Small Christmas Cake Recipe: A Festive Treat for One (or Two!)

Christmas is a time for sharing, but sometimes, a smaller, individual treat is just what you need. This recipe provides a delightful small Christmas cake, perfect for a cozy evening or a thoughtful gift. It retains all the festive flavors of a traditional Christmas cake without the commitment of a larger bake. This recipe focuses on creating a moist and flavorful cake, ideal for those who appreciate a richer, more intense Christmas experience in a smaller package.

Ingredients for Your Mini Christmas Cake

This recipe yields one small Christmas cake, easily doubled or tripled for sharing.

• 100g/3.5oz Soft Brown Sugar: Provides moisture and a deep caramel flavor.
• 50g/1.75oz Unsalted Butter, Softened: Adds richness and tenderness.
• 1 Large Egg: Binds the ingredients together and adds moisture.
• 1 tsp Vanilla Extract: Enhances the overall flavor profile.
• 50g/1.75oz Self-Raising Flour: Provides structure and lightness.
• 25g/0.88oz Dried Mixed Fruit: Classic Christmas flavors – try cranberries, currants, and raisins.
• 1 tbsp Mixed Spice: A warming blend of cinnamon, cloves, nutmeg, and more.
• 1 tbsp Milk: Adjusts the consistency of the batter.
• Icing Sugar (for dusting): Optional, for a festive finish.
• Brandy or Rum (optional): A tablespoon added to the fruit before mixing adds extra flavour and keeps the cake moist.

Instructions: Baking Your Perfect Small Christmas Cake

1. Preheat & Prep: Preheat your oven to 160°C (320°F/Gas Mark 3). Grease and flour a small ramekin or oven-safe mug (approximately 6-8 oz capacity).
2. Cream Butter and Sugar: In a bowl, cream together the softened butter and brown sugar until light and fluffy. This incorporates air, resulting in a lighter cake.
3. Add Egg & Vanilla: Beat in the egg, followed by the vanilla extract, mixing well after each addition.
4. Incorporate Dry Ingredients: Gently fold in the self-raising flour and mixed spice, ensuring no lumps remain. Avoid overmixing.
5. Add Fruit & Liquid: Stir in the dried mixed fruit (soaked in brandy or rum, if using) and the milk. Mix until just combined.
6. Bake: Pour the batter into the prepared ramekin or mug. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Baking time may vary depending on your oven and the size of your container.
7. Cool & Decorate: Let the small Christmas cake cool in the ramekin for a few minutes before carefully transferring it to a wire rack to cool completely. Dust with icing sugar, if desired.

Tips for Small Christmas Cake Success

• Fruit Soaking: Soaking the dried fruit in brandy or rum for at least 30 minutes (or even overnight) intensifies the flavor and adds moisture to the cake.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Check for Doneness: Use a skewer or toothpick to check if the cake is baked through. If it comes out clean, it’s ready.
• Storage: Store your small Christmas cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Serving Suggestions for your Mini Christmas Cake

This small Christmas cake is delightful on its own, but you can also pair it with:

• Cream: A dollop of whipped cream adds a lovely contrast in texture and sweetness.
• Custard: Warm custard complements the spices and richness of the cake.
• Ice Cream: A scoop of vanilla ice cream creates a decadent dessert.

This recipe is perfect for those looking to enjoy the festive flavors of Christmas without the commitment of a large cake. Enjoy your perfectly portioned, delicious small Christmas cake!