These little Mini Christmas Fruit Cakes are speedy and easy to make as it requires no overnight fruit soaking. It has a rich, velvety texture that’s full flavoured and moist enough to eat plain, without any frosting or custard. Decorating is optional as these little cakes are just as delicious eaten without any frosting at all.
QUICK AND EASY MINI CHRISTMAS CAKES
Author: Fazila Olla-Logday
Recipe type: Dessert
Cuisine: South African
- 400Gr Fruit Cake Mix
- 50 Gr Glazed Cherries Halved
- 50 Gr Pitted Dates Chopped
- 11/2 Cups Strong Rooibos Tea
- 1 Tsp Bicarb
- 2 X-Large Eggs
- 1 Cup Sugar
- Rind of an Orange
- 2 Cups Icing Sugar
- 1 Tbles Water
- 1 Tbles Lemon Juice
- ½ Cup Oil
- 2 Cups Self Raising Flour
- 1 Tbles Mixed Spice
- 100 Gr Pecan or Walnuts Chopped
- Preheat the oven to 180°C.
- Grease 2 large muffin pans with butter.
- Place the cake fruit, cherries and chopped dates in a mixing bowl and just cover the fruit mixture with hot rooibos tea. Leave to soak for 20 minutes then add the bicarbonate of soda.
- Reserve the rooibos tea for mixing the cake. You may not need all.
- Sift the self raising flour and the mixed spice.
- Beat the eggs, sugar, orange rind and the oil until light and fluffy. Add the flour mix and stir with a spatula until roughly blended.
- Add the fruit mixture and nuts and add the rooibos tea and fold everything in by hand with a spatula until evenly blended. Fill the muffin pans to the top as the mixture does not rise much.
- Bake large cakes for 20-30 minutes depending on your oven.
- Once cooled decorate with the glazed icing and small Christmas decorations.
White Glazed Icing
- Sift the icing sugar, water and lemon juice together.
- Using a wooden spoon, gradually stir until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon adding a bit more water if needed.