Christmas is only weeks away, so why not start the baking list or even better make it easier. If you like traditional style baking, this is the recipe for you – its my take on a traditional fruit cake but in smaller form.
I know that fruit cake is hit or miss with most people as they’re not massive fans – this way you have fewer to waste and they could even be made into an edible gift.
I’ve taken my standard fruit cake recipe and made 10 minis (or cupcake sized) cakes instead. I soaked the fruit the night before, so the fruit was really juicy and plump – making the cake taste even better.
If this sounds like the sort of recipe you’d like to try or make for someone, why don’t you give it a try? You won’t regret it.
Anyway, let’s get started, shall we?
450g mixed dried fruit.
50g glace cherries.
50g almonds (in any form, I chose flaked almonds).
175g plain flour.
2-3 tsp ground cinnamon.
2 tsp ground mixed spice.
1/2 tsp ground ginger.
1/2 tsp ground nutmeg.
1/2 tsp ground cloves.
150g light brown sugar.
5g black treacle (optional).
Marzipan and sugar paste to decorate.
Before you get started the recipe, you’ll want to do some prep. I recommend you start by weighing up all of your ingredients, getting your cupcake cases ready and getting any equipment you may need ready to use, such as stand mixer and spatula. Preheat your oven to 150˚c.
To start on the recipe, grab a mixing bowl and place in the butter, black treacle and sugar and beat together until combined – you’re not looking for the mixture to be super light and fluffy, rather just well combined.
Add in your eggs, one at a time, beating well in-between each addition. You may find that the mixture splits or scrambles a little – don’t worry this is alright.
Now its time to add in the plain flour, ground spices, almonds, dried fruit and glace cherries. Fold everything together until the mixture is clear and you can’t see a trace of a single ingredient.
Transfer the mixture into your cupcake cases, filling them almost up to the top of the case – they only rise a little.
Bake in the oven for 40-45 minutes or until a tester comes out clean.
Once baked, allow to cool down fully before you finish them off. If you want to save them for a future date, store in a airtight container until needed – use within 5-7 days.
To finish the cakes off, roll out some marzipan and sugar paste to the same thickness, then secure together with a small of apricot glaze.
Take some apricot glaze and brush the top of the cakes over with apricot glaze, this will act as the glue to secure the decoration in place.
Then you’re good to go and enjoy these – make a drink and put your feet up.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.