Mini glace fruit cakes desserts recipes

 
Mini glace fruit cakes desserts recipes
    Ingredients

    400g butter, chopped
    2 x 375g packets dried mixed fruit
    2 cups dried pitted dates, chopped
    1 cup pitted prunes, chopped
    1 cup glace cherries, halved
    1 cup dried cranberries
    2/3 cup brandy
    1/3 cup orange and mandarin marmalade
    2 tablespoons golden syrup
    1 1/2 cups firmly packed brown sugar
    1 teaspoon bicarbonate of soda
    6 eggs, lightly beaten
    3 cups plain flour
    2/3 cup self-raising flour
    1 tablespoon mixed spice
    250g glace pineapple, chopped
    250g glace apricots, chopped
    2 x 100g packets multi-coloured glace cherries
    1 cup blanched almonds
    3/4 cup apricot jam, warmed, sieved


Mini glace fruit cakes desserts recipes
    Method

    Step 1

    Grease 20 holes of four 6-hole, 3/4 cup-capacity Texas muffin pans. Line base and side of each hole with a 5cm x 22cm strip baking paper.
    Step 2

    Place butter, dried mixed fruit, dates, prunes, cherries, cranberries, brandy, marmalade, golden syrup and sugar in a large saucepan over medium heat. Cook, stirring, for 10 minutes or until butter has melted and sugar has dissolved. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool completely.
    Step 3

    Stir egg into fruit mixture. Sift over flours and mixed spice. Stir to combine. Divide evenly into prepared pans. Level tops.
    Step 4

    Combine pineapple, apricot, cherries and almonds in a bowl. Divide among cakes, gently pressing down on topping.
    Step 5

    Bake for 35 minutes. Cover with foil. Bake for a further 45 minutes or until a skewer inserted in centre comes out clean. Cool cakes in pans for 2 hours. Transfer to a wire rack to cool completely.
    Step 6

    Brush apricot jam over cakes. Allow to set. Serve.

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3/10/2016 06:33:00 PM