Little Christmas Cakes with Royal Icing

Little Christmas Cakes with Royal Icing make a delightful change from a big cake and can be prepared, cooked and served so much quicker and easier.

Ingredients

Royal icing

Pre-oven to 180°C (160°C fan-forced). Grease mini muffin tins.
Place mixed fruit, dates, prunes, almonds, orange juice and zeat in a large bowl. Add brown sugar, flours and spices and mix to combine.
Dissolve bicarb soda in cold water and stir through pudding mixture with melted butter. Spoon into prepared tins and bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool.
For Royal Icing, beat egg white and icing sugar together until smooth.
To decorate, drizzle or pipe royal icing over cakes.

Lyndey’s Note: These little cakes will keep in an airtight container for up to one month.