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Fruity Mini Christmas Cakes with Brandy and Warm Spices
These Mini Christmas Cakes are made with fruit mix, cherries, brandy, and warm spices. Rich holiday fruit cakes bake low and slow for deep flavour and a beautifully moist texture.
Old Fashioned Mini Christmas Cakes with Dark Brown Sugar, Cherries and Nuts
Why You Will Love and Enjoy These Mini Christmas Cakes
- The fruit stays soft and rich after the long, slow bake
- They taste even better the next day
- Perfect for gifting, holiday platters, or sneaking a slice with tea
Mini Christmas Cakes
- Prep Time: 30 minutes
- Cooling Time: 2 hours
- Cook Time: 210 minutes
- Total Time: 6 hours
- Yield: 1 large 23 cm cake or 18 to 24 mini cakes 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Mini Christmas Cakes are rich, deeply fruity, and smell incredible while they bake low and slow in the oven. They’re the kind of holiday bake that gets even better after a day or two, especially with a little extra brandy brushed over the top.
Ingredients
- 1 kg fruit mix
- 100 g cherries, chopped
- 100 g nuts, roughly chopped
- 550 g – 2 1/2 cups dark brown sugar
- 375 g butter
- 500 ml – 2 cups water
- 200g – 1 packet dates, chopped
- 4 eggs, beaten
- 5 ml vanilla extract
- 125 ml = 1/2 cup brandy
- 1 ml salt
- 5 ml mixed spice
- 5 ml ground cloves
- 5 ml ground ginger
- 5 ml bicarb
- 500g – 4 cups flour, sifted
Instructions
- Preheat your oven to 285⁰F (140⁰C).
- Grease and line a 23 cm cake tin really well, including the sides.
- If you’re making mini cakes, line your tins or loaf pans properly because this batter is rich and likes to stick a little.
- Add the 2 cups of water, 2 1/2 cups of dark brown sugar, 375 g of butter, 1 kg of fruit mix, and a chopped packet of dates to a large pot.
- Bring everything to a gentle boil and let it simmer for about 10 to 15 minutes, stirring now and then so the fruit doesn’t catch at the bottom.
- Take the pot off the heat and leave the mixture to cool completely, as the eggs can scramble in the hot mixture.
- Once cooled, stir in the 5 ml mixed spice, 5 ml ground cloves, 5 ml ground ginger, 1 ml salt, and 5 ml bicarb. The mixture will foam up slightly, which is exactly what you want.
- Add the 4 beaten eggs, 5 ml vanilla extract, and 1/2 cup brandy. Mix until combined.
- Fold in the 100 g chopped cherries and 100 g chopped nuts.
- Gradually add the 4 cups of sifted flour and stir until no dry patches remain. The batter will be thick and heavy.
- Spoon the batter into the prepared tin and smooth the top lightly.
- Bake at 285⁰F (140⁰C) for 3 to 4 hours.
- Start checking around the 3-hour mark by inserting a skewer into the centre. If it comes out mostly clean with a few moist crumbs, it’s done.
- Using mini loaf tins or muffin tins shortens the baking time quite a bit and makes gifting easier during the holidays
- Let the cake cool completely in the tin before removing. If you want an even richer flavour, brush a little extra brandy over the cooled cake, wrap it tightly, and let it rest overnight before slicing.
Notes
Prepared, tried, and tested by Charmaine
Additional Information
- Can I leave out the brandy? Yes. Replace it with orange juice, apple juice, or cold tea.
- Can I use different nuts? Definitely. Pecans, walnuts, or almonds all work well.
- Does this improve with time? Yes, the flavour deepens beautifully after a day or two.
Storage & Freezing
- Can this be frozen? Yes. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months.
- How long can this be stored and how? Stored airtight in a cool place, it keeps well for up to 2 weeks. In the fridge, it can last closer to a month. If brushed with a little brandy every few days, it stays moist even longer.
Ingredient Substitutions
- Replace Brandy with orange juice or apple juice
- Swap mixed nuts for pecans or walnuts
- Use raisins, currants, or chopped apricots in the fruit mix
- Vanilla extract can be replaced with almond extract for a stronger flavour twist
Christmas Cakes made the old-fashioned way
Mini Christmas Cakes are rich, soft, and packed with deep holiday flavour from fruit mix, warm spices, cherries, and dark brown sugar. The slow baking time gives them a tender texture that stays moist for days, making them perfect for gifting, holiday dessert tables, or quiet afternoon slices with tea.
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