Individual Christmas Cakes

For many years I have been thinking of making individual Christmas cakes but have been loath to buy 8 small cake tins. I found a good tip in the East Meon Church Recipe Book where it recommended that during the year you thoroughly wash out and dry tins such as those holding pineapple rings or the individual portion of baked beans. As I use pineapple a lot in salads etc this was ideal for me. But beware! Some of these have a plastic coating and these cannot be used.

You will see that I have used a food processor to cream the sugar and eggs etc. My hand creaming days are over but please feel free to use the traditional hand method if you have the energy!

Ingredients - Makes 8 x 3-inch round cakes

8oz butter 5oz glacé cherries
8oz dark brown sugar 6oz raisins
1 tablespoons black treacle 9oz sultanas
5 large eggs 12oz currants
9oz plain flour 2oz ground almonds
1 teaspoon grated nutmeg 4oz chopped almonds
1 teaspoon mixed spice 4oz candied peel
Grated rind of 1 lemon 4 tablespoons brandy
Grated rind of 1 orange plus 2 tablespoons of the juice  


  1. Grease and line the bottom and sides of the 8 tins.
  2. Put the flour, butter, sugar, nutmeg, mixed spice and eggs into the food processor and blend well.
  3. Place the mixture into a large bowl and add all the other ingredients and mix well.
  4. Divide the mixture between the 8 tins and tie brown paper (or newspaper) around each tin.
  5. Place on a baking tray and place in an oven pre-heated to 140°C/275°F/Gas Mark 1 for 2 hours or until a skewer comes out clean.
  6. Allow to cool for 20mins before removing from the tins.
  7. Once completely cold, store wrapped in tin foil in an airtight tin.

I like to make these well in advance so they can have at least two feeds of brandy. When ready to pack for presents, top with a circle of marzipan and regal icing and the decoration of your choice.


Individual Christmas cakes

Dried fruit