[jennyb]

details for john so he can have a cake of his own!!

recipe here:

http://www.billingtons.co.uk/home/recipes/15/boozy-Christmas-cakes?start=10&q=&section=Christmas&sugar=Choose%20a%20sugar%20ingredient

well kind of..... i used Masarla to soak my fruit, soft brown sugar as i didn't have the molasses (i thought i did which was why i chose the recipe! :roll: ) oh and i've realised i forgot the mixed slice!  but it still tastes good (i had to slice the rounded top off to get a flat surface)

i baked them in ramekins instead of individual cake tins which also worked very well.

[Skip]

My friend called by this week with two mini Christmas cakes.  When I asked what baking tins his wife had used he said they were large tins of tuna that they had kept after emptying out the tuna. I don't know about the UK but here Down Under the fish tins seem to have a teflon-like coating inside, making them ideal for baking. So, save your empty fish tins. They are great for baking and, of course, it will keep them out of landfills.  

[jennyb]

i did try it in tin cans,  but the only cans i had at the time were smaller diameter bean tins.

see here:

http://jennybridger.blogspot.com/2008/11/baked-bean-chrstmas-cakes.html

this time (haven't got round to blogging yet) i did use cans than i had saved and use as chefs rings (so the top and bottom removed) but i found using them lined didn't create such a nice smooth edge to the cakes as my ramekins. But also the ramekins had a vertical side unlike the silicone moulds.

[titch]

i have done this with my kids and the children at pre-school - we used tuna tins lined with greaseproof,  (circle at bottom and strip around the sides,)worked a treat, perfect size for elderly relatives and people like me who only want a little piece