Mini Christmas Cakes |

Name: Mini Christmas Cakes
Prep time: 2 h 30 min
Cook time: 3 h 30 min
Total time: 6 h
Ingredients: 1 kg fruit mix; 100 g cherries, chopped; 100 g nuts, roughly chopped; 550 g – 2½ 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

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

Units Scale

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

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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