pans with paper (I use the pre-shaped store-bought muffin papers). Add mixture to pans (makes 12).
Bake in oven at 175 degrees celsius (fan-forced) for 25-30 minutes.
When you take cakes from the oven, brush the tops with whisky and wrap in foil to cool.
Allow cakes to cool completely before adding glaze.

Remove cakes from paper cases and level tops of cakes. Turn upside down before icing.
Mix all ingredients together. Use enough water to ensure a runny but creamy texture (you want glaze to spread and cover cakes but don't want it so runny that it doesn't stick to the cakes). If you don't have (or like) Amaretto, use another flavouring or simply substitute boiling water.
Put cakes on a cooling rack with a tray underneath. Pour glaze over cakes and scoop up the run-off in the tray to re-use (making sure all cakes are completely coated in the glaze).
Sprinkle silver cachous and crystal sprinkles on top of each cake.

You must allow the boiled mixture to cool when making these cakes, so allow time for the cooling to take place.

You can make them up about 2 months in advance, however make sure you store the cake in the fridge.

You should also leave the glazing step until closer to serving time.