Little frosty Christmas cakes

Little frosty Christmas cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins Plus decoration time

Skill level



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



  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
alipom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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