Spiced Farmhouse Fairy Cakes

Spiced Farmhouse Fairy Cakes

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Laura@home
Recipe by  Laura@home

“This is a nice family recipe that's easy to remember and tastes delicious! They're very simple, but you can vary flavorings, or add an icing to your own liking. They taste best warm with coffee or tea.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 18 fairy cakes

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
  2. In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
  3. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

Share It

Reviews (16)

Rate This Recipe
Cherry Rae
37

Cherry Rae

There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong.

ENGLISHLADY
23

ENGLISHLADY

I've given this a three because the cakes I made were gorgeous but I made a few alterations to the recipe based on the comments so if I'd kept to the original recipe it would have been too dense and not spicy enough! I added just over a cup full of flour and added a teaspoon of mxed spice in with double the amont of cinnamon and ginger specified. I also Iced these with a cinnamon butter icing and they were delicious! Ligt, fluff, spicy and satisfying.

FunnyCook17
11

FunnyCook17

It was a great desert, not to rich, but just right. The whole family loved it!

More Reviews

Similar Recipes

Fairy Bread
(35)

Fairy Bread

Brown Sugar Spiced Shortbread
(26)

Brown Sugar Spiced Shortbread

Microwave Sponge Pudding
(25)

Microwave Sponge Pudding

Welsh Cakes
(20)

Welsh Cakes

Little French Fudge Cakes
(15)

Little French Fudge Cakes

Cream Tea Cakes
(13)

Cream Tea Cakes

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 18.1 g
  • 6%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Little French Fudge Cakes

>

next recipe:

Fairy Bread