Tiny Fruity Cakes

  • 350g Whitworths Traditional Mixed Fruit
  • 30g Whitworths Chopped Almonds
  • 150g unsalted butter, plus a little extra for greasing
  • 150g dark brown soft sugar
  • 3 medium eggs
  • 1 small orange, finely grated zest
  • 150g plain flour
  • 3g mixed spice
  • 100g glace cherries, halved

Ready… Steady… Bake…

  • Preheat your oven to 140ºC / Fan 120ºC / gas mark 1 then lightly grease 12 cups of a large muffin tin with a little extra butter.
  • Beat the butter and brown sugar together, until light and fluffy, then add the eggs one at a time, beating thoroughly after each one.
  • Stir in the orange zest. Sift the flour and mixed spice then gently fold into the mix.
  • Fold in the mixed fruit, cherries and almonds.
  • Divide the mixture evenly between the greased cups then smooth the surface level.
  • Bake on the bottom shelf of your preheated oven for 45 minutes.
  • Test the cakes are fully cooked by inserting a skewer into the centre of a cake near to the middle of the tray, when it’s cooked the skewer will come out clean.
  • Leave to cool for 1 hour in the tin then transfer to a wire rack to cool completely.
  • Store in an airtight container. Best enjoyed after a few days when the flavours have matured.
  • These make great gifts, you can always turn them over and marzipan the ‘base’ of each one!
Print recipe
  • 20 mins
  • 45 mins
  • Makes 12