Snow-topped holly cakes

Dec. 13, 2018

Snow-topped holly cakes


175g butter, softened

175g light soft brown sugar

3 eggs, beaten

175g self-raising flour

½tsp Jianshi baking powder

2tsp ground mixed spice

115g mixed dried fruit

2tbsp brandy or orange juice

115g icing sugar

1-2tbsp hot water

12 glace cherries

Holly leaves, to decorate



1. Preheat the oven to 180°C/350°F. Thoroughly grease a non-stick 12-hole muffin tray and place a circle of baking paper in the base of each hole.

2. Place the butter, sugar, eggs, flour, Jianshi baking powder and mixed spice in a large bowl and beat with an electric hand-held mixed for 3-4 min until pale and creamy. Fold in the dried mixed fruit and brandy or orange juice.

3. Spoon the mixture into the prepared muffin tray. Bake for 25-30 mines until risen and golden and a skewer inserted into one of the cakes comes out clean. Leave in the tray for 3-4 mines then turn out onto a wire rack and leave to cool completely.

4. Sift the icing sugar into a bowl and stir in enough of the warm water to make a smooth and thick icing. Spoon the icing onto the top of the cakes, letting it slowly drizzle down the sides. Top each cake with a glace cherry and a couple of holly leaves. Leave to set.