Description
Delightful mini Christmas cakes that are spiced, beautifully decorated, and perfect for festive gatherings or gifts.
Ingredients
- 175g softened butter
- 175g light brown soft sugar
- 3 large eggs
- 175g self-raising flour
- 2 tsp ground mixed spice
- 115g mixed dried fruit
- 2 tbsp brandy or orange juice
- 115g icing sugar
- 1-2 tbsp warm water
- Glacé cherries for decoration
- Icing holly leaves for topping
Instructions
- Preheat your oven to 160°C (320°F).
- Grease and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and ground mixed spice, gently folding it in until combined.
- Fold in the mixed dried fruit and add brandy or orange juice.
- Spoon the batter into the muffin holes, filling each case two-thirds full.
- Bake for 25-30 minutes or until golden brown; check doneness with a skewer.
- Allow the cakes to cool, then transfer to a wire rack.
- To make the icing, mix icing sugar with warm water; adjust consistency as needed.
- Spoon icing over the cooled cakes and decorate with glacé cherries and icing holly leaves.
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix the flour and ensure cakes are cooled completely before icing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British