Mini Fruit Cakes
December 19, 2019
This mix makes make four nice miniature Christmas cakes, each ideal for one person. Alternatively, any other time you feel like a fruit cake, this will do well, and the spares can be frozen for future use!
For Christmas, I tossed in some liqueur and doused them with a bit of brandy after they came out of the oven – however, neither of these additions is in any way compulsory.
1Preheat the oven to 160°C (electric) or 170°C (gas).
2Lightly grease 4 mini loaf tins (these can be bought in sets of four and measure approximately 14x7cm as internal measurements). Despite the fact that they are supposed to be non-stick, line their bases with baking paper. This will avoid tears later!
3In a saucepan, combine the dried fruit and the orange juice. Bring to a simmer, cover, and heat on low for about 5 minutes, stirring once or twice. Set aside to cool while you assemble the other ingredients. You can speed the process up by standing the saucepan in a sink containing cold water.
4Beat the butter, sugar and golden syrup until light and creamy.
5Add the eggs one at a time, beating well after each addition.
6Add the flour, ground almonds, baking powder and spices and mix well.
7Add the liqueur if you want to use it and mix again.
8Spoon the mix into the lined tins, smooth off the tops and place on a baking tray.
9Bake for 25 to 35 minutes until nicely browned and a skewer comes out clean.
10Cool completely in the tins, then remove to a wire rack to apply brandy if you wish to.
11Can be eaten immediately or wrapped in aluminium foil and frozen for later attention...
300g mixed dried fruit – anything you like is fine. I use any combination of currants, sultanas, dried cranberries, candied mixed peel and chopped glace ginger. You’ll probably have your own preferences