Lets kick off this Christmas baking season with an absolutely stunning recipe and what sounds more Christmassy than salted caramel and fruitcake. A combination between a classic Christmas dessert and a modern Christmas taste. Once cooking the spices will make your kitchen smell like Christmas, and once eaten the combination of the firm fruity cake and the sticky salted caramel sauce is perfect. Also can be enjoyed with ice cream, something that I would definitely recommend!
MAKES
About 12 cupcakes
BAKING TIME
15 minutes prep, 30 minutes cooking, 15 minutes decorating
INGREDIENTS
FOR THE CAKE
75g butter
75g caster sugar
2 large eggs
2 tbsp milk
120g plain flour
2 tsp ground nutmeg
40g almonds
175g mixed dried fruit
Dark rum for brushing (optional)
FOR THE TOPPING
Salted caramel sauce (or you could make your own)
EQUIPMENT
Cupcake cases
Cupcake / muffin tin
Wooden spoon or hand mixer
Pestle and mortar
or Food processor (for the almonds)
METHOD
1. Preheat the oven to 170C and put your cupcakes cases in the cupcake tin, 12 should be enough
2. Cream together the butter and sugar, then add the eggs and milk
3. Mix together flour, baking powder and nutmeg in a separate bowl, them combine with the butter/sugar/egg mixture
4. Ground the almonds either by hand or in a food processor, then add to the other mixture
5. Fold the dried fruit into the mixture
6. Put mixture into cupcake cases and bake for 30 minutes
7. When baked, and risen and firm leave to cool
8. Once cool lightly brush dark rum over the top and decorate with salted caramel sauce
9. Enjoy your creation!
I really hope you enjoy my first Christmas-related baking post, I thoroughly enjoyed making and eating these and hope you do to!
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