Easy, 2hrs plus doing the dried fruits the day before, Serves 12
By Karlene Forrest


  • 1kg mixed dried fruit
  • 500g combination of dried apple, dried apricots, prunes and glaced cherries
  • 450g tin of crushed pineapple with the juice
  • 1tsp of cinnamon,mixed spice and ground cloves
  • 3 cups plain flour
  • 225g butter
  • 1 cup brown sugar
  • 1tsp vanilla essence
  • 6 eggs


  1. The day before making the cake put the dried fruit and undrained pineapple in a saucepan and boil, then simmer until the juice is absorbed.
  2. Store in the fridge.
  3. For the cake…cream the butter and sugar, add the vanilla essence.
  4. Beat in the eggs gently.
  5. Then fold in the flour and spices alternately with the pineapple fruit mix.
  6. Spoon into small greased and lined pans.
  7. Bake at 140 degrees for 1 to 1.5 hours.
  8. Test by inserting a skewer.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

2 Replies to “Mini Christmas Cake”

  1. How long can you store the Mini Christmas Cake? I’m guessing not very long, and to treat it like a boiled fruit cake!

    1. Hi Susie, As this Christmas cake recipe contains no alcohol, your baked cake can last for 5 days to a week in the fridge. If you want to keep it longer, you can wrap the mini cakes in grease-proof paper then with aluminium foil and freeze it for up to a month. Thanks for your interest in this recipe. Hope you give it a try 🙂

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