Mini Christmas cakes recipe
Ingredients
1 tablespoon ground cinnamon
200g dark chocolate, coarsely chopped
1 x 120g pkt dry-roasted hazelnuts, coarsely chopped
750g Orchard White Icing
Ribbon, to decorate
Silver cachous, to decorate
235g (1 1/2 cups) dried pitted dates, coarsely chopped
2 x 100g pkts red glace cherries, halved
95g (1/2 cup) raisins
90g (1/2 cup) sultanas
250ml (1 cup) brandy
Melted butter, to grease
200g unsalted butter, at room temperature
160g (1 cup, lightly packed) brown sugar
3 eggs
150g (1 cup) plain flour
1 teaspoon baking powder
Mini Christmas cakes recipe
Method
Step 1
Combine the dates, cherries, raisins and sultanas in a large glass or ceramic bowl. Stir in the brandy. Cover and set aside overnight to macerate.
Step 2
Preheat oven to 180°C. Brush a 27cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.
Step 3
Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and cinnamon, and fold to combine. Stir in the chocolate and hazelnuts. Spoon into the prepared pan and smooth the surface (see tip 1). Tap the pan on the benchtop a few times to settle the mixture.
Step 4
Bake in oven for 30 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Step 5
Use a sharp knife to cut the cake into 4cm-square pieces.
Step 6
Soften the icing following packet directions, if necessary. Roll out half the icing on a sheet of non-stick baking paper until 3mm thick. Cut into 7cm-square pieces. Cover a piece of cake with a piece of icing and trim if necessary (see tip 2). Wrap ribbon around the sides and use pins to secure. Repeat with the remaining cake and icing.
Step 7
Press cachous firmly into the top of each cake to decorate.
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