Christmas fairy cakes Recipe

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makes:

24

Skill:

medium

Prep:

20 min

Cooking:

45 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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
  • ½ 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

  • First, weigh out your ingredients. Pour your sugar, butter, dried fruit, ginger orange zest and juice into a large pan.

  • Pour over the rum/brandy/juice and turn the heat on and slowly bring to the boil, stirring frequently to melt the butter.

  • Reduce the heat and bubble gently for 10 minutes – stir regularly. Set aside to cool.

  • 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.

  • 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.

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