When Louloo was a toddler, I took her to some Surestart cooking classes. It was these classes that pushed me into starting my own cooking classes. In one of them, we made fruit cakes and baked the mixture in an empty tuna tin. I was thinking about this while I was making my Christmas cakes this morning, and it got me wondering whether it would work for mini Christmas cakes.
The recipe I use is my favourite Christmas cake recipe. It's the one I have used for the past 20 years, and it really is so easy that even the children can make them.
So here we go - the perfect mini Christmas cakes. Guess what my teacher gifts are going to be this year.
Mini Christmas cakesCourse: Uncategorized
Mini Christmas cakes
- Pre-soaking the fruit
200g mixed fruit *
12g glace cherries *
12g candied peel *
25ml brandy, optional
- For the cake
56g unsalted butter
56g soft brown sugar *
56g plain flour *
1/4 tsp nutmeg *
1/2 tsp mixed spice *
pinch of salt
1/2 tbsp black treacle
- The night before you want to make the cake, place all the dried fruit in a large bowl and pour over the brandy. Stir well and leave, covered with a clean cloth, overnight. (OPTIONAL)
- Pre-heat the oven to 140°/120° fan/ Gas 1.
- Line and grease all your tins. Use a small baked bean tin for the cooking. Take the long thin strip of baking parchment and place in the bottom of the tin as a handle. Next take the thicker strip and fold one long edge over about 2cms and then cut a small diagonal cut up to the crease. Place in the tin, cut edge down, and make sure the little cuts are pointing in to the centre of the tin. Lay the circle in the bottom. Repeat for the other 2 tins.
- In a mixing bowl, cream together the butter and sugar. This just means to stir the butter and sugar together until it looks like this..
- In a separate bowl, beat the eggs.
Add the eggs and flour to the butter and sugar and mix well until all ingredients are combined.
- Add in the salt, spices, and the treacle and mix .
- Add to the fruit and stir well again.
- Share the mixture amongst the tins and then wrap a layer of greaseproof or newspaper around the outside of the tin to stop them burning. Bake for at least an hour. After an hour, check with a skewer to see if they are cooked.
- Once they are cooked, remove from the oven and take off the paper from the outside of the tin. Leave for 10 minutes and then very carefully remove the cakes from the tins. You can then decorate with marzipan and fondant circles if you wish.
- * all these ingredients are included in your baking kit. You just need to add butter, egg, salt, and treacle. Treacle can be replaced with syrup.
- To upscale this recipe, to make a full sized cake, add the eggs a little at a time, and incorporate well before adding any more. This should stop the mixture curdling, however, if it begins to split, add some flour and mix well. Curdled mixture WILL NOT affect the deliciousness of this cake.