Name: Christmas star cakes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 375 gram packet dried mixed fruit; 1/4 cup glacé cherries, chopped; 1/3 cup brandy, heated; 100 gram butter, at room temperature; 1/2 cup firmly packed dark brown sugar; 1 egg, lightly beaten; 1/4 cup plain flour; 1 teaspoon mixed spice; 1/4 cup apricot jam, warmed; icing sugar, to dust; 250 gram bought marzipan; 500 gram packet white icing; silver cachous and ribbon, to decorate

Christmas star cakes

Decorated with silver cachous and ribbon, these little fruit cakes make the loveliest Christmas gift.

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Makes 2 Item

Prep

15M

Cook

Total

1H 15M

Ingredients

375 gram packet dried mixed fruit

1/4 cup glacé cherries, chopped

1/3 cup brandy, heated

100 gram butter, at room temperature

1/2 cup firmly packed dark brown sugar

1 egg, lightly beaten

1/4 cup plain flour

1 teaspoon mixed spice

1/4 cup apricot jam, warmed

icing sugar, to dust

250 gram bought marzipan

500 gram packet white icing

silver cachous and ribbon, to decorate

Method

1.Combine mixed fruit and cherries in a medium heatproof bowl. Pour brandy over fruit. Cover with plastic food wrap; stand overnight.

2.Preheat oven to 160°C (140°C fan-forced). Grease and flour 4 x 3/4-cup star cake pans. Line bases with baking paper. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Gradually add egg; beat until combined.

3.Stir in fruit mixture. Sift in flour and mixed spice; stir until combined. Spoon into prepared pans; smooth surface. Bake for 55-60 minutes or until a skewer inserted at centre comes out clean. Cool in pans.

4.Brush cakes all over with jam. On a surface dusted with icing sugar, knead marzipan until smooth. Roll until 1.5cm thick. Using base of cake pan as a guide. cut out 2 stars. Place on two of the cakes. Top with remaining cakes.

5.On a surface dusted with icing sugar. knead icing until smooth. Roll out half to a 22cm circle. Place on one of the cakes, easing around sides. Using a sharp knife, cut excess from base. Repeat with remaining icing and cake.

6.Knead off-cuts until smooth. Roll until 1.5cm thick. Using a 4cm star pastry cutter, cut icing into 6 stars. Place 3 stars on each cake. Gently press a cachou into each point. Set. Decorate with ribbon.

Star-shaped pans are sold in supermarkets. Once cakes are iced, don’t refrigerate.
Note

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