Christmas Fairy Cakes
From Sainsbury'sA fairy cake sized Christmas Cake. Get creative and decorate as you like.
Preparation time: 25 Minutes
Cooking time: 45 Minutes
Ingredients
500g Silver Spoon fondant icing
200g Billington's dark muscovado sugar
175g butter
750g mixed dried fruit
2 teaspoons fresh ginger
Zest and juice of 1 orange
85g pecan nuts
3 large eggs
85g Almonds
200g Allinson Nature Friendly plain white flour
½ teaspoon baking powder
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
Method
Tip the sugar, chopped butter, dried fruit, grated ginger and orange zest into a large pan.
Pour over the 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 while you carry on with next steps.
Stir in chopped nuts, beaten 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 150°C, fan 130°C, 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 minutes 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.
Cook's tip: These little cakes will keep in a tin for 3 weeks.
