Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 160°C (320°F) and prepare the miniature cake tins.
- Cream together 100g of softened butter and 100g of light brown sugar until light and fluffy.
- Gradually add in 2 beaten large eggs and mix until fully incorporated.
- Sift in 200g of self-raising flour and 1 teaspoon of ground mixed spice, and gently fold together.
- Fold in 200g of mixed dried fruit and 2 tablespoons of brandy or orange juice until combined.
- Spoon the batter into prepared miniature cake tins, filling them about three-quarters full.
- Bake in the oven for 25 to 30 minutes until a toothpick comes out clean.
- Cool the cakes in the tins for about 5 minutes, then transfer to a wire rack.
- Optional: Mix 200g of sifted icing sugar with warm water for icing, and drizzle over the cooled cakes.
Nutrition
Notes
Ensure all ingredients are at room temperature for best results. Feel free to customize the dried fruits used.