Individual Rich Christmas Fruitcakes

Makes 12 cupcakes 

Prep 30 mins, plus fruit soaking time.

Bake time 1 hour 15 mins approx

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market.

This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping - time is money!

The secret is to soak the fruit thoroughly and way ahead of time, so all the booze you need is already in there - then it permeates through the whole cake as it matures.

Mature them for a month. It should keep well for about 6 months.

Individual Rich Christmas Fruitcakes

Ingredients:

 650g mixed dried fruit, with or without peel as you prefer

200g glace cherries

1 tsp orange essence

100ml brandy

1 tsp ground mixed spice

200g butter, very soft

200g light brown soft sugar

200g room temp eggs, weighed in shells

200g plain flour

A handful of flaked almonds to decorate

Method:

1. Mix the orange essence into the brandy.

2. Add half of the glace cherries to the dried fruit in a glass or stoneware/ceramic bowl. Pour the brandy over, add the mixed spice. Stir well and cover with cling film.

Leave to stand for at least 24 hours, but the longer the better - I used to leave it 2 weeks. Stir occasionally. The fruit should feel damp and squishy.

3. For best results, use a silicon muffin tray - place it on a baking sheet to keep level. If you don't have a silicon tray, use a standard muffin tin, but use double muffin liners.

4. Preheat the oven to 130C, 110C fan, gas mark 1.

5. In a large bowl, using an electric mixer, beat together the softened butter and sugar.

6. Add the eggs, beat until smooth, then gently stir in the flour until just combined.

7. Give the fruit one last stir, drain off any excess liquid, then throw it into the cake mix. Don't kill your mixer - get a disposable glove on and mix it all together by hand.

8. Divide between the muffin tray and smooth over the tops, taking care to wipe up any mess around the cupcakes. Scatter the remaining cherries over the top, plus the flaked almonds. Bake for approx. 1 hour 15 mins in the middle of the oven. The tops should spring back when lightly pressed in the centre. If the cakes start to look darker than you would like, cover with foil.

9. Cool completely in the tin. Don't wrap and store it until you are 100% certain that they are room temp in the centre. They will feel firm on top, but this will soften as the cake matures.

10. Store in an airtight tub in a cool, dry place. They should keep for a few months depending on the storage conditions and alcohol content.