Mini Christmas Cakes
Photography by Sarah Tuck.
It just wouldn’t be Christmas without a wedge of cake to enjoy with a cup of tea – and it’s even better when it arrives as a gift! These little cakes are topped with a luscious, smooth whiskey icing and are the perfect size for grandparents, couples or teachers!
INGREDIENTS
400 grams mixed fruit
250 grams dried figs, finely chopped
250 grams dried prunes, finely chopped
1¼ cups whiskey
grated zest and juice of 1 small orange
250 grams butter, softened
250 grams brown sugar
4 eggs
4 ripe bananas, mashed
380 grams plain flour
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
140 grams roughly chopped walnuts
Icing
150 grams butter, softened
¼ cup cream cheese, at room temperature
3½ cups icing sugar
1/3 cup whiskey
6 x 10cm cake tins
METHOD
Place the mixed fruit, figs and prunes in a large bowl and add the whiskey, orange zest and juice. Cover and leave to soak overnight, or up to three days.
Line the bases and sides of the tins with baking paper and then wrap the outside of each one in 4 layers (2 doubled) of newspaper or brown paper and secure with string. This helps prevent the outside of the cakes from scorching while the insides are still cooking.
Preheat the oven to 150˚C.
Beat the butter and sugar in a large bowl until creamy. Beat the eggs in one at a time then add the bananas and soaked fruit and mix to combine. Sift in the flour and spices, add the nuts and mix well. Pour into the prepared tins and bake for 85-90 minutes until cooked through. Cool to room temperature before icing.
Icing: Beat the butter and cream cheese until soft and pale. Add half the icing sugar and half the whiskey, beating to combine. Add the remainder and beat again. Divide between the cakes and smooth over the top. Decorate as desired. Makes 6 cakes.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!