Little Christmas cakes

20 Item


Lemon icing


1.Coarsely chop raisins, dates, figs and cherries.
2.Combine all fruit in large bowl and stir in ½ cup of the brandy. Cover and stand in a cool, dark place overnight or for up to one week, stirring every day.
3.Have butter and eggs at room temperature.
4.Preheat oven to 160°C/325°F. Lightly grease 20 holes of two 12-hole (¹/³-cup/80ml) muffin pans. Line bases with baking paper.
5.Beat butter, sugar and marmalade in small bowl with an electric mixer until combined. Beat in eggs, one at a time. Transfer mixture to large bowl and stir in sifted dry ingredients in two batches. Stir in fruit mixture.
6.Divide mixture between pan holes and smooth tops. Bake for about 30 minutes. Brush hot cake tops with remaining brandy.
7.Stand cakes in pans for 5 minutes before turning, top-side up, onto wire rack to cool.
8.Meanwhile, make lemon icing. Sift icing sugar into medium heatproof bowl. Add juice and enough of the water to make a thick paste.
9.Stir over medium saucepan of simmering water until warm and of a pouring consistency (if icing thickens, place over simmering water until a pouring consistency).
10.Working quickly, spoon a heaped tablespoon of warm icing over each cake. Press a cherry in centre of each cake, stand cakes until icing sets.

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