Recipes

Mini Christmas Cakes

Serving suggestion

 

You will need ...

  • 25g glace cherries
  • 3 – 4 no soak dried apricots
  • 75g sultanas
  • 75g raisins
  • 1 heaped tablespoon chopped mixed peel
  • 2 dessertspoons fruit juice, whiskey or Jamaica rum
  • 50g butter, at room temperature
  • 50g soft dark brown sugar
  • 1 large egg
  • 50g plain white flour
  • Pinch of salt
  • 1 level teaspoon ground mixed spice
  • 25g walnuts or almonds, finely chopped
  • 1 dessertspoon milk

Perparation and baking ...

  1. Line the base and sides of 4x 150g tins with two layers of baking parchment or buttered greaseproof paper. Tie two layers of brown paper around the outside of the tins, making sure to bring both sets of papers up higher than the edges of the tins.
  2. Finely chop the cherries. Put in a sieve and allow hot water to run through, making sure to remove all the syrup. Dry with kitchen paper. Finely chop the apricots. Put cherries, apricots, sultanas, raisins and mixed peel into a bowl with fruit juice or spirits. Cover and leave overnight, if possible.
  3. Cream the butter and sugar together until soft and pale. Lightly whisk the egg in a cup and gradually beat into the mixture, mixing between each addition.
  4. Sieve flour, salt and mixed spice together. Using a metal spoon, fold the flour gradually into the butter mixture. Fold in the fruit mixture, walnuts and milk. Do not beat.
  5. Spoon the mixture carefully into the four prepared tins. Level the tops of the mixture and place tins on a flat baking tray. Bake in a pre-heated oven at 170°C, 325°F or Gas Mark 3 for about 1 – 1 ¼ hours. Test with a metal skewer. Allow to cool in the tins.
  6. Wrap and store, if liked for about 1-2 weeks. Decorate as you wish with almond paste and royal or fondant icing.

 

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