Petite Christmas Cakes
By Chelsea SugarDelicious mini-me Christmas cakes, perfect for sharing or giving as gifts.16 servings
Prep time 20 mins
Cooking time 50 mins
1 cup Chelsea Soft Brown Sugar
1kg mixed dried fruit
1/2 cup sherry
1 tsp mixed spice
1 tsp baking soda
2 Tbsp Chelsea Golden Syrup or Chelsea Treacle
225g plain flour
1 tsp baking powder
1 Tbsp orange zest
200g dried fruit, roughly chopped (e.g. papaya, mango, apple, apricots)
240g nuts (e.g. pecans, almonds, walnuts)
1 cup Chelsea Golden Syrup
Put butter, sugar, fruit, sherry, spice, baking soda and syrup into a saucepan. Cook over a medium heat for 2 minutes, stirring often. Allow to cool (at least 1 hour).
Heat oven to 150°C and grease muffin tray (regular or Texas muffin sized). Beat eggs and stir through cooled fruit. Sift dry ingredients then mix thoroughly with the fruit mixture and orange zest. Spoon into muffin tray then bake for 50 - 55 minutes (regular muffin tin), or 60 - 65 minutes (Texas muffin tin). Decorate once cool.
Heat syrup, mix in fruit and nuts then spoon mixture carefully on to cakes and allow to set.
Makes 16 regular muffin sized cakes or 12 Texas muffin sized cakes.
Tip: This delicious, moist cake mix is perfect for a large family sized Christmas cake - double the mixture to make 2 medium sized Christmas cakes (20cm) or 1 large, deep (26cm) + 1 very small (10cm) Christmas cake. Triple line the sides of cake tin with baking paper, ensure it extends above the sides. Remember to adjust cooking time and check cakes regularly.