I have just made these mini-cakes to sell at a Church Bake Sale.They were very popular and sold out fast.Some people remarked they liked them better than the in your face Easter Eggs that are being pushed at a us at the moment especially for adults.I use small cake tins and 6 inch silver boards and finish the tops with mini- easter eggs , a little chicken and some yellow ribbon.Gingham ribbon also looks nice.The cake is slighty spicy and has a delicious centre of marzipan.
This recipe makes 3 mini round cakes and 1 in a 1lb loaf tin.I line the tins with ready cut liners and a drop of Cake Release.
For the Cake
100g ( 4 oz) red glace cherries
225g (8oz ) butter
225g (8 oz) golden caster sugar
4 large eggs
225 g (8 oz) self-raising flour
275g(14oz) mixed dried fruit(sultanas,currants, citrus peel)
grated rind 2 lemons
2 level teaspoons mixed spice
For the filling and topping
2 packets of bought golden marzipan (500g/1lb) x 2
3 tablespoons apricot jam
beaten egg to glaze
mini easter eggs
Method
1.Pre- heat oven to 150fan/130C/Gas 2
2.Line the cake tins
3.Divide one block of the marzipan into 4 and roll out to the same size as the cake tins
4.Cut the cherries into quarters, rinse under a hot tap then dry on kitchen paper.
5. Put all the cake ingredients into a large bowl and beat until well mixed.
6.Put half the mixture into the tins
7.Place the rolled out marzipan on top of the mixture.Then put the rest of the cake mixture on top of the marzipan.
8.Bake in the oven until well risen and golden brown. about 1 to 1 and a half hours.
9. Cool on a wire rack and leave in the tin for 15 minutes before gently turning out. Run a sharp knife around the inside edge if the cake seems to be sticking.Remove the baking parchment
10.When the cake is cold brush the top with the warmed apricot jam.Roll out the other block of marzipan to fits the tops of the cakes--do this on a little caster sugar.Fit the marzipan on top of the cakes and crimp the edges.
Brush the marzipan topping with beaten egg .brown the top either under a hot grill or use a chef's blow torch.
Decorate with the mini eggs , ribbon , fluffy chickens.The eggs can be stuck down with little icing sugar paste or edible glue as used by cake decorators.
This recipe will also fill a 20cm (8 inch) cake tin if you want one large cake.Bake this size for 2 a half hours.
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