Mini Christmas cakes with brandy frosting - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Dried mixed fruits
- 125 ml Rum dark
- 75 ml Sherry
- 250 g Butter (unsalted)
- 225 g Unrefined molasses sugar
- 3 Egg(s) (free range) lightly beaten
- 250 g Self-raising wholemeal flour
- 2 tbsp Mixed spice
- 4 Stem ginger drained and chopped
For the frosting
- 150 g Butter (unsalted)
- 150 g Unrefined golden icing sugar
- 150 g Cream cheese
- 1 tbsp Brandy
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1
Put the dried fruit into a bowl, add the dark rum and sherry and stir everything together. Cover and ideally leave to soak for up to a week.
For this step you'll need:
- 250g Dried mixed fruits
- 125ml Rum dark
- 75ml Sherry
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2
Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180°C (160°C fan, gas mark 4).
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3
Cream the butter and molasses together in a bowl with a hand held mixer until soft and fluffy.
For this step you'll need:
- 250g Butter (unsalted)
- 225g Unrefined molasses sugar
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4
Gradually add the eggs a little at a time, adding 2 tablespoons of the flour to stop the mixture curdling.
For this step you'll need:
- 3 Egg(s) (free range) lightly beaten
- 250g Self-raising wholemeal flour
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5
Sift in the remaining flour and mixed spice, then fold in the stem ginger.
For this step you'll need:
- 2 tbsp Mixed spice
- 4 Stem ginger drained and chopped
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6
Put half of the macerated fruit into a processor and whizz until it is smooth.
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7
Add to the flour with the rest of the fruit and boozy liquid. Fold everything together. Spoon into prepared tins, smoothing over the surface, leaving a slight dip in the surface.
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8
Bake for 40 minutes. Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed.
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9
For brandy frosting, mix together the butter, icing sugar and cream cheese in a processor with 1 tablespoon of brandy until blended.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden icing sugar
- 150g Cream cheese
- 1 tbsp Brandy
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10
Use a palette knife to spread the icing over the top of the cakes, smoothing and peaking. Wrap a ribbon around the sides if liked, to decorate.