Mini Cherry Almond Christmas Cakes

Mini Cherry Almond Christmas Cakes IMAGE Author: Canadian Living Credits: Mini Cherry Almond Christmas Cakes IMAGE

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

  • Portion size 8 servings
  • Credits : Canadian Living: Holiday Baking 2015


  • 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).

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.

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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Mini Cherry Almond Christmas Cakes