Detailed step-by-step description of how to cook the dish "Mini Christmas cakes". Try it by all means
- Combine the sultanas, raisins, currants, dates, prunes, cherries, figs, mixed peel, whiskey and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.
- Preheat oven to 150°C. Grease and line the base and sides of six (3/4 cup/185ml capacity) metal dariole moulds with baking paper. Use an electric mixer to beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add to the fruit mixture with the flour and mixed spice and use a wooden spoon to stir until well combined.
- Spoon fruit mixture evenly among the prepared moulds. Tap the bases of the moulds on a bench to settle mixture to the base. Bake in preheated oven for 1 hour or until a skewer inserted in the centres comes out clean. Remove from oven and cover with foil. Turn cake over to sit on foil. Set aside overnight to cool completely.
- To make the royal icing, combine the eggwhite and icing sugar in a small bowl to form a smooth paste. Cut six 10cm-diameter discs from a silver-covered cardboard cake board. Spread a small dot of icing on each cardboard disc. Top with a small piece of baking paper. Use a small, serrated knife to trim the base of each cake. Place the cake, cut-side down, onto each lined board. Fill any holes in cake with pieces of almond paste.
- Heat the jam in a small saucepan over low heat until jam melts. Strain through a fine sieve. Brush half the warm jam over the top and side of each cake. Roll out almond paste on a work surface dusted with icing sugar. Use a 7cm round pastry cutter to cut six discs and place on the top of each cake. Cut the remaining almond paste into 5cm-wide strips and place around the side of each cake. Use hands, dusted in icing sugar, to smooth the surface.
- Knead the fondant icing and divide into six equal portions. Roll an icing portion out to a 3-4mm thick disc. Brush the almond paste with a little of the remaining jam.
- Drape the fondant over the cake and use hands, dusted in icing sugar, to smooth and shape the fondant around the sides of cake. Use a small, sharp knife to trim the edges. Repeat with remaining jam, fondant and cakes.
- Decorate with ribbon, royal icing and silver leaf, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set