Mini Christmas Cakes

, from Issue #63. November, 2015
Photography by Sarah Tuck.
Mini Christmas Cakes

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!


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
150 grams butter, softened
¼ cup cream cheese, at room temperature
3½ cups icing sugar
1/3 cup whiskey

6 x 10cm cake tins 


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.