Christmas cakes in July, mini style

We Australian's love any excuse for a party and especially a second Christmas in July.

Those of you who love Christmas cake will love this deliciously easy and super moist cake you can make in next to now time. For myself Christmas cake has definitely been an acquired taste, when I was growing up I remember always trying just a sliver of this rich moist fruit cake every Christmas but always turning my little button nose up in a complete disgust! Things have changed since then and now I just can't seem to get enough of it. I look forward to eating Christmas cake any which way; sliced and served cold with a 'cuppa' or slightly warmed up and with lashings of freshly made custard and ice-cream for dessert.

Make the most of the remainder of this cool month of July and give Christmas cakes a chance this winter, you wont be disappointed.

the ingredients

300g butter, cut into small cubes

400g soft brown sugar

500g mixed dried fruit including sultanas, currants, raisins, dates, prunes

2 teaspoons bicarbonate of soda

4 tablespoons brandy

2 teaspoons mixed spice

4 eggs, lightly beaten

400g (2 1/2 cups) wholemeal plain flour

100g pecan nuts. optional

50g raw almonds, optional

lets have some fun

Preheat oven to 150ºC for fifteen minutes.

Melt the butter over medium heat in a large (6L capacity) non-stick pot. Add sugar, dried fruit, bicarb, brandy and 375ml water (1 1/2 cups).

Bring mixture to the boil slowly, stirring until the sugar has dissolved. Reduce heat to low and cook for 4 minutes. Remove from heat and allow to cool to room temperature.

Add mixed spice and eggs to fruit mixture, stir well. Stir in flour.

Pour mixture into silicone 1 cups/12 cup muffin. Decorate the top with the nuts as desired. Bake for 30-35 minutes or until cooked.

Check that the cake's are not cooking too fast. If browning too much cover loosely with foil and continue to bake for remainder of time or until a skewer inserted into the middle of the cakes comes out almost clean. Cool completely in the Pan's. Invert onto wire cake cooling rack, and place in an airtight container or wrap in plastic wrap until required.

Cakes may be frozen for up to 12 months; double wrap in plastic and place in an airtight container. Remove when required.

love amie x