Christmas fairy cakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the fairy cake
- 200 g Unrefined dark muscovado sugar
- 175 g Butter (unsalted) chopped
- 3 Egg(s) (free range) large, beaten
- 200 g Plain white flour
- ½ tsp Baking powder
- 1 tsp Mixed spice ground
- 1 tsp Cinnamon ground
- 2 tsp Ginger freshly grated
- 1 Orange zest
- 1 Orange juice
- 750 g Dried mixed fruits
- 85 g Pecan nuts chopped
- 85 g Almonds ground
For the icing
- 500 g Fondant icing sugar
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1
Add the sugar, butter, dried fruit, ginger, orange zest and juice to a large pan and slowly bring to the boil, stirring frequently to melt the butter.
For this step you'll need:
- 200g Unrefined dark muscovado sugar
- 175g Butter (unsalted) chopped
- 750g Dried mixed fruits
- 2tsp Ginger freshly grated
- 1 Orange zest
- 1 Orange juice
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2
Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool.
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3
Stir in the nuts, eggs and ground almonds into the fruit mix.
For this step you'll need:
- 85g Pecan nuts chopped
- 3 Egg(s) (free range) large, beaten
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4
Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.
For this step you'll need:
- 200g Plain white flour
- ½tsp Baking powder
- 1tsp Mixed spice ground
- 1tsp Cinnamon ground
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5
Preheat oven to 150°C (130°C fan, gas mark 2). Scoop the cake mix into 24 fairy cake cases then level the tops with a spoon dipped in hot water.
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6
Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
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7
Make up the fondant icing to a spreading consistency using the instructions on pack, then swirl on top of each fairy cake, then leave to set. These cakes will keep in a tin for up to 3 weeks.