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    Quick Christmas Cakes

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    Quick Christmas Cakes

    Children can make these individual cakes and wrap them up in cellophane and ribbon to give as presents. The mixture is an easy all-in-one method that uses ready-made Waitrose mincemeat. When cool, the cakes can be decorated with ribbon or edible decorations.

    • Christmas
    • Preparation time: 20 minutes, plus decorating
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 5 individual cakes

    Ingredients

    • 115g unsalted butter, softened
    • 80g light brown muscovado sugar
    • 2 large eggs, at room temperature, lightly beaten
    • 175g self-raising wholemeal flour
    • 1 tbsp orange juice
    • ½ x 410g jar Waitrose Traditional Recipe Mincemeat
    • To decorate:
    • Selection of cake decorations (such as Supercook Writing Icing Pens, Silver Balls, Hundreds and Thousands, ribbons)
    • 2 tbsp Waitrose Apricot Conserve, melted
    • 500g pack Waitrose White Marzipan
    • 500g pack Supercook Ready to Roll Coloured Icing Regal Ice (multipack including red, green, yellow and black icing)

    Method

    1. Preheat the oven to 170°C, gas mark 3. Grease and line 5 x 10cm cake tins or use thoroughly washed small baked bean tins, or 200ml ramekins.
    2. Place the butter, sugar, eggs, flour and orange juice in a mixing bowl. Beat until very smooth and creamy using a wooden spoon or electric mixer. Stir in the mincemeat using a metal spoon.
    3. Divide the mixture equally between the prepared tins, spreading to level the surface. Place the tins on a baking tray and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tins, then turn out and remove the lining paper.
    4. To finish, brush the top of each cake with a little melted apricot conserve to help the marzipan stick. On a surface dusted with icing sugar, roll out the marzipan to about 5mm thick. Using the empty tin as a guide, cut out circles to fit the top of the cakes. Gently press the marzipan onto the cake. Roll and cut the coloured icing into shapes and press onto the marzipan. Tie a ribbon around the cake and decorate with a candle or bauble, or write a message with the icing pens. Cakes will keep in an airtight container for up to 10 days.

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    Cook's tips

    If the cakes are to be given as presents or sold at a Christmas fair, set them on discs of card covered in foil, then wrap in florist's cellophane and finish with a ribbon and gift label.

    Safety note:
    opened baked bean tins may have sharp edges: be careful children do not cut themselves. This recipe contains nuts: if made to sell or as a gift please label this fact clearly as it should be avoided by people with nut allergies.

    Kitchen tools

    Selection of cake decorations (such as Supercook Writing Icing Pens, Silver Balls, Hundreds and Thousands, ribbons)

    Comments

    Average user rating

    4 stars