Fruit Cake (Cupcake)

Name: Fruit Cake (Cupcake)
Ingredients: 110g Butter (softened); 110g Golden fine granulated sugar; 2 pieces Large free-range eggs; 110g Self-rising flour; 1 teaspoon Baking powder; 1/2 teaspoon Mixed spices or pumpkin pie spice; 50g Raisins (soaked in rum or brandy for 1 hour, drained); 18 pieces Candied cherries (quartered); 1 tablespoon Milk (adjust as needed for consistency); 1 portion Fondant icing (mixed with lemon juice, see page 68); 2 tablespoons Royal icing (see page 16); as needed Silver bead sugar

This light sponge cake is infused with rum-soaked raisins and candied cherries, and decorated with fondant featuring a Christmas tree pattern on top.

Varies

Medium

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Story

This charming festive treat is a playful, portable twist on traditional holiday fruit cake, perfect for Christmas gatherings or cozy winter afternoons. Its soft, fluffy texture and cheerful fondant Christmas tree topper bring a warm, joyful seasonal touch to any occasion.

Ingredients

Butter (softened) 110g

Golden fine granulated sugar 110g

Large free-range eggs 2 pieces

Self-rising flour 110g

Baking powder 1 teaspoon

Mixed spices or pumpkin pie spice 1/2 teaspoon

Raisins (soaked in rum or brandy for 1 hour, drained) 50g

Candied cherries (quartered) 18 pieces

Milk (adjust as needed for consistency) 1 tablespoon

Fondant icing (mixed with lemon juice, see page 68) 1 portion

Royal icing (see page 16) 2 tablespoons

Silver bead sugar as needed

Instructions

Preparation

Preheat the oven to 160°C / 325°F / gas mark 3. Line a 12-hole muffin tin with cupcake liners.

Making the batter

Beat butter and sugar until the mixture turns pale and fluffy. In a separate bowl, beat the eggs, then add them to the butter-sugar mixture slowly in small batches, beating thoroughly after each addition. Add the drained soaked raisins and mix until evenly combined.

Mixing dry ingredients

Sift flour, baking powder and mixed spices into a large bowl, add the chopped cherries and toss to coat them in the flour. Gently fold this dry mixture into the wet mixture using a large metal spoon. If the mixture is too dry, add milk until it slides smoothly off the spoon.

Baking

Carefully spoon the batter into the prepared muffin liners, bake for 20 minutes until the cakes feel firm to the touch and the tops are golden brown. Remove from the oven and let cool.

Decoration

Once the cakes are cooled, prepare fondant icing and spread it on the cakes. Let the icing dry. Transfer royal icing to a piping bag, pipe Christmas tree shapes onto the cakes, and decorate with silver dragées.