Mini-fruit Cakes – Using the ‘creaming in’ method
You can adapt this recipe by adding your own 50g of your own choice of fruit
e.g. sultanas, blueberries, bannanas
BRING IN A CLEARLY LABELLED PLASTIC CONTAINER TO TAKE HOME
Ingredients
100g self raising flour
100g caster sugar
100g soft margarine or
softened butter
2 standard eggs
Equipment
12 cake cases, cake tin,
weighing scales, sieve, mixing
bowl, wooden spoon, 2 spoons,
cooling rack.
Method
1. Preheat the oven to 200°C or
gas mark 6.
2. Place the case cases in the
cake tin.
3. Cream butter and sugar together
in a mixing bowl until very pale in
4. Beat eggs in a separate bowl.
Add a little of the egg at a time to
Ralph Sadleir School
colour, light in texture and fluffy.
your mixture. Add a little flour if
mixture curdles.
5. Gently fold in the remaining flour
to retain the air in the mixture.
Stir in the dried fruit.
6. Divide the mixture equally
between the cake cases using 2
spoons.
7. Bake in centre of oven for 15 – 20
minutes, until golden.
8. Allow to cool on a cooling rack.
Ralph Sadleir School
Ralph Sadleir School