Mini Ginger and Berry loaves
A fiery Christmas mini cake with ginger and dried berry fruits
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 100 g butter softened
- 100 g self-raising flour
- 80 g caster sugar
- 20 g dark brown sugar
- 2 eggs
- 15 g Whitworths crystallised ginger chopped
- 70 g (1 pack) Whitworths Cherries and Berries mix
For the icing and topping:
- 90 g butter
- 180 g icing sugar
- 1 tsp milk
- 0.5 tsp vanilla extract
- 50 g Whitworths Cherries and Berries mix
Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
Add the crystallised ginger and Cherries and Berries mix and fold in.
Prepare four mini loaf tins by spraying lightly with Lurpak cooking mist.
Spoon equal amounts of the cake mixture into the four tins.
Bake at 180 degrees for approximately 20-25 minutes, or until firm and golden brown. Test with a cake tester to ensure the middle is cooked.
Leave the tins to cool for a few minutes, then remove the loaves from the tins and allow them to cool completely on a cooling rack.
Meanwhile, make the buttercream icing.
Spread the buttercream icing thickly on each loaf, and smooth over the top.
Press the Cherries and Berries mix into the icing gently.
Calories: 843kcal | Carbohydrates: 113g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 184mg | Sodium: 379mg | Potassium: 55mg | Fiber: 3g | Sugar: 87g | Vitamin A: 47.4% | Calcium: 5.9% | Iron: 6.1%