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    Saturday, February 13, 2016

    Individual fruit and nut cakes Recipe

    Individual fruit and nut cakes Recipe

        Melted butter, to grease
        100g butter, at room temperature
        60g (1/3 cup, firmly packed) brown sugar
        2 tablespoons honey
        1 teaspoon vanilla bean paste
        2 eggs
        1 x 200g pkt pecans
        250g brazil nuts
        250g unsalted macadamia nuts
        200g dried apricots, halved
        250g dried pineapple
        1 x 250g pkt Angas Park Soft & Juicy Figs, halved
        250g dried pitted dates, halved
        1 x 100g pkt red glacé cherries
        150g (1 cup) self-raising flour, sifted
        60ml (1/4 cup) dark rum
        1 egg white
        230g (1 1/2 cups) pure icing sugar
        1 tablespoon liquid glucose
        Silver cachous, to decorate

     Individual fruit and nut cakes Recipe

        Step 1

        Preheat oven to 160°C. Brush twelve 3.5cm-deep, 6 x 9cm (base measurement) loaf pans with melted butter to grease. Line the bases and long sides with non-stick baking paper, allowing the sides to overhang.
        Step 2

        Use an electric beater to beat the butter, sugar, honey, vanilla bean paste and eggs in a bowl for 3 minutes or until pale and creamy. Add the pecans, brazil nuts, macadamia nuts, apricot, pineapple, fig, dates, cherries, flour and rum. Stir until well combined.
        Step 3

        Divide the mixture among the prepared pans and smooth the surfaces. Bake for 45 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside to cool completely.
        Step 4

        Use an electric beater to beat the egg white in a bowl until foamy. Gradually beat in the icing sugar until light and fluffy. Beat in the glucose. Spread over the top of the cakes and decorate with cachous. Set aside for 1 hour or until the icing is completely set.

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     This topic brought to you from taste.com
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    Item Reviewed: Individual fruit and nut cakes Recipe Rating: 5 Reviewed By: Mrs. Chef
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