Little Fruit Cakes
Forget spending hours making a big Christmas cake, rather make these Little Fruit Cakes and everyone gets their own! Serve warm or cold!
Preparation Time: 10 Minutes + cooling time (optional)
Cooking Time: 30 Minutes
2 tablespoons (40ml) brandy
180g soft brown sugar
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
1 cup (250ml) water
1 cup (150g) plain flour
1 cup (150g) self-raising flour
2 eggs, well beaten
Icing sugar, to serve
- Soak dried fruits in brandy for an hour or two. Alternatively, microwave on high for a minute or two and then cool.
- Heat the oven to 180°C (160°C fan-forced).
- Place dried fruit mixture with butter, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a large saucepan over medium heat. Bring to the boil, stirring frequently until butter has melted and the sugar dissolved. Remove from heat.
- Sift in the two flours together, stir through (this also helps the mixture cool), then add the eggs and beat thoroughly.
- Spoon into a muffin tray lined with muffin paper cases. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from muffin tin and allow to cool.
- Make a stencil of a Christmas tree or snowflake or Christmas motif from plain white paper. Sift icing sugar over and serve. Plain cakes can be stored in an airtight container for up to 3 days.
Lyndey’s Note: You can use any mixture of dried fruit which adds up to 600g for this recipe.
If you do want to make a big cake try My Mum’s Christmas Cake