Mini Christmas Cakes

Make 24 mini Christmas cakes with this fun holiday recipe! The brandy-soaked fruitcakes are topped with jam, marzipan, and fondant. You can personalize the decoration on each cake before sharing with family, neighbors, work colleagues, and teachers.

Prep Time:
1 hr 10 mins
Cook Time:
1 hr 30 mins
Additional Time:
12 days 8 hrs 30 mins
Total Time:
12 days 11 hrs 10 mins
24 mini cakes



  • 3 cups dried currants

  • 1 ¼ cups raisins

  • 1 cup sultana raisins

  • ½ cup candied red cherries, chopped

  • 8 fluid ounces brandy

  • 1 large orange, zested

  • 1 large lemon, zested

  • 1 cup unsalted butter, softened

  • 2 tablespoons unsalted butter, softened

  • 1 cup brown sugar

  • 2 tablespoons brown sugar

  • 3 large eggs, beaten

  • 1 tablespoon molasses, or more to taste

  • 1 cup chopped almonds

  • 1 cup all-purpose flour

  • ½ cup self-rising flour

  • ½ cup ground almonds

  • 2 teaspoons mixed spice


  • 6 tablespoons apricot jam

  • 10 ounces marzipan

  • 12 ounces white fondant

  • 1 teaspoon blue food coloring


  1. Make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let soak, stirring or shaking every few hours, for 2 to 3 days.

  2. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.

  3. Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.

  4. Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.

  5. Transfer cakes to airtight tins and let sit for at least 10 days before decorating.

  6. When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.

  7. Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.

  8. Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.


You can use red currant jam instead of apricot jam if desired. You can add extra decorations with fondant, marzipan fruits, or colored sugars.

The fruitcakes need to cure for at least 10 days in Step 5 to develop their full flavor. They also freeze well.

Nutrition Facts (per serving)

422 Calories
14g Fat
67g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 422
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 31%
Cholesterol 46mg 15%
Sodium 58mg 3%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 12%
Total Sugars 42g
Protein 5g
Vitamin C 3mg 15%
Calcium 78mg 6%
Iron 2mg 11%
Potassium 388mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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