Hard French Dessert Preserves

Mini Christmas Cakes

Name: Mini Christmas Cakes
Prep time: 42 min
Cook time: 107 min
Total time: 149 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 cups dried currants; 1.25 cups raisins; 1 cup sultana raisins; 0.5 cups candied red cherries , chopped; 8 fluids ounces brandy; 1 large orange , zested; 1 large lemon , zested; 1 cup unsalted butter , softened; 2 tablespoons unsalted butter , softened; 1 cup brown sugar; 2 tablespoons brown sugar; 3 large eggs , beaten; 1 tablespoon molasses , or more to taste; 1 cup chopped almonds; 1 cup all-purpose flour; 0.5 cups self-rising flour; 0.5 cups ground almonds; 2 teaspoons mixed spice

Total Time

2h 29m

42m prep · 107m cook

Servings

4 people

Rating

—

Difficulty

Hard

41 views

Kosher Vegetarian Nut Free Eggs Bake Nut-Free Dessert Fried sweet spicy savory sugary european greek middle eastern region kosher healthy_fats sour plant_based bread french main

Make 24 mini Christmas cakes with this fun holiday recipe! The brandy-soaked fruitcakes are topped with jam, marzipan, and fondant. You can personalize the decoration on each cake before sharing with family, neighbors, work colleagues, and teachers.

Ingredients

3 cups dried currants
1.25 cups raisins
1 cup sultana raisins
0.5 cups candied red cherries , chopped
8 fluids ounces brandy
1 large orange , zested
1 large lemon , zested
1 cup unsalted butter , softened
2 tablespoons unsalted butter , softened
1 cup brown sugar
2 tablespoons brown sugar
3 large eggs , beaten
1 tablespoon molasses , or more to taste
1 cup chopped almonds
1 cup all-purpose flour
0.5 cups self-rising flour
0.5 cups ground almonds
2 teaspoons mixed spice

Instructions

1

Make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let soak, stirring or shaking every few hours, for 2 to 3 days.
2

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3

Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4

Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5

Transfer cakes to airtight tins and let sit for at least 10 days before decorating.
6

When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
7

Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
8

Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.