Baking

Fig and cranberry fruit cakes

FIG AND CRANBERRY Fruit Cakes
24 Item
35M

Ingredients

Method

1.Preheat oven to 130°C. Line two 12-hole (20ml) mini muffin pans with paper cases.
2.Beat butter, sugar and egg in small bowl with electric mixer until combined. Stir in marmalade and fruit, then sifted flours, spice and half the sherry. Divide mixture into paper cases.
3.Bake cakes about 35 minutes. Remove cakes from oven and brush tops with the remaining sherry. Cover pans tightly with foil and allow cakes to cool in pans.
4.Knead white icing on surface dusted with sifted icing sugar until smooth. Roll out until 5mm thick. Cut 24 x 4cm fluted round shapes from icing. Brush cold cakes with extra marmalade and top with icing rounds. Brush the bases of the sugar flowers with a little water, push gently into icing.

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