Ingredients

  • 200g Billington's dark muscovado sugar
  • 175g butter, roughly diced
  • 750g mixed dried fruit
  • 2 teaspoons fresh ginger, grated
  • 1 orange, zest and juice
  • 85g pecan nuts, chopped
  • 3 large eggs, beaten
  • 85g ground almonds
  • 200g Allinson nature friendly plain white flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 500g Silver Spoon fondant icing
  • 24 cupcake cases

Method

  1. 1

    Preheat the oven to 150°C, fan 130°C, gas mark 2. Line 2 x 12 hole cupcake tins with paper fairy cake cases.

  2. 2

    Tip the sugar, butter, dried fruit, grated ginger, orange zest and juice into a large pan. 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, stirring regularly.

  3. 3

    Remove the fruit mixture from the heat and allow to cool slightly, before stirring in the chopped nuts, beaten eggs and ground almonds.

  4. 4

    Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.

  5. 5

    Scoop the cake mix into the cake cases then level tops with a spoon dipped in hot water. Bake for 35-45 minutes until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

  6. 6

    Make up the fondant icing as per pack instructions to a spreading consistency. Swirl the icing on top of each cupcake with a spoon or palette knife, then leave to set.

  7. 7

    Decorate as desired, you could use fresh holly leaves (wiped clean), edible sprinkles, shapes cut out of coloured sugar paste, marzipan snowmen, or Christmas sweets (such as candy canes).

  8. 8

    Cook's tip: These little cakes will keep in a tin for 3 weeks.

Nutritional Details

Each serving provides
  • Energy 1373kj 328kcal 16%
  • Fat 11.5g 16%
  • Saturates 4.5g 23%
  • Sugars 47.0g 52%
  • Salt 0.2g 3%

% of the Reference Intakes

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