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    Rudolph's Fairy Cakes with Mincemeat

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    Rudolph's Fairy Cakes with Mincemeat

    The surprise addition of mincemeat gives these fairy cakes a really festive flavour. Children will love adding the shiny red Rudolph noses.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Makes: 16


    • 125g unsalted butter, softened
    • 75g caster sugar
    • 2 large eggs, beaten
    • 125g self-raising flour
    • ½ x 410g jar Waitrose Mincemeat
    • 1 tsp baking powder
    • 300g pot SuperCook Easy Ice
    • 100g tub Waitrose Glacé Fruits
    • Provençale Cherries


    1. Preheat the oven to 190°C, gas mark 5. Divide 16 paper cases between two bun tins.
    2. Using an electric whisk, beat the butter and sugar until pale and creamy then whisk in the egg a little at a time.
    3. Fold in the flour, mincemeat and baking powder. Divide the mixture between the cases and bake for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.
    4. Prepare the icing according to pack instructions, then spoon over the cakes, smoothing it with a round-bladed knife. Top each with a cherry.

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    Cook's tips

    If the cake mixture starts to curdle while beating in the eggs, add a little flour.
    These cakes will keep in an airtight container for 3-4 days.


    Use alternative decorations such as silver balls, if you prefer.


    Average user rating

    3 stars