Double the mixture makes 3 of the small round tins. Threw in some clove spice also.
Fruit was mixed with cointreau, also used to feed the cake.
The small tins used took around 1 hour 30 minutes to bake, though I forgot to note the exact timing it will be around this, and they came out just correct with no blackening.
Only matured for 3 weeks, and would perhaps have benefited for a longer period. However it’s a good cake with a tender, non-stodgy crumb. Very pronounced, plump raisins and I wonder if in the more cakey less sticky and fruit dense recipes they might be better served with more currants? I flip between being uncertain about this and rather enjoying them. Something to consider.
I would happily use again, but I feel like there are superior recipes with a certain X factor…
From Short & Sweet, Dan Lepard