Name: Wedding bells
Cook time: 105 min
Total time: 105 min
Ingredients: 90 gram butter, softened; 1/2 cup firmly packed light brown sugar; 2 eggs; 1 tablespoon orange marmalade; 2 1/3 cup (375g) mixed dried fruit, chopped finely; 2/3 cup plain flour; 2 tablespoon self-raising flour; 1 teaspoon mixed spice; 2 tablespoon sweet sherry; 1 tablespoon sweet sherry, extra; 1/3 cup apricot jam, warmed, strained; 315 gram ready-made white icing; 8 centimetre round cutter; 4 centimetre bell-shaped cutter silver cachous

Ingredients

90 gram butter, softened

1/2 cup firmly packed light brown sugar

2 eggs

1 tablespoon orange marmalade

2 1/3 cup (375g) mixed dried fruit, chopped finely

2/3 cup plain flour

2 tablespoon self-raising flour

1 teaspoon mixed spice

2 tablespoon sweet sherry

1 tablespoon sweet sherry, extra

1/3 cup apricot jam, warmed, strained

315 gram ready-made white icing

8 centimetre round cutter

4 centimetre bell-shaped cutter silver cachous

Method

1.Preheat oven to 150°C/300°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, sugar and eggs in small bowl with electric mixer until combined; transfer mixture to medium bowl. Stir in marmalade and fruit, then sifted dry ingredients and sherry. Drop 1/3 cups of mixture into paper cases.

3.Bake about 1¼ hours. Brush cakes with extra sherry. Cover pan with foil; cool cakes in pan overnight.

4.Brush cake tops with jam. Roll icing between sheets of baking (parchment) paper until 1cm (½ inch) thick. Using cutter, cut 8cm rounds from the icing. Cut 4cm bell shape from the centre of each round. Position rounds on cake tops. Fill the bell shapes with a single layer of silver cachous.

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Ingredients

Method

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