How to make mini Christmas cakes (yep, even at the last minute). For this recipe I bought patterned paper baking cases so you don't need any tins, and they're already decorated. The recipe makes six mini cakes.
What you'll need
500g (1lb 2oz) mixed dried fruit
100g (3 1/2oz) dried cranberries
150g (5 1/2oz) dried apricots, chopped
Finely grated zest of two oranges and juice of 1 large orange
100ml (3 1/2fl oz) brandy or liqueur (I use clementine)
175g (6oz) unsalted butter, diced)
200g (7oz) soft dark brown sugar
3 large eggs, lightly beaten
100g (3 1/2oz) ground almonds
200g (7oz) plain flour
1/2tsp baking powder
1tsp mixed spice
1/2tsp grated nutmeg
1tsp ground cinnamon
First, place the mixed dried fruit, dried cranberries, apricots, orange zest and juice and 100ml (3 1/2fl oz) brandy or liqueur in a large saucepan and very gently bring to the boil. Stir in the butter and, once it has melted, simmer gently for 10 minutes.
Stir in the butter and, once it has melted, simmer gently for 10 minutes.
Remove from the heat and leave to cool.
Preheat the oven to 150/130 fan/gas 2.
Stir the brown sugar, eggs and ground almonds into the fruits, and then sift in the flour, baking powder and spices. Mix gently until the flour is no longer visible.
Then spoon into the paper baking cases.
Place in the oven for 45 minutes before reducing the temperature to 140/120 fan/as 1. Continue to cook the cake for a further one to one and a half hours until the surface is deep, golden and firm to touch.
Insert a knife into the cake - if it comes out clean then the cake is cooked. If not, continue cooking for ten minutes at a time.
Now, make about six small holes in each cake (I use a straw) and then fill the holes with the brandy/liqueur (I use a syringe for this as it's pretty accurate). You can now store the cake, wrapped in tin foil, or in an airtight container, until you need to ice it.
To ice the cakes you will need
1 pack marzipan
1 pack ready to roll royal icing
1 jar of apricot jam
Brush the top of the cake with apricot jam. Knead the marzipan until it is soft, then roll it out, cut to size and place gently over the cake.
Then brush the top of the marzipan with just boiled water. Knead the icing and roll it out too. Cut to size and place on the cake. I then cut stars out of the icing which I stuck to the top of the cake with apricot jam and then I added snowflakes and edible glitter!
