Mini fruit cakes - recipe

Mini fruit cakes

  • Prepare

  • Serves
    4

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the cakes

For the decoration

Find similar in:

Recipe , Cake 2 , Fruit , Mini
  1. 1

    Line the base and sides of four baked bean tins (small 415g, empty, cleaned) with two layers of non stick baking paper. Preheat the oven to 180°C (gas mark 4).

  2. 2

    Beat the butter and sugar together until light and creamy.

    For this step you'll need:

    • 115g Butter (unsalted) softened
    • 115g Unrefined golden caster sugar
  3. 3

    Add one egg and beat until mixed. Add the other egg with a tablespoon of flour and beat again.

    For this step you'll need:

    • 2 Egg(s) (free range) large
  4. 4

    Stir in the rest of the flour, the luxury dried mixed fruit and stem ginger.

    For this step you'll need:

    • 125g Self-raising white flour
    • 200g Dried mixed fruits
    • 1 Stem ginger in syrup
  5. 5

    Divide the cake mixture between the tins and level the tops.

  6. 6

    Bake for 1 hour. Leave to cool in the tins for 15 minutes then remove from the tins and finish cooling on a wire rack.

  7. 7

    Trim the tops of the cakes with a sharp knife to make the tops flat. Unroll the marzipan and using one of the baked bean tins as a cutter cut 4 rounds. Heat the jam and brush on the tops of the cakes. Place the marzipan round on the top of the cake.

    For this step you'll need:

    • 200g Marzipan
    • 2 tbsp Apricot jam
  8. 8

    Pour the water into a large mixing bowl. Preferably using an electronic mixer start adding the royal icing sugar powder. Start slowly, then gradually increase the speed to high speed until all the icing sugar is added.

    For this step you'll need:

    • 35ml Warm water
    • 250g Royal icing sugar
  9. 9

    Add the glycerine and beat for 5 minutes, if using a wooden spoon the process will take longer. When the icing stands in a soft peak it is ready to use.

    For this step you'll need:

    • 1tsp Glycerine
  10. 10

    Add the icing to the cake tops over the marzipan with a palate knife. Pull the icing into peaks using the back of a teaspoon (prod and pull!). Sprinkle with the decorations of your choice before the icing sets hard.

    For this step you'll need:

    • Chocolate decorations

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