Mini Christmas Cakes Bites

Mini Christmas cakes are perfect for capturing the festive spirit in a delightful bite-sized treat. These little cakes blend the warmth of cinnamon with the sweetness of dried fruit and the richness of marzipan, making them a crowd-pleaser during holiday gatherings or as thoughtful gifts.

I first baked these during a busy holiday season when I needed something quick yet special. Since then, they have become a beloved staple, requested year after year by family and friends.

Ingredients

• Mixed dried fruit: for natural sweetness and texture make sure to choose a high-quality mix with plump, moist pieces
• Unsalted butter: adds richness and helps balance the sweetness always use fresh butter for the best flavor
• Brown sugar: imparts a deep caramel note opt for light or dark depending on your preference
• Eggs: bind the ingredients and provide structure always use room temperature eggs for easier mixing
• All-purpose flour: is the base to hold everything together sift it well to avoid lumps
• Baking powder: makes the cakes light and fluffy check the expiry date for optimal rise
• Ground cinnamon: provides warm aromatic flavor select fresh spice for maximum impact
• Marzipan: adds a sweet almond layer that is traditional for Christmas cakes choose marzipan with a fine almond content
• Icing sugar: for dusting adds a festive snowy touch go for the finest powder available

Step-by-Step Instructions

Preheat the oven:

Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit so it is fully heated by baking time. This ensures even cooking from the start.

Melt butter and sugar:

In a saucepan over low heat, gently melt the unsalted butter with the brown sugar. Stir constantly until smooth and combined. This caramelizes the sugar slightly and enriches the flavor base.

Mix in dried fruit:

Remove the pan from heat and fold in the mixed dried fruit, ensuring each piece is coated with the buttery sugar mixture. This step plumps the fruit slightly and distributes sweetness evenly.

Add eggs one at a time:

Beat the eggs into the mixture gradually. Add one egg, whisk thoroughly to combine, then add the next. This helps to avoid curdling and creates a smooth batter.

Incorporate dry ingredients:

Sift the flour, baking powder, and cinnamon together to remove lumps and evenly distribute the raising agent and spice. Gently fold this into the wet ingredients until just combined to keep the texture light.

Fill mini cake tins:

Spoon the batter evenly into mini cake tins, filling each about three quarters full to give room for rising. Using mini tins means they cook faster and portion control is easy.

Bake the cakes:

Place the tins in the oven for 20 to 25 minutes. Test with a skewer inserted into the center - it should come out clean when the cakes are done. Remove from oven and allow to cool completely on a wire rack.

Decorate and serve:

Roll out marzipan to cover the tops of the cooled cakes or shape small discs to place on top. Finish with a light dusting of icing sugar for a festive appearance. These cakes look beautiful on a holiday dessert tray.

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My favorite ingredient has to be the mixed dried fruit which brings both texture and bursts of flavor to each bite. One Christmas I remember my grandmother and I making these cakelets together while carols played - it's a lovely memory that makes every batch a little more special.

Storage Tips

Store these mini cakes in an airtight container at room temperature to keep them moist and flavorful. They will last about five days this way. For longer storage wrap each cake individually in plastic wrap and freeze for up to three months. Thaw overnight before decorating.

Ingredient Substitutions

You can swap brown sugar for coconut sugar if you prefer a lower glycemic index option. Using spelt flour instead of all-purpose will add a nutty depth though it may alter the texture slightly. If you don’t have marzipan you can use almond butter for a similar nutty note or skip it for a simpler cake.

Serving Suggestions

These mini cakes pair wonderfully with a cup of hot spiced tea or mulled wine to enhance their warming flavors. Serve at holiday parties as cute finger foods or package them beautifully as gifts for friends and neighbors. They also melt deliciously topped with a scoop of vanilla ice cream.

Cultural Context

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Christmas cakes have a long tradition in British cuisine, symbolizing festivity, abundance, and warmth during the cold season. Traditionally rich and dense, these mini versions capture the essence of the classic while being easy to share and enjoy. Decorated with marzipan and icing sugar, they reflect centuries of holiday baking customs.

Frequently Asked Questions

→ What dried fruits work best in these cakes?

Traditional mixed dried fruits like raisins, currants, sultanas, and chopped dates enhance the rich texture and add natural sweetness.

→ Can I prepare the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it refrigerated, ensuring flavors meld beautifully before baking.

→ How do I store these mini cakes to keep them fresh?

Store in an airtight container at room temperature for up to a week or freeze for longer preservation while maintaining moisture.

→ What is the purpose of marzipan in this dessert?

Marzipan adds a subtly sweet, almond-rich layer that contrasts the spicy fruit cake, bringing texture and depth to the finished treats.

→ Can these mini cakes be customized with nuts or other ingredients?

Absolutely! Chopped nuts like walnuts or almonds can be folded into the batter for added crunch and flavor variety.