Chocolate christmas cakes
11
Points®
Total time: 1 hr 25 min • Prep: 40 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Who can resist the traditional fruity Christmas cake? Add a modern twist by making cupcakes. A bite size must have this Christmas!
Ingredients
Prunes, canned in natural juice, drained
180 g, (1 cup), pitted
Sultanas
1 cup(s), (170g)
Currants
⅔ cup(s), (110g)
Dried blueberries
70 g
Coffe, long black
½ cup(s), (125ml)
Vanilla bean extract
2 tsp
Reduced fat oil spread
150 g
Brown sugar
⅔ cup(s), (150g)
Egg(s)
2 medium
Plain flour
1¼ cup(s), (185g)
Cocoa powder
¼ cup(s), (55g)
Ground cinnamon
1 tsp
Bicarbonate of soda
½ tsp
Icing sugar
2 tbs, to decorate
Instructions
1
Preheat oven to 150°C. Place twelve ½-cup (125ml) capacity square baking cases on a baking tray. Combine the prune, sultanas, currants, blueberries, co ffee and vanilla extract in a bowl.
2
Using electric beaters, beat the canola spread and brown sugar until light and flu ffy. Add the eggs, 1 at a time, beating until combined. Stir in the fruit mixture. Sift over the flour, cocoa powder, cinnamon and bicarbonate of soda, and stir until combined.
3
Spoon the mixture into the cases. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
4
To decorate, place a star or bow cut-out over 1 cake. Dust with icing sugar. Remove cut-out and repeat with remaining cakes.
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