Mini Cherry Almond Christmas Cakes Mini Cherry Almond Christmas Cakes

Mini Cherry Almond Christmas Cakes | Food styling by Claire Stubbs | Prop styling by Alann Davey Image by: Yvonne Duivenvoorden

Make these golden amaretto-soaked cakes a month ahead so they have plenty of time to develop the perfect level of mellow boozy flavour.

  • Prep time 40 minutes


  • 1/4 cup butter softened
  • 1 3/4 cup icing sugar
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoons corn syrup
  • 340 g almond paste
Cherry Almond Cakes:
  • 3 cups mixed red and green glacé cherries
  • 2 1/2 cups dried cherries
  • 2 cups amaretto liqueur
  • 1 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 3 eggs
  • 2 cups slivered almonds coarsely chopped


Cherry Almond Cakes: In food processor, pulse glacé cherries with dried cherries until coarsely chopped. Scrape into large bowl; stir in 1/2 cup of the amaretto. Cover and let stand at room temperature, stirring occasionally, for 24 hours. Stir in 1/2 cup of the all-purpose flour just until combined. Set aside.

Line six 5- x 2-inch (12 x 5 cm) mini loaf pans with parchment paper. Set aside.

In large bowl, whisk together remaining all-purpose flour, the almond flour, baking powder and salt. In separate bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Stir in flour mixture just until combined; stir in cherry mixture and almonds. Scrape into prepared pans, smoothing tops.

Set shallow pan on bottom rack of 250°F (120°C) oven; add enough hot water to come halfway up sides. Place cakes on centre rack; bake, covering with foil if beginning to crack, until cake tester inserted in centres comes out clean, about 75 minutes. Let cool completely in pans.

Invert cakes from pans; peel off parchment paper. Soak twelve 12-inch (30 cm) squares cheesecloth in remaining amaretto. Wrap 1 cake in 2 squares cheesecloth. Repeat with remaining cakes and cheesecloth. Overwrap in plastic wrap and foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 2 months, remoistening cheesecloth with amaretto and rewrapping cakes if cloth dries out completely.)

Icing: In bowl, beat butter until light and fluffy. Beat in icing sugar, cream and vanilla (icing will be stiff).

Assembly: Unwrap cakes and brush tops with corn syrup. On icing sugar–dusted
work surface, roll out almond paste into 11- x 8-inch (28 x 20 cm) rectangle. Cut lengthwise into thirds; cut crosswise to make 6 rectangles. Place 1 rectangle on top of each cake, pressing to adhere. Spread icing over cakes. Cover loosely with plastic wrap; refrigerate in airtight container until firm, about 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)

Tip from The Test Kitchen: For easy cake wrapping, soak the cheesecloth and cut the plastic wrap and foil beforehand.

TOTAL TIME: about 1 month
Makes 6 cakes (about 8 slices per cake)

Nutritional facts per slice: about

  • Fibre 2 g
  • Sodium 68 mg
  • Sugars 32 g
  • Protein 3 g
  • Calories 233.0
  • Total fat 9 g
  • Potassium 122 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 38 g


  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Mini Cherry Almond Christmas Cakes