Ingredients
Scale
- 175g softened butter
- 175g light brown soft sugar
- 3 large eggs
- 175g self-raising flour
- 2 tsp ground mixed spice
- 115g mixed dried fruit
- 2 tbsp brandy or orange juice
- For the Icing:
- 115g icing sugar
- 1–2 tbsp warm water
- glacé cherries
- icing holly leaves
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a 12-hole muffin tray with paper cases.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add in the eggs, self-raising flour, and mixed spice, stirring until well combined.
- Gently fold in the mixed dried fruit and brandy or orange juice.
- Spoon the batter evenly into the muffin holes.
- Bake in the preheated oven for 25-30 minutes until golden and a skewer inserted comes out clean.
- Once baked, allow the cakes to cool in the tray for a few minutes before transferring them to a wire rack.
- While they cool, mix the icing sugar with warm water to create a thick paste.
- Once the cakes are completely cool, spoon the icing over each cake and decorate with a glacé cherry and a sprig of icing holly leaves.
Notes
These mini cakes are perfect for sharing or gifting during the holidays. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 20g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg