Name: Christmas fairy cakes recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes: 24
Ingredients: 200g dark muscovado sugar; 175g butter, chopped; 3 large eggs, beaten; 200g plain flour; ½ tsp baking powder; 1 tsp mixed spice; 1 tsp cinnamon; 2 tsp grated fresh ginger; Zest and juice of one orange; 85g ground almonds; 100ml dark rum / brandy / orange juice; 750g mixed dried fruit of your choice (e.g. raisins, glace cherries, apricots); 85g nuts (we used chopped pecans) 500g pack fondant icing sugar; Holly sprigs to decorate

By Jessica Dady

published 7 January 2021

These rich Christmas fairy cakes are made with dark muscovado sugar and infused with mixed spices such as cinnamon and ginger.

With a drizzle of dark rum, a sprinkling of ground almonds, and the zest and juice of one orange, you’ve got yourself one mouth-watering, flavour-packed batch of fairy cakes. Decorate with holly sprigs.

Ingredients

200g dark muscovado sugar
175g butter, chopped
3 large eggs, beaten
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
2 tsp grated fresh ginger
Zest and juice of one orange
85g ground almonds
100ml dark rum / brandy / orange juice
750g mixed dried fruit of your choice (e.g. raisins, glace cherries, apricots)
85g nuts (we used chopped pecans) 500g pack fondant icing sugar
Holly sprigs to decorate

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Method

First, weigh out your ingredients. Pour your sugar, butter, dried fruit, ginger orange zest and juice into a large pan.
Pour over the rum/brandy/juice and turn the heat on and slowly bring to the boil, stirring frequently to melt the butter.
Reduce the heat and bubble gently for 10 minutes – stir regularly. Set aside to cool.
Stir in the nuts, eggs and ground almonds into the fruit. Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly. Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 24 fairy cake cases then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake, then leave to set. Will keep in a tin for 3 weeks.

Top tips for making Christmas fairy cakes

These Christmas fairy cakes will keep in an airtight container for up to three weeks without the icing. This makes them the perfect homemade food gift (opens in new tab) for friends and family at Christmas time.

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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.