Impulse control ...

I merrily pranced round the kitchen suitably garbed for Christmas cake duties on Saturday.  Delia did not fail me.  My cake is sitting resplendent in greaseproof and foil, having had its first dowsing in brandy.  Now things are getting tough around these parts because traditional Christmas purchases are being made, whilst the price is right.  I am now living with a large bottle of Baileys which is, quite frankly, screaming 'come to mama'.  I am sure I will be able to resist but I have a confession, yes that is the inside of a Quality Street tin you see below.  I will leave it at that, shall I?

In place of a Quality Street from my tin, I shall share my mini Christmas cake recipe.   This little gem is the perfect size for a gift or if you are the only one in your family who likes fruit cake and can't stomach eating an entire family sized one over the Christmas period then this is for you.

Baked last night; sorry about the out of focus picture but it was 7am and the evidence is no longer intact for a second attempt. 

Mini Christmas Cake

175g mixed dried fruit
25g glace cherries, washed & chopped (add to dried fruit)
25g nuts (optional, add to fruit)
1tbsp orange juice, sherry, brandy* (soak your fruit, nut & cherry mixture in this overnight)
50g butter
50g soft brown sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 lge beaten egg
1 tsp black treacle

• Grease and line a tin* with a double layer of greaseproof.  Lightly grease with oil.
• Tie a double band of brown paper around the outside
• Light the oven, Gas mark 1-2 (150 C)
• Cream the butter and sugar
• Beat the egg with the black treacle and add to the creamed butter & sugar - mix thoroughly
• Sieve flour with spices and fold into the beaten mixture
• Stir in the fruit, nuts and cherries which have been soaked overnight
• Tip mixture into the tin and smooth out
• Stand on a thick pad of newspaper and bake for 2 to 2 1/2 hours
• Test with skewer
• Leave cake to cool in the tin

If you wish to ice you will need the following;

250g marzipan
1tbsp icing sugar
2 tbsp apricot jam

250g fondant/ready roll icing or if you wish make up your own royal icing

* I tend to use a combination of whatever I have in the cupboard but you can be a little more generous with the measurements because the fruit soaks it up

** I use a pork pie tin purchased from Lakeland but apparently, although I have never tried it, a large baked bean tin is a good substitute.

Happy Baking xxx

Welcome to Fiona at Raindrops and Daisys