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Little Christmas Cakes with Eggnog Buttercream

If you don't want to overfeed your guests, try these little cakes for dessert!


  • 1 cup (150g) mixed dried fruit

  • ½ cup (75g) chopped dates

  • ½ cup (75g) chopped prunes

  • ¼ cup (35g) slivered almonds

  • 1 orange, zested plus ¼ cup (60ml) juice

  • 2/3 cup (150g) brown sugar

  • ½ cup (75g) plain flour

  • 3/4 cup (110g) self-raising flour

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon bi-carb soda

  • 1 ½ tablespoons (30g) butter, melted

  • Eggnog Buttercream

  • ¼ cup (60g) butter, softened

  • 2 cups (320g) icing sugar

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • 1 tablespoon (20ml) milk, approximately

  • Nutmeg, extra to serve


  • 1.

    Pre-heat oven to 180⁰C (160⁰C fan-forced). Line two 12 hole (1/3 cup/80ml) muffin tins with paper cupcake liners.

  • 2.

    Place mixed fruit, dates, prunes, almonds, orange juice and zest in a large bowl. Add brown sugar, flours and spices and mix to combine.

  • 3.

    Dissolve bi-carb soda into 2/3 cup (60ml) cold water and stir through pudding mixture with melted butter. Spoon cake mixture into paper liners and bake for 20 minutes or until a toothpick or skewer inserted in the middle comes out clean. Allow to cool.

  • 4.

    For Eggnog buttercream, beat butter, icing sugar and spices until smooth. Continue to beat while gradually adding milk until mixture is a spreadable consistency.

  • 5.

    Frost cooled cakes with Eggnog buttercream, sprinkle with extra nutmeg and serve immediately.

  • 6.

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Posted by SD11Report
easy to make but did not get the quantity as stated in recipe.
Taste o.k bit like a lighter christmas pud.