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Mini Date Christmas Cakes

35-40 mins Cook
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These Mini Date Christmas Cakes are rich, fruity, and warmly spiced, with tender dates and soaked fruit creating a beautifully moist texture. Each little cake is finished with a generous drizzle of silky toffee sauce, bringing together the comforting flavours of the season in every bite, perfect for Christmas gatherings, gifting or enjoying with a cup of tea.

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Mini Date Christmas Cakes

Mini Date Christmas Cakes

katrina
prep time
1 hr 10 mins
cooking time
35-40 mins
servings
10
total time
1 hr 50 mins

Equipment

  • Weighing scales

  • Mixing bowls

  • Wooden

  • spoon

  • Spatula

  • Sieve

  • Cupcake tin

  • Cupcake paper cases (10)

  • Saucepan

Ingredients

  • For the Cake batter:

  • 110g Gem Gourmet Dates

  • 75ml water

  • ¼ tsp Gem bread soda

  • 220g Gem Christmas Cake Fruit Mix

  • 50ml strong tea

  • 125g butter, soft

  • 125g Gem light brown sugar

  • 2 medium eggs

  • 125g Gem plain flour

  • Pinch of salt

  • 1.5 tsp Gem baking powder

  • 25g Gem ground almonds

  • 1 tsp mixed spice

  • For the Toffee Sauce:

  • 100g Gem light brown sugar

  • ½ tbsp treacle

  • 100g butter

  • 200ml double cream

Instructions

1
Add the Gem Christmas Cake Fruit Mix to a bowl, pour over the tea, and allow it to soak for one hour
2
For the date filling, place the dates, water, and bread soda in a saucepan.
3
Cook over medium heat for 2–3 minutes, or until the dates break down into a soft purée. Set aside to cool.
4
Preheat the oven to 170°C (150°C fan).
5
If using a cupcake tin, line it with paper muffin cases. Depending on the size of your tin, this recipe will make around 10 cakes.
6
In a mixing bowl, beat together the butter and sugar until light and pale in colour.
7
Add the eggs one at a time, mixing well between each addition.
8
Sift in the flour, baking powder, mixed spice, and salt.
9
Add the ground almonds and mix to form a stiff batter.
10
Stir through the soaked fruit (along with any remaining liquid) and the date purée until evenly combined.
11
Divide the mixture between the cases and bake in the preheated oven for 35–40 minutes, or until risen and firm to the touch. Remove from the oven and allow to cool.
12
Meanwhile, to make the toffee sauce, melt the butter and sugar together in a saucepan, add the treacle and cream, bring to the boil, and simmer for 2 minutes until thickened.
13
To serve, drizzle the mini cakes generously with the warm caramel sauce.

Notes

Enjoy it with a scoop of vanilla ice cream and decorate it with some fresh mint for a festive touch.
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