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Mini Christmas Cakes

Dessert
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  • Main Ingredient: Mixed Fruit
  • Prep Time: Overnight soak + 30 min
  • Cook Time: 85-90 minutes
  • Serves: 6 cakes
  • Recipe by: Sarah Tuck from Dish Issue #63. November, 2015
Ingredients

Ingredients

  • FRUIT MIXTURE
  • 400 grams mixed fruit
  • 250 grams dried figs, finely chopped
  • 250 grams dried prunes, finely chopped
  • 1¼ cups whiskey
  • 1¼ cups whiskey
  • CAKE MIX
  • 250 grams butter, softened
  • 250 grams brown sugar
  • 4 eggs
  • 4 ripe bananas, mashed
  • 380 grams plain flour
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 140 grams roughly chopped walnuts
  • ICING
  • 150 grams butter, softened
  • ¼ cup cream cheese, at room temperature
  • 3½ cups icing sugar
  • 1/3 cup whiskey
  • 6 x 10cm cake tins

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PRINT RECIPE
  • Main Ingredient: Mixed Fruit
  • Prep Time: Overnight soak + 30 min
  • Cook Time: 85-90 minutes
  • Serves: 6 cakes
  • Recipe by: Sarah Tuck from Dish Issue #63. November, 2015

It just wouldn’t be Christmas without a wedge of cake to enjoy with a cup of tea – and it’s even better when it arrives as a gift! These little cakes are topped with a luscious, smooth whiskey icing and are the perfect size for grandparents, couples or teachers!

METHOD

  1. Place the mixed fruit, figs and prunes in a large bowl and add the whiskey, orange zest and juice.
  2. Cover and leave to soak overnight, or up to three days.
  3. Line the bases and sides of the tins with baking paper and then wrap the outside of each one in 4 layers (2 doubled) of newspaper or brown paper and secure with string. This helps prevent the outside of the cakes from scorching while the insides are still cooking. 

Preheat the oven to 150˚C.

Batter

  1. Beat the butter and sugar in a large bowl until creamy. Beat the eggs in one at a time then add the bananas and soaked fruit and mix to combine.
  2. Sift in the flour and spices, add the nuts and mix well.
  3. Pour into the prepared tins and bake for 85-90 minutes until cooked through.
  4. Cool to room temperature before icing.

ICING:

  1. Beat the butter and cream cheese until soft and pale.
  2. Add half the icing sugar and half the whiskey, beating to combine. Add the remainder and beat again.
  3. Divide between the cakes and smooth over the top.
  4. Decorate as desired.

MAKES 6 CAKES.

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