Mini Christmas cakes

Method

1. Turn the oven onto 140C/gas mark 1 and put a shelf onto the centre runner.

2. Grease 10 x 10cm tins using a little of the butter and line with baking parchment.


3. Cream the butter and sugar until light and fluffy, sieve in the flour with the spices, bicarbonate of soda and salt and add the beaten eggs, treacle, apple and orange rind.

4. Add the fruit and nuts to the bowl, mix together.

5. Finally add in the brandy and mix together thoroughly.

6. Spoon the mixture evenly between the tins and press down gently with the back of a spoon to even it out.

7. Bake for around 1 hour or until cooked. Check if it's cooked by inserting a skewer into the centre - if the skewer comes out gooey then leave the cake in the oven for another 10 minutes or until the skewer comes out clean.

Cook's notes: You can make this a normal sized Christmas cake or it will make 10 individual cakes, we use baked bean tins, washed out and lined with baking parchment, they make great Christmas Pressies.

Comments                        add a comment

These cakes are the perfect size for fund raising. Cakes turned out really well, I also used empty pineapple ring tins to make slightly larger cakes.

Ingredients

225g light brown Muscovado sugar
225g Butter, or margarine
225g plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp Bicarbonate of soda
large pinches Salt
4 Eggs, beaten
1 tbsp black treacle
1 apple, grated
1 orange, grated rind
275g raisins
275g currants
275g sultanas
65g slivered or chopped almonds
5 tbsp Brandy

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