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)

alipom's picture

I used this recipe with a year 9 class at school. We were able to make the cakes and ice them in a 2 hour lesson. I donated my demonstration cakes to the staff room and they were devoured in no time. I spent the rest of the day handing out the recipe! A lovely light alternative to a rich, heavy Christmas cake. Excellent!

claremw's picture

I made these cakes to put in to christmas hampers. They were easy to make and everyone said they tasted delicious.


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