Makes 12 cakes
Preparation time 20 minutes
Cooking time 45 minutes
Tiny Fruity Cakes
Ingredients
- 150g unsalted butter, plus a little extra for greasing
- 150g dark brown soft sugar
- 3 medium eggs
- 1 small orange, finely grated zest
- 150g plain flour
- 3g mixed spice
- 350g Whitworths Traditional Mixed Fruit
- 100g glace cherries, halved
- 30g Whitworths Chopped Almonds
Method
- Preheat the oven to 140oC (fan 120oC), Gas Mark 1.
- Lightly grease the 12 cups of a large muffin baking tray with a little extra butter.
- Beat the butter and brown sugar together, until light and fluffy.
- Add the eggs, one at a time, beating thoroughly after each one. Then stir in the grated zest of the orange.
- Sift the flour and the mixed spice together and gently fold into the mix.
- Fold in the traditional mixed fruit, cherries and the chopped almonds, then spoon the mixture evenly between the prepared cups of the muffin tray.
- Smooth the surface level and bake on the bottom shelf of the preheated oven for 45 minutes. To test if the cakes are fully cooked, insert a skewer into the centre of a cake near the middle of the tray. The skewer should come out clean. If not, return to the oven to continue cooking until the skewer is removed clean.
- Leave the cakes to cool for 1 hour, then transfer to a wire rack to cool completely, before storing in an airtight container until required. They are best enjoyed after leaving the flavour to mature for a few days!
- For a fun gift, flip them over and marzipan and ice the 'bottoms' of each of the cakes!
Recipe courtesy of Whitworths
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