Mini Christmas Cakes

Wait at least a week or 10 days before removing paper and decorating.

Mini christmas cakes.

Combine currants raisins sultana raisins and candied cherries in a plastic container with a lid. These mini christmas cakes are a slimming friendly version of the traditional dense christmas cakes meaning they are perfect if you re counting calories or following weight watchers. To finish fix a ribbon around the base sticking in place with double sided tape. Place the currants sultanas candied peel and cherries into a small pan.

Close container and set aside to soak for 2 to 3 days. How far in advance can you make mini christmas cakes. Method all you do is put all the ingredients for the cakes except the orange juice in a food processor and chop finely. Set mini cakes aside to cool in their paper cases.

Bake in the centre of preheated oven for 1 1 2 hours or until a skewer inserted in the centre of the mini cakes comes out clean. Arrange the 16 mini christmas cakes on a cake board or give individual cakes as gifts. Remove from the heat and cool to allow the fruit to plump up. Pour brandy over dried fruit.

Bake in batches if necessary at 150 c 300 f for about 40 45 minutes or until a skewer inserted into the centre of a cake comes out clean. Cut into star shapes using a cutter and place on top of cakes before serving. Then add the juice if the mixture is a little dry. Stir or shake container every few hours as you remember.

Add the zest and juice heat gently for one minute until the juice is hot but not boiling. To decorate dust icing with a little icing sugar and roll out to 3mm thick. Top tip for making mini christmas cakes for smaller cakes divide the mixture between 2 x 12 hole buns trays and bake for 20 25 mins. Preheat the oven to 170 c 335 f.

While still hot splash cakes with a capful of extra brandy. These mini christmas cakes are the perfect christmas snack or dessert for those not looking to overindulge during the festive season. Spoon into 6 x 1 cup capacity 250ml non stick muffin tins. Stir in orange and lemon zest.

After that divide the mixture into 8 and use your hands to shape it into small cakes about 1 in 4 cm square. Bake for 45 minutes or until cakes are firm. Using festive cutters gently imprint a pattern into the top of the icing. Store in airtight tins or wrap them tightly in greaseproof paper and foil and freeze them.

You can make these cakes up to 3 months in advance.