Search

Christmas fairy cakes

(15 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Christmas fairy cakes
Christmas fairy cakes
  • Makes: 24

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Get the kids to help you decorate these cute fairy cakes - they make great gifts for giving out to school friends

Ingredients

  • 200g dark muscovado sugar
  • 175g butter, chopped
  • 3 large eggs, beaten
  • 200g plain flour
  • tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 2 tsp grated fresh ginger
  • Zest and juice of one orange
  • 85g ground almonds
  • 100ml dark rum / brandy / orange juice
  • 750g mixed dried fruit of your choice (e.g. raisins, glace cherries, apricots)
  • 85g nuts (we used chopped pecans) 500g pack fondant icing sugar
  • Holly sprigs to decorate

Method

  1. First, weigh out your ingredients. Pour your sugar, butter, dried fruit, ginger orange zest and juice into a large pan.
  2. Pour over the rum/brandy/juice and turn the heat on and slowly bring to the boil, stirring frequently to melt the butter.
  3. Reduce the heat and bubble gently for 10 minutes stir regularly. Set aside to cool.
  4. Stir in the nuts, eggs and ground almonds into the fruit. Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly. Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 24 fairy cake cases then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
  5. Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake, then leave to set. Will keep in a tin for 3 weeks.

Your rating

Average rating

  • 3
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter