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Right Rum Christmas Cake Muffins

Published 12/11/2015

Right Rum Christmas Cake Muffins
Right Rum Christmas Cake Muffins

These mini Christmas cakes are utterly delicious – moist, fruity and full of flavour – and just the perfect size!

Right Rum Christmas Cake Muffins

Makes 8

Prep time: 30 minutes, plus soaking

Cooking time: 50 minutes


  • 150g currants
  • 150g sultanas
  • 150g raisins
  • 100g glace cherries, halved
  • 100ml dark rum
  • 100g Lurpak Unsalted butter
  • 100g dark muscovado sugar
  • 2 eggs, beaten
  • Finely grated zest and juice of 1 orange
  • 150g plain flour
  • Pinch salt
  • 1 tsp ground mixed spice
  • 50g caster sugar
  • Pecan halves, blanched almonds and glace cherries, to decorate


  • Put the currants, sultanas, raisins and glace cherries into a bowl. Add the rum, stirring well. Cover and leave in a cool place for up to 2 days, though at least overnight. This plumps up the fruit to make the muffins deliciously moist.
  • Preheat the oven to 160°C/fan oven 140°C/Gas Mark 3. Put 8 paper or foil muffin cases into a muffin tin.
  • In a large mixing bowl, beat together the Lurpak Unsalted butter and sugar until light and fluffy, using a wooden spoon or hand-held electric mixer. Gradually add the eggs, beating well between each addition. Stir in the orange zest and orange juice. (Don’t worry if the mixture curdles).
  • Sift the flour, salt and mixed spice into the bowl, folding them through with a large metal spoon. Add the soaked dried fruits and stir thoroughly. Share the mixture between the muffin cases. Bake for 50 minutes in the centre of the oven. Cool completely.
  • Put the caster sugar into a saucepan with 100ml water. Heat gently to dissolve, then boil for 1- 2 minutes. Brush over the cakes and arrange the nuts and cherries on top. Brush again with the glaze – be careful as the glaze is really hot!

Cooking tip:

Brandy could be used instead of rum – the choice is yours!

Online Editors

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