Christmas crumble fruitcakes
Best on the day of making but they will keep for a couple of days
MAKES 12
CRUMBLE TOPPING
70g light muscovado sugar
70g unsalted butter chilled and diced
100g plain flour
⅓ tsp ground cinnamon
CAKES
180g unsalted butter, diced
180g light muscovado sugar
3 medium eggs plus 1 yolk
50ml dark rum
80g currants
40g diced candied peel
40g undyed glacé cherries sliced
180g plain flour
¾ tsp baking powder
icing sugar for dusting
- Preheat the oven to 190C/170C fan/gas 5. Arrange 12 paper cases in a muffin tray. Place all the crumble topping ingredients in the bowl of a food processor and whiz to fine crumbs, then transfer to a bowl.
- For the cakes, place the butter and sugar in the bowl of a food processor and cream for several minutes until fluffy. Add the eggs and extra yolk one at a time, then the rum (don’t worry if the mixture appears curdled at this point). Transfer the mixture to a large bowl. Toss the currants, peel and cherries with a little flour to coat. Sift the remaining flour and the baking powder over the cake mixture and gently fold in, followed by the dried and candied fruits.
- Spoon the cake mixture into the paper cases, half filling them, and scatter over the crumble. Bake the cakes for 25 minutes or until risen and lightly golden on the surface. Leave to cool, then dust with icing sugar. These are delicious eaten slightly warm with a dollop of rum butter. Best on the day of making but they will keep for a couple of days.