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    Mini Christmas Cakes

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    Mini Christmas Cakes

    • Vegetarian
    • Christmas
    • Preparation time: 1 hour, plus drying
    • Total time: 1 hour, plus drying 60 minutes

    Makes: 16


    • 400g uniced rich fruit cake
    • 2 tbsp apricot jam
    • Icing sugar, for rolling
    • 250g golden marzipan
    • 400g white Regalice icing
    • Red or green Regalice icing


    1. Cut the fruit cake into 16cm x 3cm cubes. Heat the jam with 3 tbsp water over a low heat until runny.
    2. Dust a surface with icing sugar. Roll out the marzipan very thinly. Brush with the jam. Cut into 16 rectangles, 3cm x 9cm. Press each over the top and two sides of each cube of cake. Trim off any excess. Cut the rest of the marzipan into 32cm x 3cm squares and press on to the cakes' sides, squeezing the joins at the edges. Leave to dry for 2 hours.
    3. Dust a surface with more icing sugar. Cut the white icing in half and roll out to 3mm thick. Cut into 16 rectangles, 6cm x 9cm. Press on to the top and 2 sides of each cake. Squeeze the overhang down on to the other sides to cover. Trim any excess. Use the remaining icing to fill any gaps, smoothing the icing over the cake with your fingers.
    4. Dry for 1 hour. Roll out the coloured icing. Stamp out letters with alphabet cutters - or cut your own with a knife. Remelt the jam and use to stick the letters on to the cakes.

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