Go Back

Mini Christmas Cakes

Delightful mini cakes packed with rich, festive flavors, perfect for holiday celebrations.
Imprimer la recette Épingler la recette
Préparation 15 minutes
Cuisson 25 minutes
Temps total 40 minutes
Portions: 12 cakes
Plat: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 200 g mixed dried fruit
  • 100 g unsalted butter Can be substituted with coconut oil or vegan butter for dairy-free option.
  • 100 g brown sugar
  • 2 whole eggs For vegan option, can use flaxseed meal and water or applesauce.
  • 150 g all-purpose flour Can substitute with gluten-free flour.
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 50 g chopped nuts (optional) Can replace with seeds for nut-free alternative.
  • 50 ml orange juice Can replace the brandy with additional orange juice.
  • 1 tbsp brandy (optional)

Préparation
 

Preparation
  1. Gather all your ingredients to streamline the baking process.
  2. In a saucepan, melt the unsalted butter and brown sugar together over medium heat.
  3. Add the mixed dried fruit, orange juice, and brandy to the mixture, stirring until coated.
  4. Remove from heat and let the fruit mixture cool slightly.
  5. In a separate bowl, beat the eggs.
  6. Gradually stir the beaten eggs into the cooled fruit mixture.
  7. In another bowl, combine all-purpose flour, baking powder, ground cinnamon, and chopped nuts.
  8. Add the dry mixture to the wet mixture and mix until just combined.
  9. Pour the batter into mini cake molds evenly.
  10. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
  11. Allow the cakes to cool in the molds for a few minutes before unmolding.
  12. Let them cool completely on a wire rack before serving.

Notes et conservation

These cakes are perfect for gift-giving and can be decorated for added flair. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.