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Mini Cherry Cakes |
-
100 g butter
-
2 large (size 7) eggs
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1 teaspoon baking powder
-
¾ cup sultanas
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-
½ cup sugar
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200g / 3¼ oz flour
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almond essence
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½ cup chopped cherries
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- Method
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- 1. Preheat oven to 180 C (350 F). Grease a mini muffin
tin.
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- 2. Cream butter and sugar until pale, add eggs and
essence. Add
- sifted flour and baking powder then
fruit and mix well.
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- 3. Bake in greased mini muffin pan for 10 minutes at
180 C
- (350 F).
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- 4. Ice cherry cakes when cold and decorate with a
cherry or with
- hundreds and thousands.
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