It is day 9 of December which means we are on a delicious countdown to Christmas! Every day this month, we will share some of our most Christmassy and festive recipes such as these mini-Christmas cakes.


These miniature Christmas cakes could be the perfect stocking filler for that friend with a sweet tooth.

  • 175g (6 oz) butter or margarine
  • 175g (6 oz) light brown sugar
  • 3 medium eggs, beaten
  • 1 tsp  Almond Extract
  • 75g (3 oz) ground almonds
  • 175g (6 oz) plain flour
  • ¼ tsp ground nutmeg
  • 1 sachet (1 tsp) Baking Powder
  • 300g (10 oz) sultanas
  • 175g (6 oz) dried cranberries
  • 150g (5 oz) glacé cherries
  • Icing sugar for dusting

To decorate:

  • 150g (5 oz) White Icing
  • 200g (7 oz) Marzipan
  • 2 tsp clear honey
  • Chocolate Silver Pearls
  • 4 x 25cm (10in) lengths cake ribbon
  • Star-shaped cutter


  1. Place a roasting tin of cold water in the bottom of the oven, then preheat the oven to
  2. 150°C (140°C Fan Oven, Gas Mark 2).
  3. Grease and line a 19cm (7in) square cake tin and wrap the sides in a double layer of brown paper.
  4. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then gradually beat in the eggs, and stir in the Moroccan Almond Extract and ground almonds.
  5. Sift the flour, nutmeg and Baking Powder on top and add all the fruit.
  6. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 1½ hours until lightly browned, slightly risen and firm to the touch.
  7. Allow to cool in the tin before removing. Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.
  8. When ready to serve the cakes, discard the storage wrapping from the cake. Using a 7cm (3in) round pastry cutter, push down on top of the cake within 1cm (½in) of the edge to make 4 circles - you may need to trim the edges with a knife.
  9. Divide the Marzipan into four pieces. On a work surface lightly dusted with icing sugar, roll each piece into a circle to fit the top of the cake. Brush with a little honey, secure a Marzipan circle on top of each cake and trim to neaten.
  10. Lightly dust your work surface with icing sugar. Roll out the Regal-Ice Icing to a thickness of 5mm (¼ in) and using your pastry cutter cut out four discs of icing.
  11. Using a star-shaped cutter, stamp out 4 stars from the 4 discs of icing and remove excess icing. Brush the Marzipan with a little water and carefully secure the Regal-Ice discs on top of each of the cakes. Carefully fill each star cut out with Chocolate Silver Pearls.
  12. To finish, secure a piece of ribbon round the side of each cake.

Preparation time: Up to 60 minutes

Level Of Difficulty: Medium


Recipe courtesy of Dr. Oetker