Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 150°C (300°F) and prepare small cake tins by greasing them thoroughly.
- Cream butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Gradually add the beaten eggs to the mixture, stirring well after each addition.
- Sift in flour and mixed spice, gently folding the ingredients until just combined.
- Fold in mixed dried fruit and brandy or orange juice until evenly distributed.
- Spoon batter into prepared tins, filling them about two-thirds full and smoothing the tops.
- Bake for approximately 30-35 minutes, until tops are golden brown and a skewer comes out clean.
- Cool in tins for about 10 minutes, then transfer to a wire rack to cool completely.
- Mix icing sugar with warm water until smooth, adjusting for consistency.
- Once cooled, drizzle icing over each cake and decorate with glacé cherries and icing holly leaves.
Nutrition
Notes
These mini cakes store well, retaining moisture when kept in an airtight container. They can be frozen for longer storage.