MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
MINI CHRISTMAS CAKES
These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours
Provided by Jane Hornby
Categories Treat
Time 45m
Yield Makes 8 small cakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
- If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
- Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.
Nutrition Facts : Calories 1064 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 191 grams carbohydrates, Sugar 129 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.07 milligram of sodium
MINI CHRISTMAS CAKES
At Christmas time we love to serve our visitors these tiny Christmas cakes, baked in muffin tins. They're easy to make, dark, moist and full of flavour. Start this recipe at least one day ahead as the fruit needs to soak overnight. Preparation time does not include this step.
Provided by Kookaburra
Categories Dessert
Time 1h20m
Yield 32-36 mini cakes
Number Of Ingredients 12
Steps:
- Place mixed fruit into a very large basin.
- Add rum and mix well.
- Cover with plastic wrap and allow to stand overnight.
- The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
- Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
- One ingredient at a time, add the beaten eggs, grated apple, treacle and sugar to the fruit mixture, mixing well with a wooden spoon after each addition.
- Add cooled, melted butter and sifted flours and mix thoroughly.
- If you're making these instead of a Christmas cake, make sure to let every member of the family have a stir of the mixture while they make a Christmas wish.
- Spoon the mixture into the muffin cases, filling to almost full.
- Use the back of a spoon to smooth the top of each cake.
- Press a glace cherry into the centre of each cake and, around each cherry, press in 5 almonds to make petals- pointy end closest to the cherry.
- 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.
- When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
- When cakes are completely cool, store in airtight tins and keep in a cool place or, if you're in a warm climate, store in the refrigerator.
- Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
- Cakes will keep for at least a month if stored correctly or longer if frozen.
MINI CHRISTMAS CAKE
Make our wreath cake (see 'goes well with') and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing
Provided by Cassie Best
Categories Dessert
Time 25m
Yield Makes 1
Number Of Ingredients 7
Steps:
- Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
- Roll out another 50g icing and cut out snowflakes or stars using cutters - you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.
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