Christmas fairy cakes - recipe


Christmas fairy cakes

  • Prepare

  • Serves
    24

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the fairy cake

For the icing

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  1. 1

    Add the sugar, butter, dried fruit, ginger, orange zest and juice to a large pan and slowly bring to the boil, stirring frequently to melt the butter.

    For this step you'll need:

    • 200g Unrefined dark muscovado sugar
    • 175g Butter (unsalted) chopped
    • 750g Dried mixed fruits
    • 2tsp Ginger freshly grated
    • 1 Orange zest
    • 1 Orange juice
  2. 2

    Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool.

  3. 3

    Stir in the nuts, eggs and ground almonds into the fruit mix.

    For this step you'll need:

    • 85g Pecan nuts chopped
    • 3 Egg(s) (free range) large, beaten
  4. 4

    Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.

    For this step you'll need:

    • 200g Plain white flour
    • ½tsp Baking powder
    • 1tsp Mixed spice ground
    • 1tsp Cinnamon ground
  5. 5

    Preheat oven to 150°C (130°C fan, gas mark 2). Scoop the cake mix into 24 fairy cake cases then level the tops with a spoon dipped in hot water.

  6. 6

    Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

  7. 7

    Make up the fondant icing to a spreading consistency using the instructions on pack, then swirl on top of each fairy cake, then leave to set. These cakes will keep in a tin for up to 3 weeks.

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