traditional bakes,Mini fruitcakes


traditional bakes, Mini fruitcakes
Makes: approximately 10,Preparation time: 30 minutes,Baking time: 40 minutes,Oven temperature: 165°C

• 650ml (500g) mixed cake fruit
• 255ml (21Sg) sugar
• 7,5mI bicarbonate of soda
• 180ml (165g) butter
• 2 extra-|arge eggs
• 700mI (385g) cake flour
• 7,5mI baking powder
• 10ml dried mixed spice
• 125ml (50g) pecan nuts
• 100ml (50g) red glacé cherries, halved
• 75ml brandy
• marzipan
• apricotjam, melted
• plastic icing
• fonda nt roses or butterflies, to decorate

1.Grease and line the bottoms of 10 mini loaf tins. Use any shape of tin but be sure to line them. Cut two cardboard boxes so they will fit onto the oven shelf. Old wine or beer boxes work well.

2.Place the fruit, sugar, bicarbonate of soda, butter and 250ml water in a large pot. Bring to the boil over a medium to high heat. Once the mixture begins to bubble, reduce the heat and simmer gently for 20 minutes. Stir occasionally.

3.Remove the mixture from the heat and set aside to cool. Beat the eggs and set aside. Sift the flour, a pinch of salt, the baking powder and mixed spice.

4.Stir the eggs and the dry ingredients into the fruit mixture until well combined.

5.Fill the tins halfway with the mixture. Put a layer of nuts and cherries into each tin, then top up with the remaining cake mixture.

6.Put the tins into one of the cardboard boxes and cover with the other. Place in the middle ofa preheated oven and bake for 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool slightly, then drizzle with brandy. Leave to cool completely and wrap tightly in tin foil. Sprinkle each cake with 15ml brandy every two to three weeks until ready to serve.

7 To decorate: Trim the cake tops straight and hll any large holes with marzipan. Brush the cake tops with melted apricot jam. Cover the top of each cake with a layer of marzipan and then with plastic icing. Leave to set. Decorate with fondant roses or butterflies.

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