little christmas cakes

  • 2¼ cups (360g) dried mixed fruit
  • ½ cup (125ml) brandy or sweet sherry 
  • 1 cup (175g) brown sugar 
  • 200g butter, chopped 
  • 2 teaspoons mixed spice 
  • 1½ cups (225g) plain (all-purpose) flour 
  • ½ teaspoon baking powder 
  • 2 eggs 
  • 200g store-bought ready-to-roll icing 
  • brandy or sweet sherry, extra, for splashing 
  • icing (confectioner’s) sugar
  1. Preheat oven to 140°C (285ºF). Place the dried fruit, brandy, sugar, butter and mixed spice in a large saucepan over low heat and stir until the butter is melted and sugar is dissolved. Allow to simmer, covered, for 5 minutes. Set aside to cool.
  2. Add flour, baking powder and eggs to cooled fruit mixture and mix well. Spoon into 6 x 1 cup-capacity (250ml) non-stick muffin tins. Bake for 45 minutes or until cakes are firm. While still hot, splash cakes with a capful of extra brandy. Allow to cool.
  3. To decorate, dust icing with a little icing sugar and roll out to 3mm thick. Cut into star shapes using a cutter and place on top of cakes before serving. Makes 6.

 

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