Description
- Moist, chocolatey mini Christmas cakes filled with festive dried fruit and topped with white icing—ideal for holiday celebrations.
Ingredients
Scale
- 1/3 cup apple juice
- 375g Sunbeam Mixed Fruit
- 1/4 cup dried apricots, chopped
- 75g butter, softened
- 1/3 cup brown sugar
- 1/2 tsp vanilla essence
- 1 egg, at room temperature
- 1/2 cup self-raising flour
- 1/2 tsp mixed spice
- 1/2 cup dark choc bits
- 250g packet ready-made white icing
Instructions
- Soak mixed fruit and apricots in apple juice overnight.
- Preheat the oven to 160°C (320°F). Grease a muffin tin.
- Cream the butter, brown sugar, and vanilla essence until light and fluffy. Beat in the egg.
- Fold in the flour, mixed spice, soaked fruit, and choc bits.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes until firm.
- Once cooled, decorate with ready-made white icing.
Notes
- Substituting the Fruit Mix: If you can’t find Sunbeam Mixed Fruit, feel free to use any other mixed dried fruit blend, ensuring it contains similar varieties like sultanas, raisins, and currants for the best flavor profile.
- Icing Application: For a smooth and even icing finish, roll out the ready-made white icing on a lightly dusted surface and cut it into circles that fit the top of each mini cake. You can also add a few drops of food coloring to customize the icing’s appearance for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English Christmas
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Mini Chocolate Christmas Cakes