These Christmas treats are miniatures of a large Christmas cake made up as cup cakes. The recipe is based on a traditional Christmas cake, a family recipe, soon to appear on this blog. The quantities in the “big” cake are doubled.
250 gms butter
250 gms brown sugar
315 gms plain flour
375 gms raisins
375 gms sultanas
125 gms glace cherries
65 gms glace peaches
65 gms glace pears
125 gms glace apricots
65 gms glace pineapple
65 gms crystallised ginger
65 gms mixed peel (optional)
6 large free range eggs
1 tsp cinnamon
1 tsp vanilla
1 tsp almond essence
1 tsp glycerine
Juice of half an orange
Finely grated peel of half an orange
1/4 cup of good brandy/whisky – extra 1/4 cup of brandy/whisky to pour over the hot cake when it comes out of the oven.
Grease two 12 hole muffin pans or place cup cake paper cases in each hole. Preheat the oven to 200 degrees C.
In a food processor or electric mixer, cream butter and sugar and beat in the eggs one at a time. Mix in the sifted flour lightly. Stir in spices, essences, glycerine, fruit juice and brandy/whisky, and finally stir in the fruit, the larger varieties of which have previously been cut up roughly.
Turn back oven temperature to 135 degrees C. Bake about 15-20 minutes or until the little cakes are pale brown on top and a skewer comes out clean when inserted in the cakes.
When the cakes are cooked, remove from the oven and pierce each all over with a skewer. Pour the 1/4 cup of brandy/whisky over the hot cakes.
Remove from muffin pans when cool.
You can leave these little Christmas cakes un-iced or put a dollop of royal icing on the top of each one. When making the traditional full size version of this Christmas cake, a layer of almond or marzipan paste is applied first before the royal icing.
However a little royal icing is sufficient to jazz up these cakes!
Beat 1 egg white lightly, add 250 gms icing sugar and the juice of half a lemon.
Apply a swirl of icing to each cake, to create a “snowy” effect.
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