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Place the butter, sugar, dried fruits, marmalade, ginger and brandy/orange juice into a large pan and put on the heat and slowly bring to the boil, stirring frequently to melt the butter.
Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.
Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly.
Spoon the cake mix into 12 deep muffin cases
Bake for 35-45 mins until golden and just firm to touch/ an inserted knife should come out clean.
Cool on a wire rack.
Once cooled top with buttercream. I added some gold shimmer spray for the festive touch and then because all I had in my cupboard were shimmer balls and chocolate stars and moons, I added these for decoration too!
They taste just like Christmas pudding!
Do you have a Christmas Cake Recipe to share? Be it muffins, celebration cakes, chocolate logs etc…?
if you have please add it to the link below for others to see and share
I often end up with left over vegetables and try to think up ways of using them up in recipes. So recently I had a butternut squash left and I used half in a hidden veggie pasta sauce and decided to use up the remainder in some fruit cakes. After all, if cakes con count towards your 5 -a -day then I am all for it – any excuse to make and eat cakes I say!
This recipe is really for a loaf cake but because Burton likes to eat cup cakes I have served the batter in cake cases – you can obviously use whichever serving method you prefer.
Hence I call these mini Butternut Squash Cakes
I roasted the squash in a little olive oil and some nutmeg, but you could just grate the flesh that you need when it is raw as you would carrots if that were easier for you.
I then blended it into a textured paste/puree
In a small bowl beat the egg and olive oil together
and bake in the oven for :
about an hour or until a knife comes out clean (loaf cake version)
20 minutes ish for the little cakes
being like a fruit cake if you make them into individual squash ’ems they are more pudding like than light and airy cakes but they taste deeeelicious and Burton enjoyed them too (shock horror!)
I Love Cake – Cakes Containing Vegetables
Courgette, Carrot & Orange Cake
With it being Bonfire Night today I thought Burton and I would make some cakes to take to the little family bonfire and firework party which his paternal grandparents are having. Not that there needs to be an excuse to have cake, of course!!
I wanted to create some cupcakes that summed up this yearly tradition so I have come up with
Rocket Fuel Cup Cakes and Chocolate Cinders Cup Cakes.
Having looked through my Primrose Bakery cookbook and the BBC Good Food website I opted for a cup cake recipe which borrowed bits from two recipes with some extra bits thrown in for good measure!!
INGREDIENTS & METHOD:
For both cup cakes you will need (makes about 20 cakes):
whisk the eggs and oil together and add the milk
then divide the mixture into to the paper cake cases and cook in an oven 160oC fan oven/180oC for about 15 minutes (or until a knife comes out of cake clean)
|you can see the mars bars chunks oozing out of the cakes – all sticky & gooey yum!|
Now you could just et them as they are as they are yummy undecorated but of you want to be fancy then for the
I used chocolate buttercream and cheated by buying it ready made and in an aerosol can (Dr.Oetekar) because I cannot pipe buttercream to save my cake making buns 😉
Top all the cakes with the buttercream.
For the Rocket Fuel Cup Cakes
Top butter cream with popping candy!!! i thought this would recreate a mini firework explosion in my mouth!!
However, it is best not to add the fizz whizz until just before serving the cakes otherwise it dissolves a little into the buttercream!
|Rocket Fuel Cup Cake – goes snap crackle & pop in your mouth 🙂|
For the Chocolate Cinders Cup Cakes
Top the buttercream with crushed crunchie bars
|Chocolate Cinders Cup Cakes – crunchie in the mouth 🙂