Christmas crumble fruitcakes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Christmas crumble fruitcakes By You Magazine - December 22, 2019 Crumble + fruitcake = a match made in heaven. These easy-to-make Christmas crumble fruitcakes are delicious eaten slightly warm with a dollop of rum butter. After baking they’ll keep for a couple of days. Chris Alack MAKES 12 CRUMBLE TOPPING 70g light muscovado sugar 70g unsalted butter chilled and diced 100g plain flour ⅓ tsp ground cinnamon CAKES 180g unsalted butter, diced 180g light muscovado sugar 3 medium eggs plus 1 yolk 50ml dark rum 80g currants 40g diced candied peel 40g undyed glacé cherries sliced 180g plain flour 3/4 tsp baking powder icing sugar for dusting 1. Preheat the oven to 190C/170C fan/gas 5. Arrange 12 paper cases in a muffin tray. Place all the crumble topping ingredients in the bowl of a food processor and whiz to fine crumbs, then transfer to a bowl. 2. For the cakes, place the butter and sugar in the bowl of a food processor and cream for several minutes until fluffy. Add the eggs and extra yolk one at a time, then the rum (don’t worry if the mixture appears curdled at this point). Transfer the mixture to a large bowl. Toss the currants, peel and cherries with a little flour to coat. Sift the remaining flour and the baking powder over the cake mixture and gently fold in, followed by the dried and candied fruits. 3. Spoon the cake mixture into the paper cases, half filling them, and scatter over the crumble. Bake the cakes for 25 minutes or until risen and lightly golden on the surface. Leave to cool, then dust with icing sugar. These are delicious eaten slightly warm with a dollop of rum butter. Best on the day of making but they will keep for a couple of days. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved