Mini Christmas cakes with brandy frosting - recipe

Mini Christmas cakes with brandy frosting

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  • Serves

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For the cake

For the frosting

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  1. 1

    Put the dried fruit into a bowl, add the dark rum and sherry and stir everything together.  Cover and ideally leave to soak for up to a week.

    For this step you'll need:

    • 250g Dried mixed fruits
    • 125ml Rum dark
    • 75ml Sherry
  2. 2

    Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180°C (160°C fan, gas mark 4).

  3. 3

    Cream the butter and molasses together in a bowl with a hand held mixer until soft and fluffy.

    For this step you'll need:

    • 250g Butter (unsalted)
    • 225g Unrefined molasses sugar
  4. 4

    Gradually add the eggs a little at a time, adding 2 tablespoons of the flour to stop the mixture curdling.

    For this step you'll need:

    • 3 Egg(s) (free range) lightly beaten
    • 250g Self-raising wholemeal flour
  5. 5

    Sift in the remaining flour and mixed spice, then fold in the stem ginger.

    For this step you'll need:

    • 2 tbsp Mixed spice
    • 4 Stem ginger drained and chopped
  6. 6

    Put half of the macerated fruit into a processor and whizz until it is smooth.

  7. 7

    Add to the flour with the rest of the fruit and boozy liquid. Fold everything together. Spoon into prepared tins, smoothing over the surface, leaving a slight dip in the surface.

  8. 8

    Bake for 40 minutes.  Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed.

  9. 9

    For brandy frosting, mix together the butter, icing sugar and cream cheese in a processor with 1 tablespoon of brandy until blended.

    For this step you'll need:

    • 150g Butter (unsalted)
    • 150g Unrefined golden icing sugar
    • 150g Cream cheese
    • 1 tbsp Brandy
  10. 10

    Use a palette knife to spread the icing over the top of the cakes, smoothing and peaking. Wrap a ribbon around the sides if liked, to decorate.

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