Preparation Time: 20 minutes
Cooking Time: 40 minutes
- 180g Whitworths Sultanas
- 180g Whitworths Raisins
- 100g Glace Cherries
- 30g Candied Peel
- 50ml Brandy
- 100g Unsalted Butter
- 75g Dark Brown Sugar
- 100g Plain Flour
- 2 tsp Mixed Spice
- 1 Small Orange, zest and juice
- ½ tbsp Black Treacle
- 2 Medium Eggs
- 50g Whitworths Flaked Almonds
- Soak the sultanas, raisins, glace cherries and candied peel in the brandy for 48 hours, in a covered bowl, before making the Christmas cakes.
- Preheat the oven to 140°C (Fan 120°C), Gas Mark 1.
- Use 25g of the butter to generously grease the twelve cups of a deep muffin tin.
- Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
- Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
- Add the orange zest and juice along with the black treacle and gradually beat in the eggs, one at a time.
- Fold the alcohol soaked fruit and almonds into the batter and gently mix until evenly distributed.
- Spoon the mixture into the greased muffin tin cups. Fill to the top of each cup, but do not overfill.
- Bake on the bottom shelf of the preheated oven for 30-40 minutes. To test if the cakes are fully baked, insert a skewer or sharp knife into the centre of one of the cakes. The skewer should come out clean. If there is any mixture on the skewer return to the oven and continue baking until the skewer can be removed clean.
- Leave the cakes to cool completely before removing from the tin. Use a round bladed knife to loosen the sides if required. Store in a airtight container until required.
- To decorate, dust with icing sugar, wrap a festive ribbon around the middle of each cake and top with pomegranate seeds.