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Christmas Fairy Cakes

Recipe Submitted By: bakingmad

A fairy cake sized Christmas Cake. Get creative and decorate as you like.

200 grams	Dark Muscovado (Billington's)
175 grams	Butter chopped
3	Happy Eggs large, beaten
200 grams	Plain White Flour (Allinson Nature Friendly)
0.50 tsp	Baking Powder
1 tsp	Ground mixed spice
1 tsp	Ground Cinnamon
2 tsp	Ginger fresh grated
1	Orange zest and juice
750 grams	Mixed Dried Fruit
85 grams	Pecan Nuts chopped
85 grams	Almonds grounds

500 grams

Fondant Icing (Silver Spoon)

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Tip your sugar, butter, dried fruit, ginger orange zest and juice into a large pan.
Pour over the juice and turn the heat on and slowly bring to the boil, stirring frequently to melt the butter.
Reduce the heat and bubble gently for 10 minutes – stir regularly. Set aside to cool
Stir in the nuts, eggs and ground almonds into the fruit
Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.
Heat oven to 150°C/130°C fan/gas 2. Scoop the cake mix into 24 fairy cake cases then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack
Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake, then leave to set. Will keep in a tin for 3 weeks.