Mimis Tropical Christmas Cake Recipes

MINI CHRISTMAS CAKE

Steps:

• Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.
• Roll out another 50g icing and cut out snowflakes or stars using cutters - you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.

MINI CHRISTMAS CAKES

Steps:

• 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.
• 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.
• 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.

MINIATURE CHRISTMAS FRUITCAKES

Steps:

• In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

MIMI'S TROPICAL CHRISTMAS CAKE

Steps:

• Cream together butter and sugar, adding sugar 1/3 cup at a time. Blend on high speed until smooth.
• Add eggs to butter mixture one at a time, mixing together well after each addition.
• Add flour, 1/2 cup at a time, mixing well on low speed until blended.
• Add extracts, mixing well on low speed.
• Add nuts and fruit 1 cup at a time, and hand stir to blend. Batter will become very thick as these last ingredients are added. Be sure to blend together well by hand (this is the most time consuming part for me).
• Line a fluted (Bundt) pan with wax paper, covering all surfaces that will hold batter. Fold batter into pan and spread evenly.
• Bake in a pre-heated 250 degree oven for approximately 3 1/2 hours. Cake should be golden brown on top.
• Remove cake from oven. Cool pan until it is cool to the touch.
• Once cool to touch, invert pan on plate and shake cake loose. It should pop right out.
• Invert cake right side up and cool completely.
• This cake is very heavy and very rich. I sliver goes a long way.