Mini Christmas Cake Bites
This recipe for mini Christmas cake bites gives you all the usual festive fruity flavours, without feeling like you’ve overindulged yet again. It’s also kid-friendly, in that there’s no alcohol added. If you need a quick dish to whip up for a Christmas party, this has your bases covered.
I stumbled across this easy Christmas Cake Bites recipe from a family friend. In one mouthful you get all the usual festive fruity flavours, without feeling like you’ve overindulged yet again. This recipe for mini Christmas cake bites is kid-friendly in that there’s no alcohol added. So if you need a quick dish to whip up for the Playgroup Christmas Party, this has your bases covered. For the booze-loving adults amongst us, however, this can be easily remedied by substituting the apple juice for the liqueur of your choice.
MINI CHRISTMAS CAKE BITES
Makes: 24 – 36 bites Difficulty: Easy
12-hole mini cupcake pan, lined with mini cupcake wrappers
Mini Cupcake wrappers, red and green
80ml Apple Juice
375g box of dried Mixed Fruit (a mix of sultanas, raisins, currants, peel, and glace cherry)
¼ cup of Dried Apricots, diced
100g Slivered Almonds, chopped
100g Unsalted Butter, softened
75g Brown Sugar, firmly packed
½ teaspoon Vanilla Extract
1 large Egg
65g Self Raising Flour
½ teaspoon of All Spice (mixed spice)
45g White Chocolate Bits
150g White Chocolate Melts
100g red Glace Cherries, cut in half
Place the dried mixed fruit and diced dried apricots into a medium bowl. Heat the apple juice in the microwave for 1 minute, then pour the juice over the dried fruit. Stir so that all the fruit is covered in juice. Set aside for 30 minutes. Strain the juice from the dried fruit mixture.
Preheat the oven to 160 degrees Celsius (140 fan-forced; 320F). Beat together the softened butter, brown sugar and vanilla extract until pale thick and creamy. Beat in the egg until all ingredients are well combined.
Stir in the strained dried fruit mix, chopped slivered almonds, flour, allspice and white chocolate bits.
Drop teaspoons of the batter into the mini muffin pan until each is filled to the top. Pack the batter in to fill any gaps.
Check oven is at the right temperature. Set kitchen timer for 20 minutes. Bake the mini bites on the middle rack of the oven. When done they’ll be golden brown and the top will be firm to touch. If not cooked just yet, bake for a further 5 minutes and retest.
Allow the mini cakes to cool in the pan for 10 minutes, then remove then to a wire rack to fully cool.
Prepare the topping. Carefully melt the white chocolate melts in the microwave in short bursts (10 seconds each time. Stir. Check if melted fully. Repeat). Drizzle the melted chocolate on the top of the mini cakes in a zig-zag pattern. Top with half of a glace cherry.
- Store at room temperature in an airtight container.
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