Mini Christmas cakes


mini-christmas-cakes

''If you prefer a lighter fruit cake at Christmas then these individual muffin-sized cakes will fit the bill perfectly.''

Ingredients

  • 175g butter, softened
  • 175g light soft brown sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • ½tsp baking powder
  • 2tsp ground mixed spice
  • 115g mixed dried fruit
  • 2tbsp brandy or orange juice
  • 115g icing sugar
  • 1-2tbsp hot water
  • 12 glace cherries
  • Holly leaves, to decorate

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Thoroughly grease a non-stick 12-hole muffin tray and place a circle of baking paper in the base of each hole.
  2. Place the butter, sugar, eggs, flour, baking powder and mixed spice in a large bowl and beat with an electric hand-held mixed for 3-4 mins until pale and creamy. Fold in the dried mixed fruit and brandy or orange juice.
  3. Spoon the mixture into the prepared muffin tray. Bake for 25-30 mins until risen and golden and a skewer inserted into one of the cakes comes out clean. Leave in the tray for 3-4 mins then turn out onto a wire rack and leave to cool completely.
  4. Sift the icing sugar into a bowl and stir in enough of the warm water to make a smooth and thick icing. Spoon the icing onto the top of the cakes, letting it slowly drizzle down the sides. Top each cake with a glace cherry and a couple of holly leaves. Leave to set.

 

For smaller cakes divide the mixture between 2 x 12-hole buns trays and bake for 20-25 mins.

source goodtoknow

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