Mini Christmas Cakes in Jars

Makes 6


  • 225g currants
  • 90g sultanas
  • 90g raisins
  • 25g glacé cherries
  • 25g mixed peel
  • 2 tbsp brandy, plus extra for feeding
  • 115g unsalted butter
  • 115g soft light brown sugar
  • 2 large eggs
  • 115g plain flour
  • ¼ tsp ground or grated nutmeg
  • ¼ tsp allspice
  • 25g chopped almonds
  • Zest of ½ orange, grated
  • Zest of ½ lemon, grated
  • 1 tbsp black treacle

To decorate & serve


  1. The night before making the cake, place the dried fruit, cherries and mixed peel in a large bowl. Add the brandy and mix thoroughly. Cover the bowl with cling film and leave overnight.
  2. Preheat the oven to 140ËšC/Gas 1. In a large bowl, cream together the butter and sugar until light and fluffy. Lightly beat the eggs and add to the mixture a little at a time, beating well after each addition.
  3. Gently fold in the flour, nutmeg and allspice. Add the dried fruit mix, almonds, zest and treacle and fold in gently.
  4. Using a teaspoon, carefully divide the mixture between six sterilized Weck jars. Smooth out the top of each and wipe away any mix from the sides of the jars.
  5. Cover each jar with a circle of baking parchment with a small hole cut in the centre and bake for approx. one and a half hours, or until the centre of each cake is firm and springy to the touch. Remove from the oven, place on a cooling rack and leave to cool completely.
  6. Before decorating, feed each cake with a little more brandy, using a fine skewer or toothpick to make several holes in the top and drizzling over.
  7. To decorate, roll out the marzipan to about 5mm thick. Use the lid of one jar as a template to cut out six discs, then gently push one marzipan disc into place inside each jar.
  8. Using a piping bag, add a layer of royal icing to the top of each cake, then fluff up the surface of each with a fork to make snow’.
  9. Add the rubber seals and lids to the tops of the jars and decorate with festive twine, foliage and gift tags, ready for serving or gifting.