MINI christ­mas cakes

Style at Home (UK) - - Treats To Give -

Takes 3 hrs makes 16 mini cakes Mix 800g mixed dried fruits, zest and juice 1 lemon and 1 or­ange and 3tbsp rum in a pan. Heat gently for 1 min, set aside for 30 mins. Pre­heat the oven to 150°C/ Gas 2. Triple-line an 18cm square cake tin with bak­ing parch­ment. Whisk to­gether 250g plain flour, 1tbsp mixed spice, 225g soft brown sugar, 225g but­ter and 4 eggs for 5 mins un­til light. Fold in the fruit and nuts, spoon into the tin. Cover with bak­ing parch­ment and bake for 21⁄2hrs. Cool in the tin for 1hr then put on a wire rack. Cut into 16 cakes. Roll out 2kg marzi­pan. Brush each cake with 1tbsp apri­cot glaze and cover with marzi­pan, smooth­ing the sides and trim­ming the edges. Roll out 1kg white sug­arpaste and cover 8 cakes, smooth­ing and trim­ming again. Re­peat with 1kg blue sug­arpaste for the re­main­ing cakes. Dec­o­rate with ed­i­ble snowflakes and gin­ger­bread dec­o­ra­tions and rib­bon.

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