100g butter or margarine
100g soft brown sugar
175g self-raising flour
1 tsp mixed spice
1 tsp golden syrup
450g dried mixed fruit
25g glace cherries, chopped
Preheat the oven to 180C / 350F / Gas 4
Line a muffin tin with paper cases.
Cream the fat and sugar together until light and fluffy. Add eggs one at a time with a spoonful of flour, beating well between each addition. Mix in the salt, spice, milk and syrup with another spoonful of the flour and beat well. Mix the remaining flour with the dried fruit to coat it, then fold it all into the creamy mixture.
Sprinkle work surface with a little icing sugar and roll out the marzipan to about the thickness of a £1 coin, approx. 3mm. Cut out 12 two inch circles and 12 two and a half inch circles.
Spoon about a dessertspoonful of the cake mixture into each cupcake case, add one of the smaller discs of marzipan, then top with another spoonful of cake mix.
Bake for about 10 minutes then reduce the heat to 140C / 275F / Gas 1 for a further 20 minutes. Top each cake with one of the larger marzipan discs then put back in the oven on a high heat for a further 5 minutes, or until the marzipan is golden.
These make a lovely alternative to the more usual fruit cake. The marzipan in the centre gives a layer of melt-in-the-mouth sweetness, while the layer on top cooks to a crisp and sweet topping. And there's so much fruit in them I'm pretty sure they count as one of your five-a-day*
*DISCLAIMER ~ they probably don't