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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Spiced fruit ring
Makes: 1 large or·4-6 small rings,Preparation time: 35 minutes, plus rising time Baking time: 20-25 minutes
Oven temperature: 200°C

• 420ml (230g)  cake flour
• 10ml ground cinnamon
• 10ml ground mixed spice
• 10ml instant dried yeast
• 45mI (40g) cold butter
• 70mI milk
• 1 large egg, lightly beaten

Filling
• 140ml fresh orange iuice
• 100ml (75g) dried pears, chopped
• 20mI (15g) mixed citrus peel
• 95mI (85gl butter
• 70ml (60g} brown sugar
• 55mI (30g) cake flour
• 80mI (60g) sultanas
• 145mI (60g} pecan nuts, chopped
• 10ml grated orange zest

Glaze
• 30ml milk
• 30ml sugar

1. Mix the flour, spices, yeast and 2mI salt together. Rub the butter in.Mix the milk and the egg together. Make a well in the centre of the dry mixture and pour in the milk mixture. lvlix to form a soft dough. Knead for 10 minutes.

2. Set aside to rise foran hour or until doubled in size.

3. Filling Warm the orange juice a little, then pour over the pears and citrus peel. Leave to cool.

4. Drain the fruit (discard liquid}. Beat the butter and sugar together. Sift in the flour then stir in the fruit, sultanas, nuts and orange zest.

5.Knock back the dough and roll out onto a lightly floured surface to form a 30 x 22cm rectangle. Spread the filling over the dough, then roll up from the long side like a swiss roll. Roll out again gently until it is 50cm in length.

6.Use a sharp knife and cut the dough in half lengthways. Working with the cut sides upwards, twist the halves together, folding the two strips carefully over one another. Put it onto a greased ba king tray and shape into a ring, pinching the ends together. Cover and leave to double in size (for about an hour). Bake in a preheated oven for 20 to 25 minutes, until golden.

7. Glaze Warm the milk and sugar together and brush over the fruit ring as soon as it comes out ofthe oven. Cool on a wire rack.

8. To make individual rings to give to each guest as a take-home gift: Once you have rolled the dough into a 30 x 22cm rectangle, cut it into four to six rectangles. Then continue with the recipe to make smaller individual rings.

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