I know. Its halfway through January and no-one. No. One. cares about Christmas cakes. But they were so cute. I just couldn’t not blog about them.
This is almost entirely the work of He who Cooks. The sewing related contribution was very minor, and only added the finishing touch. Yes. It was cutting the ribbon and securing in place with a pin.
So. What did He who Cooks do?
Well. Baked bean tins are the perfect size for cuteness optimization.
Adding exactly the same amount of cake mix to each tin is greatly facilitated by the scientific method (AKA using scales to measure mass)
Here they are, ready for the oven with their brown paper coat fastened with a kitchen string belt.
A glazed fruit and nut topping. Much easier than icing!
Cooking and sewing!
12 mini (small baked bean tin) cakes
200g glace cherries
500g mixed dried fruit
zest of one orange
200ml sherry (He who Cooks used a mixture of sherry and whisky)
225g butter, softened
225g dark brown sugar
4 large eggs, lightly beaten
225g plain flour
1 tsp ground cinnamon
2 tsp mixed spice
50g whole almonds
1) Put cherries and other dried fruits plus zest in bowl and soak in sherry overnight.
2) Line the cake tin: Lightly grease base and sides. Line sides with a double thickness of baking paper that stands 5cm above tin. Make 1 cm cuts at base to help it lie flat. Line base with double layer of paper.
3) Preheat oven to 150°c. Whisk butter and sugar for 5 min till light and fluffy. Whisk in eggs slowly. When almost added, whisk in some flour to stop it curdling. Fold in flour, spices, fruit and almonds. Spoon into lined tin and make a small dip in the middle of the mixture. Wrap tin in a double thickness of brown paper and tie with piece of string. Cook for 60-90 minutes.