Fruit and Nut Ginger Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup soft butter
- 1 ½ cups powdered sugar
- 3 egg yolks
- 2 eggs
- 2 Tbsps Rum
- 1 Tbsp freshly grated ginger
- ⅔ cup flour
- ½ cup ground Walnut
- 1 tsp Baking powder
- 1 pinch ground cinnamon
- 1 pinch salt
- To decorate
- 4 Tbsps Golden syrup
- 12 Walnut
- 3 Figs (quartered)
Preparation steps
1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and 100g confectioners' sugar until white and fluffy.
3.
Beat in the egg yolks, eggs, rum, ginger and remaining sugar until fluffy.
4.
Mix the flour with the walnuts, baking powder, cinnamon and salt. Stir into the mixture until smooth and blended,
5.
Spoon into the paper cases and bake for about 25 minutes until risen and springy to the touch. Remove from the oven and cool in the tins for 5 minutes, then place on a wire rack to cool.
6.
Heat the golden syrup in a small pan until bubbling. spoon a little on top of each cake and decorate with figs and walnuts.
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