Directions:
- Preheat the oven to 190. Line cupcake tin with eight paper cases.
- Cream the butter and sugar together until light and fluffy.
- Mix the eggs together in a seperate bowl and gradually beat into the creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
- Fold in the flour and spices, adding enough water to bring the mixture to a dropping consistency. Stir in the fruit.
- Dividie the mixture between the prepared cases. Bake in the middle of the preheated oven for about 15 minutes, or until the cakes are well risen, golden and feel spongy to the touch.
- Mix together the icing sugar with a very little boiling water and when the cakes have cooled, drizzle over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.96 Kcal (1067 kJ) | ||
| Calories from fat | 112.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 70.48mg | 23% | |
| Sodium | 85.16mg | 4% | |
| Potassium | 83.12mg | 2% | |
| Total Carbs | 34.94g | 12% | |
| Sugars | 13.67g | 55% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 432.64 Kcal (1811 kJ) | ||
| Calories from fat | 191.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.23g | 19% | |
|---|---|---|---|
| Cholesterol | 119.6mg | 23% | |
| Sodium | 144.51mg | 4% | |
| Potassium | 141.04mg | 2% | |
| Total Carbs | 59.29g | 12% | |
| Sugars | 23.2g | 55% | |
| Dietary Fiber | 1.35g | 3% | |
| Protein | 3.59g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1mg | 3% | |
| Calcium | 52.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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