These mini Christmas cake bites are a version of the Trinidad Black Cake. This version is made using Shiraz wine both fortified and still instead of rum – Believe me, your taste buds are going to go crazy over this one!
You will need:
| 1 lb. pitted prunes | 1 1/2 cups Shiraz | 2 tsp. grated lime peel |
| 1 lb. raising | 2 cups fortified shiraz | 2 tsp. Vanilla extract |
| 1 lb. currants | 2 cup brandy | 1 lb cups of flour |
| 1 lb. sultanas | 1 lb. butter | 4 tsp. Baking powder |
| 1/4 lb. mixed peel | 1 lb. sugar | 2 tsp. Ground cinnamon |
| 1/2 lb. cherries | 10 eggs |
Soak fruits in wine and brandy 2-3 days before baking the cake, when you are ready to bake the cake, purée the fruits soaked in a food processor (purée as smooth as you like, I like mine with chunks of fruits.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time; add lime peel and vanilla.
Combine flour, baking powder and cinnamon; fold into creamed mixture gradually.
Add fruit purée
Line cupcake pans with cupcake liners and fill the cupcakes liners with about 3 tablespoons of mixture
Bake in a preheated oven at 170 °C/ 338°F for 45min or until tester comes out clean.
Merry Christmas!
