Mini Christmas Cakes Recipe

Ingredients

• 3 cups dried currants
• 1.25 cups raisins
• 1 cup sultana raisins
• 0.5 cup candied red cherries, chopped
• 8 fluid 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 cup self-rising flour
• 0.5 cup ground almonds
• 2 teaspoons mixed spice
• 6 tablespoons apricot jam
• 10 ounces marzipan
• 12 ounces white fondant
• 1 teaspoon blue food coloring

Instructions

1. Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid to prepare the cakes. Pour brandy over the dried fruit, then add orange and lemon zest. Seal the container and let the fruit soak, stirring or shaking occasionally, for at least overnight, or up to 3 days.
2. Preheat your oven to 275 degrees F (135 degrees C). Place 24 silicone cupcake liners or ramekins on a baking sheet.
3. In a bowl, mix 1 cup plus 2 tablespoons of butter and 1 cup plus 2 tablespoons of brown sugar using an electric mixer until well combined. Incorporate the eggs and molasses until thoroughly mixed. Add chopped almonds, both flours, and mixed spice, stirring until the mixture is well combined. Gently fold in ground almonds and the brandy-soaked fruit. Evenly distribute the mixture into the prepared liners.
4. Bake in the preheated oven's center until a toothpick inserted into the center comes out clean, approximately 1 ½ hours. Take out of the oven and let them cool completely at room temperature, which should take about 30 to 45 minutes.
5. Once you're ready to decorate, warm the jam in the microwave until it becomes soft and spreadable. Gently brush the warm jam onto each cake.
6. Place the marzipan between two sheets of plastic wrap and roll it out. Cut out 24 marzipan circles that match the diameter of the top of each cake, then place one on each cake. Return them to the airtight containers and allow them to sit for 8 hours before proceeding.
7. Roll out the fondant between two sheets of plastic wrap. Cut out 24 fondant circles, ensuring they are the same diameter as the top of each cake. Position a cookie stencil on each circle, then use a small brush to paint the stencil with your choice of food coloring. Finally, place these decorated fondant circles on top of each cake.

Nutrition

• Calories: 422 kcal
• Fat Content: 14 g
• Fiber Content: 3 g
• Sugar Content: 42 g
• Sodium Content: 58 mg
• Protein Content: 5 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 67 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g