Ingredients Jump to Instructions ↓

  1. 500g raisins

  2. 200g glace orange, chopped

  3. 300g sultanas (golden raisins)

  4. 150g glace cherries, quartered

  5. 150g butter

  6. 165g soft brown sugar

  7. 1 tbsp finely grated orange zest

  8. 250ml freshly squeezed orange juice

  9. 125ml Grand Marnier

  10. 2 eggs, lightly beaten

  11. 2 tbsp orange marmalade

  12. 90g plain flour

  13. 90g self-raising flour

  14. 55g ground almonds

  15. 1 tsp freshly grated nutmeg

  16. 2 tbsp orange marmalade, strained

  17. 500g ready-rolled soft icing

  18. 1 egg white

  19. 165g icing sugar

  20. 1 tsp lemon juice

  21. Red and green food colouring

  22. Silver cachous and edible decorations

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160°C/ 315°F/Gas Mark 23. Line two 12-hole muffin tins with red, green and silver paper cases.

  2. Combine the raisins, glacé orange, sultanas, glacé cherries, butter, brown sugar, orange zest and orange juice in a large saucepan and stir over low heat until the sugar has dissolved. Remove from the heat, stir in the Grand Marnier and allow to cool. When cold, stir in the egg and marmalade, then add the combined flours, ground almonds and nutmeg and mix well.

  3. Spoon the mixture into the prepared tins. Moisten your fingers with water and flatten the surface of each cake. Tap the tins firmly on the work surface to release any air bubbles. Bake for 30 minutes, or until a skewer inserted in the centre of a cake comes out clean.

  4. Remove from the oven, cover each tin with baking paper and wrap in a clean tea towel (dish towel). Allow the cakes to cool, then brush the tops lightly with the strained marmalade.

  5. Roll out the icing until 3 mm ( 1/8 inch) thick and cut out twenty-four 6 cm (2 ½ inch) rounds. Place a round on top of each cake and smooth.

  6. Whisk the egg white in a bowl until foamy. Gradually beat in the icing sugar and add just enough lemon juice to make a smooth icing that holds its shape. Divide the icing in half. Colour one batch green and the other red, then spoon each colour into a piping (icing) bag fitted with a 2 mm ( 1/16 inch) plain nozzle or into a zip-lock bag with a tiny corner snipped off.


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