Mini Xmas Cakes

My poor team! I am too tight to buy them each a present, so I make things. This year I’ve made mini xmas cakes, a la bubble and bake recipe from Good Food. They worked really well and look pretty too (well I think they do!).

You need
# 200g dark muscovado sugar
# 175g butter , chopped
# 700g luxury mixed dried fruits (I used a mix of currants, raisins and sultanas and added some chopped mixed peel too)
# 50g glacé cherries
# 2 tsp grated fresh root ginger
# zest and juice 1 orange
# 100ml brandy
# 85g roughly chopped almonds
# 3 large eggs , beaten
# 85g ground almonds
# 200g plain flour
# ½ tsp baking powder
# 1 tsp mixed spice
# 1 tsp cinnamon
# 250g pack marzipan
# icing sugar
# 2 tbsp warmed apricot jam
# 1 tub pre-made royal icing
# jelly diamond to decorate

Place the sugar, butter, dried fruit, cherries, ginger, brandy, orange zest and juice into a large pan. Heat and slowly bring to the boil. Reduce heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Leave to cool.

Add all the other cake ingredients to the pan and stir well. Spoon into 24 muffin cases and then bake at about 150 for 35 mins or so. Leave to cool.

Paint apricot jam on to the tops then add circles of marzipan. Leave to dry. Top with royal icing and a jelly diamond. Give to people and stand back for the oooooh and ahhhhhhhs.

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