Little frosty Christmas cakes

Little frosty Christmas cakes

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(9 ratings)

Prep: 15 mins Cook: 30 mins Plus decoration time


Makes 8 small cakes
These delightful mini fruitcakes make perfect gifts for friends and neighbours

Nutrition and extra info

  • Freeze only when undecorated

Nutrition: per iced cake

  • kcal1064
  • fat34g
  • saturates15g
  • carbs191g
  • sugars129g
  • fibre3g
  • protein10g
  • salt1.07g
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  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 quantity Easy apple fruit cake, uncooked (see link below)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 tbsp apricot jam



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 500g pack natural marzipan
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 500g pack ready-to-roll white icing
  • 16 fresh cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • bunch rosemary, broken into small fronds



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 50g caster sugar
  • 1 egg white
  • 50g icing sugar
  • approx 1m gold ribbon


  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.

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Comments (22)

dyetiz's picture

Made these to give out to the family at Christmas & everyone loved them!!

janjan87's picture

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)

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

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

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.


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

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

snowey123's picture

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

angemcshane's picture

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

These are lovely tastey little bites of greatness - yummy :-)

claremw's picture

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


Questions (1)

Katcharles's picture

Hi, does anyone know how I should store these?
I want to use them as a Christmas cake, but want to make well in advance, if I marzipan & ice will it dry out?
Or should I decorate a few days before?

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