These cakes are ideal for fayres, gifts, or just to enjoy at Christmas. I always make mine in the Masterclass square muffin tin and then marzipan and ice them. The following recipe makes 24 cakes.
240g Quartered Glace Cherries
250ml Brandy or Rum
250g Unsalted Butter
230g Soft Dark Brown Sugar
2 tblsps Apricot Jam
2 tblsps Light Treacle or Golden Syrup
1 tblsp Finely Grated Lemon
4 Large Eggs
350g Plain Flour
1 tsp each Ginger, Mixed Spice and Ground Cinnamon
Put the fruit in a bowl with the brandy and leave to soak overnight.
Preheat the oven for 150 degrees or Gas 2. Lightly grease the muffin holes and depending on the tin line the base with some baking paper. [To be honest, I use cake release].
Beat the butter and sugar to just combine. Beat in the jam, treacle and zest. Add the eggs, one at a time, beating after each addition.
Stir the soaked fruit and the combined sifted flour and spices alternately into the butter mixture. Divide the mixture evenly among the holes, right to the top, smoothing the top. Bake for 40 minutes or until the skewer comes out clean when inserted into the centre of a cake. Cool in the tins, then turn out cakes onto a wire rack so that the base becomes the top.
Decorate as required……… and enjoy