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Recipe Categories
Boozy 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 Billington's sugar range which adds a rich darck colur to the cakes too.
| Preparation Time | 1 hour |
|---|---|
| Baking Time | 40 minutes |
| Portions | makes 10 little cakes |
| Skill Level | Easy |
| Average Rating | ![]() |
Ingredients
| 250 grams | Mixed Dried Fruit | |
| 125 ml | Dark Rum | |
| 75 ml | Sherry | |
| 250 grams | Butter | |
| 225 grams | Billington's Molasses Sugar | ![]() |
| 3 | Eggs Lightly beaten | |
| 250 grams | Allinsons Wholemeal Self Raising Flour | ![]() |
| 2 tbsp | Ground mixed spice | |
| 4 | Stem Ginger Drained and chopped |
Additional Ingredients
| 150 grams | Unsalted Butter | |
| 150 grams | Billington’s Golden Icing Sugar | |
| 150 grams | Cream cheese | |
| 1 tbsp | Brandy Or ginger wine or sherry |
Method
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- 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.
- Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180C/ 170C fan / gas mark 4.
- Cream the butter and Molasses Sugar together in a bowl with a hand held mixer until soft and fluffy.
- Gradually add the eggs a little at a time, adding 2 tablespoons of Allinson Wholemeal Self Raising Flour to stop the mixture curdling.
- Sift in the remaining flour and mixed spice, then fold in the stem ginger.
- Put half the macerated fruit into a processor and whizz until it’s smooth.
- 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.
- Bake for 40 minutes. Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed.
- 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.
- 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.
Remember to review this recipe at www.bakingmad.com
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