Individual Christmas Cakes

Name: Individual Christmas Cakes
Yield: Makes 12
Ingredients: 250 g (9 oz) unsalted butter, chopped; 250 g (9 oz/1⅔ cups) currants; 60 g (2¼ oz/½ cup) self-raising flour; 185 ml (6 fl oz/¾ cup) bourbon; 2–3 teaspoons lemon juice; 100 g (3½ oz/½ cup) chopped glacé figs; 320 g (11¼ oz/2 cups) chopped raisins; 1 egg white; 250 g (9 oz/2 cups) icing (confectioners’) sugar, sifted; 310 g (11 oz/2½ cups) chopped pecans; 1.2 kg (2 lb 10 oz) soft icing; thin ribbon, to decorate; 100 g (3½ oz/⅓ cup) apricot jam; 185 g (6½ oz/1½ cups) plain (all-purpose) flour; 60 g (2¼ oz) ready-made almond icing; 4 eggs; 230 g (8½ oz/1 cup) dark brown sugar; icing (confectioners’) sugar; green and red food colouring; 60 g (2¼ oz/¼ cup) chopped glacé apricots; 2 teaspoons ground ginger; 2 teaspoons ground nutmeg; 180 g (6½ oz/½ cup) treacle or molasses; 125 ml (4 fl oz/½ cup) bourbon, extra; 110 g (3¾ oz/½ cup) chopped glacé pineapple; 2 teaspoons ground cinnamon

Preparation info

Makes
12

Difficulty
Complex

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 g (2¼ oz/¼ cup) chopped glacé apricots
110

Cake
Vegetarian

Method

Cut the glacé fruits into small pieces. Place in a bowl with the raisins, currants and bourbon and mix. Cover and leave to soak overnight.
Preheat the oven to 150°C (300°F/Gas 2). Lightly grease twelve