There’s something utterly charming about a tray of sultana fruit cakes baked in delicate fairy cup holders. Whether you’re preparing for a cosy family gathering or simply indulging in a mid-afternoon treat, these cakes bring a delightful sweetness to any occasion.
Sultanas, with their plump texture and natural sweetness, lend themselves beautifully to these cakes. When baked, they turn irresistibly juicy, blending with the soft, buttery crumb of the cake to create a bite-sized piece of heaven. The aroma of these little wonders as they emerge from the oven is enough to brighten even the dullest of days.
One of the best things about these small cakes is their versatility. While sultanas are the star ingredient, they’re by no means the only dried fruit option. The beauty of this recipe lies in how adaptable it is to your tastes and pantry supplies. For those who prefer a tart twist, dried cranberries make an excellent alternative. Their bright, tangy flavour provides a delightful contrast to the sweetness of the cake, making them ideal for winter holidays or celebrations.
Raisins, a close cousin of the sultana, are another classic option. They bring a slightly darker, richer sweetness, which pairs beautifully with spices like cinnamon or nutmeg. Currants, smaller and more intense in flavour, are perfect for those who love a more robust fruitiness.
For a tropical vibe, consider swapping in chopped dried mango or pineapple. These bring a sunny, exotic note to the cakes, making them perfect for summertime teas. Another fantastic choice is dried apricots. Their chewy texture and tangy-sweet profile add a unique depth, particularly when combined with a handful of chopped nuts like almonds or pecans for extra crunch.
Speaking of combinations, mixing different dried fruits can elevate these cakes to a whole new level. Imagine a medley of sultanas, dried cherries, and candied orange peel—each bite offering a different burst of flavour. You could even experiment with dried blueberries for a subtler, mildly sweet touch that pairs well with vanilla or lemon zest in the batter.
Sultana fruit cakes baked in fairy cup holders aren’t just a treat; they’re a canvas for creativity. Their size makes them wonderfully versatile, too. Serve them warm with a dollop of clotted cream or mascarpone for an indulgent dessert. Alternatively, dust them with powdered sugar for a simple yet elegant finish.
Whether you stick with classic sultanas or explore new combinations of dried fruits, these miniature cakes are bound to bring joy to anyone lucky enough to try them. So next time you’re in the mood to bake, don’t just settle for the ordinary—let your imagination take centre stage and make these tiny cakes a true celebration of flavour.
Sultana Fruit Cakes
These delightful Sultana Fruit Cakes are baked in charming fairy cup holders and bursting with plump sultanas, making them perfect for afternoon tea or a special treat. Simple to make and utterly delicious, they are easily adaptable to include your favourite dried fruits.
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Servings: 12 Cakes
Calories: 195kcal
Ingredients
- 125 g unsalted butter softened
- 100 g caster sugar
- 2 large eggs free range lightly beaten
- 150 g self-raising flour
- 1/2 tsp baking powder
- 100 ml whole milk
- 100 g sultanas or dried fruit such as cranberries, raisins, or chopped apricots
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole fairy cake tin with paper cup cases.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes using an electric mixer or a wooden spoon.125 g unsalted butter, 100 g caster sugar
- Gradually add the beaten eggs, a little at a time, mixing well after each addition to avoid curdling.2 large eggs
- In a separate bowl, sift together the self-raising flour, baking powder and a pinch of salt.150 g self-raising flour, 1/2 tsp baking powder, 1 pinch salt
- Fold the dry ingredients into the butter mixture in two additions, alternating with the milk. Add the vanilla extract and stir until just combined.1 tsp vanilla extract, 100 ml whole milk
- Gently fold the sultanas (or your chosen dried fruit) into the batter, ensuring they are evenly distributed.100 g sultanas
- Divide the batter evenly among the paper cases, filling each about two-thirds full.
- Place the tin in the preheated oven and bake for 18–20 minutes, or until the cakes are golden and a skewer inserted into the centre comes out clean.
- Remove the cakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Optional Toppings:
– Dust with icing sugar for a simple finish.
– Drizzle with a light glaze made from icing sugar and lemon juice.
Tips:
– If using alternative dried fruits, keep the total weight at 100g to maintain the perfect balance of fruit and batter.
– Store the cakes in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition
Calories: 195kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 39mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 319IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.4mg