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Dr OetkerThis recipe for Mini Christmas Cakes comes from Dr Oetker -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Mini Christmas CakesIngredients for Mini Christmas Cakes

175g (6 oz) butter or margarine
175g (6 oz) light brown sugar
3 medium eggs, beaten
1 tsp Dr Oetker Natural Almond Extract
75g (3 oz) ground almonds
175g (6 oz) plain flour
¼ tsp ground nutmeg
1 tsp Dr Oetker Baking Powder
300g (10 oz) sultanas
175g (6 oz) dried cranberries
150g (5 oz) glace cherries
Icing sugar for dusting

To decorate:
225g (8 oz) Dr Oetker Ready to Roll Regal-Ice White Icing
200g (7 oz) Dr Oetker Ready to Roll Golden Marzipan
2 tsp clear honey
Dr Oetker Silver Balls
4 x 25cm (10 in) lengths cake ribbon

How to make Mini Christmas Cakes

  • Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C / 140°C fan oven / 300°F / Gas 2.
  • Grease and line a 19cm (7 inch) square cake tin, and wrap the sides in a double layer of brown paper.
  • In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then gradually beat in the eggs, and stir in the Natural Almond Extract and ground almonds.
  • Sift the flour, nutmeg and Baking Powder on top and add all the fruit.
  • Carefully mix all the ingredients together and then spoon into the prepared tin.
  • Smooth over the top and bake in the oven for about 1½ hours until lightly browned, slightly risen and firm to the touch.
  • Allow to cool in the tin before removing.
  • Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.
  • Three days before serving, lightly dust the work surface with icing sugar and roll out 100g (4 oz) Regal-Ice Icing to a thickness of 5mm (¼ inch).
  • Using assorted snowflake cutters stamp out 12 snowflakes, re-rolling as necessary. Place on a board lined with greaseproof paper and set aside in a warm, dust free place, to dry.
  • When dry, carefully peel off the paper and place on a wire rack. Pipe a small dot of writing icing in the centre of each snowflake and place a silver ball on top. Put aside until completely set, then cover lightly until ready to decorate the cakes.
  • When ready to serve the cakes, discard the storage wrapping from the cake.
  • Using a 7cm (3 inch) round pastry cutter, push down on top of the cake within 1cm (½ inch) of the edge to make 4 circles – you may need to trim up the edges with a knife.
  • Divide the marzipan into four and on a work surface lightly dusted with icing sugar, roll each piece into a circle to fit the top of the cake.
  • Brush each cake with a little honey, secure a Marzipan circle on top and trim to neaten.
  • Divide the remaining Regal-Ice Icing into four and roll each piece to fit the top of the cake.
  • Brush the Marzipan with a little water and secure the Regal-Ice Icing on top, trimming as necessary.
  • To finish, secure a piece of ribbon round the side of each cake and arrange the snow flake decorations on top to serve.

Cooks tip:

  • For a less almondy flavour, replace the almond extract with the same quantity of Dr Oetker Vanilla Extract. For longer storage before marzipan and icing, wrap the cake as described and freeze for up to 6 months. Allow the cake to defrost in the wrappings before finishing.

Makes 4

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