Mini Christmas Cakes

Pour brandy over dried fruit.

Mini christmas cakes.

These mini christmas cakes are a slimming friendly version of the traditional dense christmas cakes meaning they are perfect if you re counting calories or following weight watchers. Preheat the oven to 170 c 335 f. Then add the juice if the mixture is a little dry. Trim the excess and gently rub over the icing with your hands until smooth.

Set mini cakes aside to cool in their paper cases. Bake in the centre of preheated oven for 1 1 2 hours or until a skewer inserted in the centre of the mini cakes comes out clean. Press a glace cherry into the centre of each cake and around each cherry press in 5 almonds to make petals pointy end closest to the cherry. Method all you do is put all the ingredients for the cakes except the orange juice in a food processor and chop finely.

Using festive cutters gently imprint a pattern into the top of the icing. Wait at least a week or 10 days before removing paper and decorating. You can make these cakes up to 3 months in advance. Place the currants sultanas candied peel and cherries into a small pan.

Bake for 45 minutes or until cakes are firm. Spoon into 6 x 1 cup capacity 250ml non stick muffin tins. Store in airtight tins or wrap them tightly in greaseproof paper and foil and freeze them. Arrange the 16 mini christmas cakes on a cake board or give individual cakes as gifts.

Stir or shake container every few hours as you remember. Remove from the heat and cool to allow the fruit to plump up. How far in advance can you make mini christmas cakes. Add the zest and juice heat gently for one minute until the juice is hot but not boiling.

After that divide the mixture into 8 and use your hands to shape it into small cakes about 1 in 4 cm square. To finish fix a ribbon around the base sticking in place with double sided tape. Combine currants raisins sultana raisins and candied cherries in a plastic container with a lid. Cut into star shapes using a cutter and place on top of cakes before serving.

If making more than a few days ahead wrap up the cooked and cooled cakes in fresh grease proof paper and drizzle a little brandy over each cake to help preserve it then double wrap in tin foil and store somewhere cool and dry until ready. Close container and set aside to soak for 2 to 3 days. Stir in orange and lemon zest. Bake in batches if necessary at 150 c 300 f for about 40 45 minutes or until a skewer inserted into the centre of a cake comes out clean.

While still hot splash cakes with a capful of extra brandy.