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Berry Mini Christmas Cakes​

Delightful Berry Mini Christmas Cakes for Festive Gatherings

These Berry Mini Christmas Cakes are a delightful blend of rich fruit and warming spices, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: British
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 175 g Butter, softened Can substitute with margarine for a dairy-free option.
  • 175 g Light Brown Soft Sugar Brown sugar can be swapped with granulated sugar for a less rich taste.
  • 3 large Eggs, beaten No effective substitute for structure, can use flax eggs for vegan needs.
  • 175 g Self-Raising Flour Can replace with all-purpose flour and baking powder (1 tsp per 100g).
  • 2 tsp Ground Mixed Spice Pumpkin spice can be used as an alternative if unavailable.
  • 115 g Mixed Dried Fruit Any combination of dried fruits such as raisins, currants, or sultanas.
  • 2 tbsp Brandy or Orange Juice Orange juice can be used for non-alcoholic versions.
For the Icing (optional)
  • 115 g Icing Sugar Can substitute with powdered erythritol for a low-calorie option.
  • 1-2 tbsp Warm Water Used to achieve the desired icing consistency.
  • Glacé Cherries & Icing Holly Leaves Optional decorative elements.

Equipment

  • mini cake tray
  • Mixing Bowl
  • Electric mixer
  • spatula
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 150°C (300°F) and prepare the mini cake tray.
  2. Cream the softened butter and light brown sugar together until light and fluffy.
  3. Gradually add the beaten eggs, mixing well after each addition.
  4. Fold in the sifted self-raising flour and ground mixed spice until just combined.
  5. Fold in the mixed dried fruit and the brandy (or orange juice).
  6. Spoon the mixture into the cake tray, filling each mold two-thirds full.
  7. Bake for approximately 20-25 minutes until a skewer comes out clean.
  8. Cool the cakes in the tray for 5 minutes before transferring to a wire rack.
  9. If adding icing, mix icing sugar with warm water until smooth and decorate the cakes.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 60mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or in the fridge for up to 2 weeks. They can be frozen for up to 3 months.

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