Mini christmas cake recipe delia - Cake recipes
Author: Annie Garafano
These mini Christmas cakes are ideal for Christmas lovers who enjoy indulging in a slice of Christmas cake but never quite finish the whole thing. Make our wreath cake (see 'goes well with') and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours
No-bake Mini Christmas Cakes
This is quite amazing – all the luscious flavour of Christmas cake but no work. No dodgy oven, no curdllng eggs and lining cake tins – just a few moments of your time to be creative in a calm, relaxed way. Then just wait for all the compliments.
Provided by: Delia Smith
Yields: 8 items
Cuisine: General
Number of ingredients: 10
Provided by: Delia Smith
Yields: 8 items
Cuisine: General
Number of ingredients: 10
Ingredients:
- 7 oz (200 g) Sainsbury’s luxury dried fruit mix
- 1 oz (25 g) ground almonds
- 2 oz (50 g) finely chopped glacé ginger
- finely grated rind of 1 orange
- 2 teaspoons fresh orange juice, if needed
- 1 teaspoon mixed spice
- 2 oz (50 g) ready-made traditional almond marzipan
- 3 oz (75 g) ready-to-roll icing
- a little icing sugar, for dusting
- 56 silver balls
How to cook:
- All you do is put all the ingredients for the cakes, except the orange juice, in a food processor and chop finely.
- Then add the juice, if the mixture is a little dry. After that, divide the mixture into 8 and use your hands to shape it into small cakes, about 1½ in (4 cm) square. Now dust the work surface lightly with icing sugar and roll the marzipan out to a 6½- x 3-in (16- x 7.5-cm) rectangle. Cut out 8 stars using a 1½-in (4-cm) star cutter, and drape one star over each cake.
- Then roll out the icing and do the same, but drape the icing in the opposite way to the marzipan on each cake. Decorate each icing star with silver balls and then store the cakes in an airtight box till needed.
Delia Smith's Traditional English Christmas Fruit Cake
This is the best Christmas cake you will ever try and it comes straight from the Delia Smith Christmas book. I include Delia 's original recipe and my version
Mini Christmas Cakes
These mini Christmas cakes are ideal for Christmas lovers who enjoy indulging in a slice of Christmas cake but never quite finish the whole thing. You can get the same Christmas flavour from these dainty mini cakes. Alternatively they make wonderful homemade Christmas gifts for friends or neighbours.
Provided by: Baking Mad
Yields: 4 servings
Number of ingredients: 20
Provided by: Baking Mad
Yields: 4 servings
Number of ingredients: 20
Ingredients:
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Light Muscovado Sugar
- 2 Large free range egg(s)
- 125g Self-raising white flour
- 200g Dried mixed fruits
- 1 Piece of stem ginger (in syrup, finely chopped)
- 1 tsp Mixed spice
- 200g Marzipan
- 2 tbsp Apricot Jam
- 200g White sugar paste icing
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Light Muscovado Sugar
- 2 Large free range egg(s)
- 125g Self-raising white flour
- 200g Dried mixed fruits
- 1 Piece of stem ginger (in syrup, finely chopped)
- 1 tsp Mixed spice
- 200g Marzipan
- 2 tbsp Apricot Jam
- 200g White sugar paste icing
How to cook:
- Step 1:
- Line the base and sides of four baked bean tins (small 415g, empty, cleaned) with two layers of non stick baking paper. Preheat the oven to 180°C (gas mark 4).
- Step 2:
- Beat the butter and sugar together until light and creamy.
- Step 3:
- Add one egg and beat until mixed. Add the other egg with a tablespoon of flour and beat again.
- Step 4:
- Stir in the rest of the flour, the luxury dried mixed fruit and stem ginger.
- Step 5:
- Divide the cake mixture between the tins and level the tops.
- Step 6:
- Bake for 1 hour. Leave to cool in the tins for 15 minutes then remove from the tins and finish cooling on a wire rack.
- Step 7:
- Trim the tops of the cakes with a sharp knife to make the tops flat. Roll out enough marzipan to cover each of the cake. Heat the jam and brush on the tops of the cakes. Position the marzipan in place to stick.
- Step 8:
- Roll out the white sugar paste icing the same size as each cake. Brush the marizpan with cooled boiled water and then layer with the sugar paste icing. Use a small knife to trim off excess icing from around the edges and wrap ribbon around the base. This can be secured in place with a small dab of royal icing.
- Step 9:
- Decorate each cake with edible Christmas decorations and box up nicely if gifting.
Mini Christmas cake
Make our wreath cake (see 'goes well with') and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing
Provided by: Cassie Best
Total time: 25 minutes
Yields: 1 item
Cuisine: British
Number of ingredients: 7
Provided by: Cassie Best
Total time: 25 minutes
Yields: 1 item
Cuisine: British
Number of ingredients: 7
Ingredients:
- 1 tbsp melted and sieved apricot jam
- 200g marzipan
- 300g white ready-to-roll fondant icing
- gold or silver edible spray
- edible gold balls
- ribbon
- 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')
How to cook:
- Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
- Roll out another 50g icing and cut out snowflakes or stars using cutters – you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.
Mini Christmas cakes
These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours
Provided by: Jane Hornby
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 items
Cuisine: British
Number of ingredients: 11
Provided by: Jane Hornby
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 items
Cuisine: British
Number of ingredients: 11
Ingredients:
- butter , for greasing
- 1 quantity Easy apple fruit cake, uncooked (see link below)
- 2 tbsp apricot jam
- 500g pack natural marzipan
- 500g pack ready-to-roll white icing
- 16 fresh cranberries
- bunch rosemary , broken into small fronds
- 50g caster sugar
- 1 egg white
- 50g icing sugar
- approx 1m gold ribbon
Nutrition:
- Calories: 1064 calories
- Fat: 34 grams fat
- Saturated Fat: 15 grams saturated fat
- Carbohydrate: 191 grams carbohydrates
- Sugar: 129 grams sugar
- Fiber: 3 grams fiber
- Protein: 10 grams protein
- Sodium: 1.07 milligram of sodium
- Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
- If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over – wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
- Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.
