Happy 14th day of Advent : Simple Mini Christmas Cake Recipe #CraftyChristmas
What better Christmas table decoration than Mini Christmas Cakes
Heres is what you need:
110g each of raisins, sultanas and currants
25g prunes, finely diced
75ml sloe gin
zest and juice ½ lemon and ½ orange
110g very soft unsalted butter plus extra for greasing
110g dark muscovado sugar
2 large eggs, beaten
1 tablespoon black treacle
140g plain flour
large pinch salt
½ teaspoon mixed spice
50g candied peel
1 tablespoon brandy
¼ jar apricot jam
about 800g golden marzipan
750g-1kg white ready-to-roll icing
Put the dried fruit in a large bowl with the sloe gin, citrus zests and juice. Cover and leave to marinate for three days.
Heat the oven to 140°C (120°C fan oven) gas mark 1. grease a 16-hole cake pan and line with baking parchment.
Beat the butter and sugar together until soft, fluffy and lighter in colour. gradually add the eggs, whisking well between each addition, then beat in the treacle. if the mixture curdles, mix in 1 tablespoon flour.
Fold in the flour, salt and mixed spice, then add the dried fruit and peel. Place in the cake pan and bake for 1-1½hours until a skewer inserted into the cakes comes out clean. Cool, remove from the pans and when cold, keep wrapped in the parchment and clingfilm. store in an airtight container for a month, feeding once a week with brandy.
Put the jam in a pan with a splash of water and heat gently until melted. Push through a sieve to remove the bits and leave to cool.
Trim the cakes to 3cm high so they have flat tops and bottoms. roll out a portion of marzipan to a 4mm thickness. Cut a 3cm-wide strip, brush it with apricot glaze and wrap around the side of the cake, joining the seams so that they butt against each other. Continue with the rest of the cakes.
Take a 20g piece of marzipan and roll into a ball. Flatten and, using your fingers, ease out into a slightly domed disc the same diameter as the cake. Brush the top of a cake with the jam then fix the disc on top, sealing it with the marzipan at the edges. leave to dry for two days in a cool place.
Divide the icing into 16 pieces weighing about 45-50g each. Keeping the rest of the icing covered while you work, roll out a piece of icing into a circle about 4mm thick.
Dust your hands with icing sugar. Brush a marzipanned cake with water. Put the circle of icing on top of the cake and, using your hands, ease the icing down the sides. Trim the excess and rub over the icing with your hands until smooth.
Using festive cutters, gently imprint a pattern into the top of the icing. Fix a ribbon around the base, sticking in place with double-sided tape. Arrange the 16 cakes on a board or give individual ones as gifts.