Mini Christmas cakes recipe

(1536 ratings)

These impressive, muffin-sized, brandy infused mini Christmas cakes are perfect for sharing with family and friends this Christmas – sweet and delicious

Set of nine mini Christmas cakes with drizzle icing and holly decoration
(Image credit: aul Bradforth / Alamy Stock Photo)
  • healthy
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories316 Kcal16%
Sugar33.6 g37%
Fat13.5 g19%
Saturated Fat8 g40%
Salt0.43 gRow 4 - Cell 2
Protein3.4 g7%
Carbohydrates44.5 g17%
Salt0.43 gRow 7 - Cell 2

Muffin-sized, brandy-infused mini Christmas cakes brimming with dried fruit and glace cherries.

Made with a simple all-in-one fruit cake mix, this recipe is far less time-consuming than a traditional Christmas cake recipe (opens in new tab), and there's no need to make it well in advance. In fact, you can make this right before Christmas. The sponge is much lighter and less dense than a traditional Christmas cake too. If you prefer your Christmas cake this way, then the recipe can easily be made into a full-sized cake. Just like a 8-in round tin with baking parchment. For an alternative to icing, top with blanched almonds, pecans, sliced dried apricots, and mixed coloured glacé cherries, then glaze with a little warmed honey or syrup.


  • 175g butter, softened
  • 175g light soft brown sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • ½ tsp baking powder
  • 2 tsp ground mixed spice
  • 115g mixed dried fruit
  • 2 tbsp brandy or orange juice
  • 115g icing sugar
  • 1-2 tbsp hot water
  • 12 glace cherries
  • Holly leaves, to decorate




  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Thoroughly grease a non-stick 12-hole muffin tray and place a circle of baking paper in the base of each hole (or use muffin liners).
  2. Place the butter, sugar, eggs, flour, baking powder and mixed spice in a large bowl and beat with an electric hand-held mixed for 3-4 mins until pale and creamy. Fold in the dried mixed fruit and brandy or orange juice.
  3. Spoon the mixture into the prepared muffin tray. Bake for 25-30 mins until risen and golden and a skewer inserted into one of the cakes comes out clean. Leave in the tray for 3-4 mins then turn out onto a wire rack and leave to cool completely.
  4. Sift the icing sugar into a bowl and stir in enough of the warm water to make a smooth and thick icing. Spoon the icing onto the top of the cakes, letting it slowly drizzle down the sides. Top each cake with a glace cherry and a couple of holly leaves. Leave to set.

Top tips for making these mini Christmas cakes

To give the cakes a boozier flavour, soak the dried fruit in 2 tbsp rum or brandy for 1-2 hrs before adding to the sponge mixture.

How can I make these cakes look more like miniature Christmas cakes?

For a straight sided cake rather than a mini muffin style, use a mini sandwich tin, or a mini square sandwich tin. You can decoration the tops with ready to roll marzipan and fondant icing for a traditional look. Tie a slim ribbon around the middle of each cake to finish if you like.

How do I keep mini cakes moist?

Keeping these cakes in an airtight container is vital if you want to stop them drying out. You can keep the tin in a cool, dry place, or store it in the fridge, but airtight is the key. To add in moisture, you can poke a couple of skewer holes in the top and brush with a little brandy.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.