Christmas cake muffins
This recipe was passed onto me by a family member who told me to try it out. I did and all I can say is these cakes are so delicious they should be made all year round not just at Xmas! Just omit the the holly if you're making them any other time!
Ingredients
Makes: 12
- 175g butter, softened
- 175g soft brown sugar
- 3 eggs, beaten
- 175g self raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons ground mixed spice
- 115g mixed dried fruit
- 2 tablespoons brandy or orange juice
- For the icing
- 115g icing sugar
- 1 to 2 tablespoons hot water
- 12 glace cherries for decoration
- holly leaves for decoration
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Pre heat oven to 180 C / Gas 4. Put muffin cases in a 12 hole muffin tray.
- Place the butter, sugar, eggs, flour, baking powder and mixed spice in a large bowl and beat with an electric mixer for 3 to 4 minutes until pale and creamy. Fold in the dried mixed fruit and brandy or orange juice. Spoon the mixture into the muffin cases.
- Bake for 25 to 30 until risen and golden or until a skewer inserted into the cakes comes out clean. Leave 4 to 5 minutes, then cool on a wire rack.
- Sift the icing sugar into a bowl and stir in enough of the hot water to make a smooth and thick icing. Spoon onto top of cooled cakes. Top each cake with a cherry and/or holly leaves.
Tip
For those of you who are watching their sugar intake, I have made this recipe using only half the sugar and they taste just as delicious.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
really nice and festive, my only alteration would be to drop the temp by 20 degrees and cook for an extra 5 minutes, it might be that my oven is a bit hot. mine 'caught' a little on the top before the core was cooked. All in all, a great recipe - thank you - 14 Dec 2017