Little frosty Christmas cakes

Little frosty Christmas cakes

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus decoration time

Skill level

Easy

Servings

Makes 8 small cakes

These delightful mini fruitcakes make perfect gifts for friends and neighbours

Nutrition and extra info

Additional info

  • Freeze only when undecorated
Nutrition info

Nutrition per iced cake

kcalories
1064
protein
10g
carbs
191g
fat
34g
saturates
15g
fibre
3g
sugar
129g
salt
1.07g

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2005

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Comments

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dyetiz's picture
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Made these to give out to the family at Christmas & everyone loved them!!

janjan87's picture
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Really easy to make, made these twice now and one normal sized cake. Both times I used marzipan, with white ready to roll the first time for a birthday and different coloured sugar paste to make festive toppers for Xmas. I used one apple and 400g of sainsburys luxury fruit mix, worked well. Have fun with them and experiment :o)

http://i1342.photobucket.com/albums/o762/Janna_Meredith/Facebook/Baking%...
http://i1342.photobucket.com/albums/o762/Janna_Meredith/Facebook/Baking%...

chickiepiggies's picture

OMG is this correct just for 1 cake 1064 kcalories??????

jeanetteski's picture

I have not made these yet, but has anyone used muffin tins instead of ramekins?

masterfox_86's picture
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Made these as presents for people and they went down a storm. Everyone loved them! Found it a bit of pain getting them out of the ramekins, but I probably didn't grease them thoroughly enough. Great recipe for a lighter christmas cake, and especially great as presents for anyone who doesn't want to eat a whole christmas cake by themselves!

helsmccann's picture
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A wonderful recipe. Everyone who has tasted one of these has said how lovely and light they are. Perfect for people who don't like big heavy Christmas cakes but like just a taste.

Fabulous

feesmith's picture

Has anyone tried making these in muffin tins rather than ramekins? I don't have any and really don't want to have to buy some. I thought smaller amounts in a muffin tin might work.

snowey123's picture
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you dont say how you make the actual cake bit thought and i really want to make these ?????

snowey123's picture
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you dont say how you make the actual cake bit thought and i really want to make these ?????

angemcshane's picture
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I made these for teachers and TA's as gifts. I put them in clear bags from Lakeland and tied with ribbon. :0)

laverne's picture

Try baking them in small baked bean tins.

munchingmoon's picture

I saw this recipe and decided I would make this for all my family and friends so then i showed my mum to ask if i was aloud to this and she said it was the best idea she had ver seen and putting them in individual little boxes! Definatley will be a great success!

nljoiner's picture

I absolutely love these cakes. They were easy to make, really moist and look very professional. My family are all getting these as gifts for Christmas... if I don't eat them myself first!

sandien's picture

I have just made these little cakes for presents for the people
I work with they turned out really nice. Hope they taste just
as good when eaten.

sadaray's picture

I made these to sell at my daughter's christmas fayre. The recipe made 10 cakes. I may have used slightly smaller ramekins. The cake was very tasty, beautifully moist. They were easy to make, great fun and looked just like the picture. They all sold really quickly - except I had to buy the last one back as my two year old daughter was so upset about not having one!

bijou25's picture

these sound good ...can't wait to try them!! Keep you posted..

schmem's picture

From someone who is not keen on the often heavy traditional Christmas cake, this was a welcome alternative. Fantastic light mixture with a lovely flavour. I gave these as presents to fellow foodie friends, wrapped in cellophane & ribbons, and think I may have started a well-received tradition!

suparupa's picture
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These are lovely tastey little bites of greatness - yummy :-)

claremw's picture
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I made the cakes using gluten free flour and xanthan gum. They tasted just as good as the ones made with regular flour.

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