Copyright Guildford Spike WI 2013
Mini Christmas cakes recipe
Perfect for christmas presents, and baked in mini baked bean tins (genius!), here is the Mary Berry mini christmas cakes recipe that we made for Guildford County Schools christmas fair and made a brilliant £80. Merry Christmas ladies!
40g (1 ½ oz) red or natural glace cherries
50g (2oz) each of raisins, sultanas and currants (150g/6oz combined)
25g (1oz) ready-to-eat dried apricots
15 g ( ½ oz) chopped candied peel
2 teaspoons brandy, rum or sherry plus extra for feeding the cake
15g (½ oz) chopped blanched almonds
15g (½ oz) ground almonds
grated rind of ¼ lemon
75g (3oz) plain flour
½ level teaspoon mixed ground spice
50g (2oz) dark muscovado sugar
50g (2oz) softened butter
2 teaspoons black treacle
1 large egg
1 tablespoon flaked almonds
1. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Measure all the dried fruits into a large bowl, add the brandy, rum or sherry, cover the bowl tightly and leave overnight.
2. Pre-heat the oven to 160 degrees C/Fan 140 degrees C/Gas 3. Remove the labels, wash and thoroughly dry three empty 220g (7 ½ oz) baked bean cans. Grease the cans then line the base and sides of each can with baking parchment.
3. Measure the chopped and ground almonds, lemon rind, flour, mixed spice, sugar, butter, treacle and egg into large bowl and mix together. Beat thoroughly for about 2 minutes until the mixture is smooth. Add the soaked fruit and any liquid to the bowl and stir to mix in thoroughly. Spoon the mixture into the prepared cans, spreading it evenly. Level the surfaces and then sprinkle with flaked almonds.
4. Bake in the pre-heated oven for about 1-1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins. Pierce the tops of the cakes in several places with a skewer and spoon in a little brandy , rum or sherry.
5. Remove the cakes from the cans but do not remove the baking parchment as this helps keep the cakes moist. Wrap in more baking parchment and then some foil, and store in a cool place for a week.