Christmas Cup Cakes

These are fun to eat at Christmas. Enlist the help of the younger family members to decorate and see how creative they become. If you have time the fruit can be soaked in the orange juice for 5-6 days before making the cup cakes.

Ingredients
Makes 36 (2 inch muffin cases)

 

  • 250g (9oz) butter
  • 250g (9oz) light soft brown sugar
  • 6 free range eggs, beaten
  • 250g (9oz) plain flour
  • 2 tsp mixed spice
  • 50g (1¾ oz) ground almonds
  • 250g (9oz) sultanas (I used green sultanas)
  • 100g (3½ oz) currants
  • 300g (10½ oz) raisins
  • 100g (3½ oz) mixed peel
  • 100g (3½ oz) dried cranberries
  • 200g (7oz) dried chopped apricots
  • 1 orange, rind and juice
  • 50g (1¾ oz) chopped almonds

Decoration:

  • Almond paste
  • Icing – white and coloured
  • Silver dragees

 


Method


Place the butter and sugar into a very large basin or a new, clean washing-up bowl. Cream the butter and sugar together until light and fluffy – it is easier to do this with your (freshly washed!) hand.
Gradually beat in the eggs adding a little of the flour towards the end to avoid curdling.


Fold in the flour, mixed spice and ground almonds. Then mix in the dried fruits, orange rind and juice and the chopped almonds. Place in muffin cases in a tin and gently level the tops.


2, 3 and 4 oven AGA: Slide the muffin tin onto the oven grid shelf in the centre of the simmering oven and bake for about 2-2½ hours, until cooked through. Test by lightly pressing with your finger, the cake should feel spongy, or use a skewer by inserting it into the centre of a cake. If it comes out clean the cake is cooked or listen to the cakes - if they do not ‘sing’, they are cooked.

Allow to cool and then decorate as desired – this allows for the likes and dislikes of almond paste and icing!

 

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