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Christmas cake bites

Irresistibly Moist Christmas Cake Bites for Festive Cheer

Delight your holiday gatherings with these Christmas cake bites that are irresistibly moist and perfect for sharing.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 24 bites
Course: Desserts
Cuisine: British
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 175 g apricots soak in brandy for enhanced flavor
  • 3 tablespoons brandy substitute with orange juice for a non-alcoholic version
  • 175 g butter, softened ensure it’s at room temperature before creaming
  • 175 g light brown sugar white sugar can be used as a substitute
  • 4 eggs beaten always use fresh eggs for best results
  • 175 g plain flour substitute with a gluten-free flour blend for a gluten-free version
  • 225 g raisins you can mix in sultanas for variety
  • 225 g currants optional to mix with dried cranberries for a flavor twist
  • 225 g cherries, quartered use dried cherries if fresh are unavailable
For the Glaze and Decoration
  • a little apricot jam warmed for glazing the cake
  • 500 g ready-prepared almond paste (Golden Marzipan) can be substituted with fondant for a different taste
  • 500 g ready-to-roll white icing optional to color with food coloring for festive designs

Equipment

  • oven
  • Mixing Bowl
  • Baking tray
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (Fan 140º/ Gas 3) and grease a 30 × 20 cm traybake tin with butter and line it with baking parchment.
  2. Soak the apricots in 3 tablespoons of brandy the night before.
  3. In a mixing bowl, beat 175g of softened butter and 175g of light brown sugar until light and fluffy, then add 4 beaten eggs and mix well.
  4. Sift in 175g of plain flour along with the soaked apricots, 225g of raisins, currants, and 225g of quartered cherries. Stir gently until just combined.
  5. Spoon the batter into the prepared tin and bake for 1–1¼ hours, or until golden brown.
  6. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  7. Warm a little apricot jam and brush it over the top of the cake.
  8. Roll out the almond paste and cover the cake, followed by the white icing.
  9. Cut the cake into bite-sized squares and serve with tea or coffee.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container to keep them fresh and moist. Allow the cake to cool fully before icing for best results.

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