In our house we all love Fruit Cake, especially when it’s homemade with all our favourite dried fruits. There’s always glace cherries and sultanas, and sometimes dried pineapple and almonds, and at Christmas craisins as well.
Usually I make one big cake but during the year I tried Jill Dupleix’s recipe for Baby Fruit cakes and loved it so much that we decided to make these instead. I’m sure the reason my husband and the boys voted this way was because you can get so much more in one whole baby fruit cake than in a standard slice, without looking greedy!
The key to making your Christmas Cake taste sensational is for everyone in the family (or at least everyone who is at home) to have a turn stirring it. They must stir the love into it to make it taste truly magical.
It works every time!
We made a double batch but I’m still not sure that these will last until Christmas day…they just taste soooooo good! Here’s the recipe, available in Jill Dupleix’s ‘Totally Simple Food’. I hope you’ve asked Santa for a copy if I haven’t already convinced you to go out and buy one with all my posts on Totally Simple Food this year!
Baby Fruit Cakes from Jill Dupleix’s Totally Simple Food
150 g butter
300 g sultanas
300 g currants (I actually used craisins, glace cherries and blanched almonds)
180 g soft brown sugar
1 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
250 ml water
2 eggs, well beaten
150 g plain flour
150 g self-raising flour
- Heat the oven to 180 C/Gas 4. Combine the butter, sultanas, currants, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from the heat and allow to cool.
- Add the eggs and beat well. Sift the two flours together, add to the mixture, and beat thoroughly.
- Pour into lightly buttered or oiled muffin tin moulds or muffin tray lined with muffin paper cases. Bake for 30 minutes, or until a skewer inserted into the centre comes our clean.
- Allow to cool before removing from the moulds. Store in an airtight container for up to 3 days.