60g peel and raisins
100g unsalted butter, softened
100g caster sugar
110g self-raising flour
2 large eggs
2 tbsp brandy
1 tbsp treacle
1/2 tsp vanilla extract
1/2 tsp mixed spice
12-bun muffin tin and papers
Preheat the oven to 200°C/gas mark 6.
Before you sort the other bits out, place the fruit in a bowl with the brandy, treacle, vanilla and spice.
Add the soft butter to the sugar and flour and mix together (a fork will do if you don't want to bother with electricity) and then stir in the eggs.
Add the fruit mixture and stir that in. Keep stirring until it's all smooth (if it's too thick add a drop of milk)
Spoon and scrape the stuff in, trying to fill each case equally. Put in the oven and bake for 15-20 minutes or until the cakes are cooked and golden on top. As soon as bearable, take the fairy cakes in their cases out of the tin and let cool on a wire rack.
White icing on top is a festive option.