These sweet and fruity traditional cakes are so simple to make.
Servings: 28 cakes
- 1/2 cup butter (115 grams)
- 1 cup caster sugar (plus extra teaspoon/tablespoon for dusting cakes)
- 3 cups plain flour
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- pinch salt
- 1/4 cup raisins
- 3/4 cup sultanas
- 1/4 cup mixed peel or glace cherries (or mix both)
- few drops almond or other essence (optional)
Preheat oven to 180 degrees celsius (fan forced).
Cream butter and sugar in a stand mixer.
Add eggs and any essence and beat again to combine.
Add milk and sifted dry ingredients, a little at a time and alternately.
Stir though raisins and currants.
Put tablespoons of mixture onto baking trays lined with paper, leaving room for spreading. You should have about 28 pieces.
Sprinkle each cake with extra sugar and peel/cherries.
Cook in oven for 20 minutes, until a golden colour.
Allow to cool on a cooling rack.
Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg