Ingredients
Method
1.Preheat oven to 150°C/130°C fan-force. Line four 12-hole (⅓-cup/80ml) muffin pans with silver foil and paper cases.
2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined. Transfer mixture to large bowl; stir in marmalade and fruit. Sift flours and spice over mixture, add sherry; mix well.
3.Place 2 level tablespoons of mixture into each case; smooth surface. Bake cakes about 50 minutes. Remove cakes from oven; brush tops with extra sherry. Cover pan tightly with foil; cool cakes in pan.
4.On surface dusted with sifted icing sugar, knead white icing until smooth. Divide icing in half; roll each half out to a thickness of 5mm. Using a 7cm round fluted cutter cut out 24 rounds from each piece of icing.
5.Using a filigree textured plate, gently press an imprint onto each icing round.
6.Brush cakes with marmalade; top with icing rounds. Carefully brush silver lustre over pattern on icing.
We used a plastic filigree textured plate to mark the icing, available from craft or haberdashery shops.
Note
