COOKING COMPANION


MINI CHRISTMAS CAKES IN JARS


MAKES 6


225g currants 90g sultanas 90g raisins 25g glacé cherries 25g mixed peel


2 tbsp brandy, plus extra for feeding


115g unsalted butter 115g soft light brown sugar 2 large eggs 115g plain fl our


Quarter tsp ground or grated nutmeg Quarter tsp allspice 25g chopped almonds Zest of half an orange, grated Zest of half a lemon, grated 1 tbsp black treacle


TO DECORATE & SERVE 250g marzipan 400g royal icing


1 The night before making the cake, place the dried fruit,


cherries and mixed peel in a large bowl. Add the brandy and mix thoroughly. Cover the bowl with cling fi lm and leave overnight.


2 Preheat the oven to 140C/ Gas 1. In a large bowl, cream together the butter and sugar until light and fl uff y. Lightly beat the eggs and add to the mixture a little at a time, beating well after each addition.


Gently fold in the fl our, nutmeg and allspice. Add the dried fruit mix, almonds, zest and treacle and fold in gently.


3 Using a teaspoon, carefully divide the mixture between six sterilized Weck jars. Smooth out the top of each and wipe away any mix from the sides of the jars.


4 Cover each jar with a circle of baking parchment with a small hole cut in the centre and bake for approx. one and a half hours, or until the centre of each cake


is fi rm and springy to the touch. Remove from the oven, place on a cooling rack and leave to cool completely.


5 Before decorating, feed each cake with a little more brandy, using a fi ne skewer or toothpick to make several holes in the top and drizzling over.


6 To decorate, roll out the marzipan to about 5mm thick. Use the lid of one jar as a template to cut out six discs, then gently push one marzipan disc into place inside each jar.


7 Using a piping bag, add a layer of royal icing to the top of each cake, then fl uff up the surface of each with a fork to make ‘snow’.


8 Add the rubber seals and lids to the tops of the jars and decorate with festive twine, foliage and gift tags, ready for serving or gifting.


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