Name: Festive Spiced Fruit Mug Cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 50 g butter; 0.5 tbsp brandy; 25 g raisins; 25 g sultanas; 25 g mixed peel; 4 piece glacé or dried cherries; 50 g self-raising flour; 1 piece egg; 25 g ground almonds; 0.25 tsp ground cinnamon; 50 g soft light brown sugar; brandy butter

Festive Spiced Fruit Mug Cakes are a tradition that started somewhat accidentally in my family. I was always tasked with bringing dessert to Christmas gatherings, and one year, short on time and ingredients, I threw together a quick mug cake recipe using what I had on hand – dried fruits leftover from Christmas baking, a splash of brandy, and some warming spices. The result was surprisingly delicious and became a requested treat every year since. The beauty of these mug cakes lies in the interplay of textures and flavors. The dried fruits – raisins, sultanas, mixed peel, and glacé cherries – provide a chewy sweetness and a concentrated fruitiness that is quintessential to Christmas baking. The brandy not only adds a subtle warmth but also helps to plump up the dried fruits, making them even more succulent. The ground almonds contribute a delicate nutty flavor and a slightly denser texture, preventing the cakes from becoming too light and airy. Cinnamon provides that classic festive spice, but you could easily experiment with other warming spices like nutmeg, ginger, or even a pinch of cloves. The soft light brown sugar adds a caramel-like sweetness and moisture, keeping the cakes tender. When using the Thermomix®, the key is to not overmix the batter. The initial melting of the butter and infusing the fruit is straightforward. Make sure the butter is fully melted before adding the fruit to ensure even distribution. When combining the wet and dry ingredients, mix only until just combined. Overmixing will develop the gluten in the flour, resulting in a tougher cake. If you don't have self-raising flour, you can substitute plain flour with a teaspoon of baking powder. Buttering the mugs thoroughly is essential to prevent the cakes from sticking. Lining them with baking parchment, as suggested, makes it even easier to turn them out, but it’s not strictly necessary if you prefer to eat them straight from the mug. For variations, you could easily make these vegetarian by simply ensuring your brandy butter topping is vegetarian-friendly (some contain animal rennet). A vegan version would require substituting the butter with a vegan butter alternative and the egg with an egg replacer like applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes). You can also adjust the spices to your liking. A pinch of mixed spice or a dash of cardamom would also work well. These mug cakes are best served warm. A dollop of brandy butter is the classic accompaniment, but custard, whipped cream, or even a scoop of vanilla ice cream would also be delicious. A dusting of icing sugar adds a festive touch. While these are best enjoyed immediately, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before dividing it into the mugs and microwaving. You can also assemble the dry ingredients in advance and store them in an airtight container. When you're ready to bake, simply add the melted butter, brandy-soaked fruit, and egg.

Festive Spiced Fruit Mug Cakes

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Description

Ingredients (12 ingredients)

Preparation (4 steps)

Melt butter and infuse fruit

Prepare the mugs

Combine ingredients

Divide and cook

Finished cooking? Great! 🎉

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