Mini Christmas Cakes with Brandy Icing
Method
Step 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.
Step 2:
Grease and line the base and sides of 10 x 7.5cm 3inch cooking rings. Preheat the oven the oven to 180°C (160°C fan, gas mark 4).
Step 3:
Cream the butter and molasses together in a bowl with a hand held mixer until soft and fluffy.
Step 4:
Gradually add the eggs a little at a time, adding 2 tablespoons of the flour to stop the mixture curdling.
Step 5:
Sift in the remaining flour and mixed spice, then fold in the stem ginger.
Step 6:
Put half of the macerated fruit into a processor and whizz until it is smooth.
Step 7:
Add to the flour with the rest of the fruit and boozy liquid. Fold everything together. Spoon into prepared tins, smoothing over the surface, leaving a slight dip in the surface.
Step 8:
Bake for 40 minutes. Cool in the tins. Remove rings and wrap in foil and put into an airtight container until needed.
Step 9:
For brandy frosting, mix together the butter, icing sugar and cream cheese in a processor with 1 tablespoon of brandy until blended.
Step 10:
Use a palette knife to spread the icing over the top of the cakes, smoothing and peaking. Wrap a ribbon around the sides if liked, to decorate.
