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Christmas cakes with brandy frosting

Christmas cakes with brandy frosting

Recipe Submitted By: bakingmad

Ideally soak the fruit before you want to bake the cakes. These are ideal food gifts for the festive season. This cake has the richest flavour of all Billingtons sugar range which adds a rich dark colour to the cakes too.

Preparation Time 1 hour
Baking Time 40 minutes
Portions makes 10 little cakes
Skill Level Easy
Average Rating 0 stars
 

Christmas cakes with brandy frosting Ingredients

250 grams Mixed Dried Fruit
125 ml Dark Rum
75 ml Sherry
250 grams Butter
225 grams Molasses Sugar (Billington's) Molasses Sugar (Billington's)
3 Free Range Eggs Lightly beaten Free Range Eggs
250 grams Self Raising Wholemeal Flour (Allinson) Self Raising Wholemeal Flour (Allinson)
2 tbsp Ground mixed spice
4 Stem Ginger, Drained and chopped
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Additional Ingredients

150 grams Butter unsalted
150 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
150 grams Cream cheese
1 tbsp Brandy, or ginger wine or sherry
 

This recipe uses

  • Molasses Sugar (Billington's)
  • Free Range Eggs
  • Self Raising Wholemeal Flour (Allinson)
  • Golden Icing Sugar (Billington's)

How to make Christmas cakes with brandy frosting

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  1. Put the dried fruit into a bowl, add the dark rum and sherry and stir everything together. Cover and ideally leave to soak for up to a week. method tip
  2. Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180°C/ 170°C fan / gas mark 4.
  3. Cream the butter and Molasses Sugar together in a bowl with a hand held mixer until soft and fluffy. method tip
  4. Gradually add the eggs a little at a time, adding 2 tablespoons of Allinson Wholemeal Self Raising Flour to stop the mixture curdling.
  5. Sift in the remaining flour and mixed spice, then fold in the stem ginger. method tip
  6. Put half the macerated fruit into a processor and whizz until it’s smooth.
  7. Add to the flour with the rest of the fruit and boozy liquid. Fold everything together. Spoon into prepared tin, smoothing over the surface, leaving a slight dip in the surface.
  8. Bake for 40 minutes. Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed. method tip
  9. For fresh brandy frosting, put 150 g (5 oz) each of unsalted butter, Unrefined Golden Icing Sugar and cream cheese into a processor with 1 tablespoon of brandy, ginger wine or sherry. Whizz together until blended.
  10. Use a palette knife to spread the icing over the top of the cake, smoothing and peaking. Wrap a ribbon around the sides if liked to decorate.
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