Mini rum & raisin fruitcakes desserts recipes
Ingredients
Melted butter, to grease
1 tablespoon finely grated orange rind
80ml (1/3 cup) fresh orange juice
265g (1 1/2 cups) raisins, chopped
170g (1 cup) sultanas
250ml (1 cup) dark rum
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs
300g (2 cups) plain flour
40g (1/4 cup) self-raising flour
120g (2/3 cup) blanched almonds
Mini rum & raisin fruitcakes desserts recipes
Method
Step 1
Preheat oven to 160°C. Grease six 310ml (1 1/4-cup) capacity ovenproof ramekins with butter. Line the base and side of each with non-stick baking paper, allowing the side to extend 5cm above the edge. Place on a baking tray.
Step 2
Combine orange rind, orange juice, raisins, sultanas and half the rum in a large bowl. Set aside for 1 hour to soak.
Step 3
Meanwhile, use an electric beater to beat the butter and sugar in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir the egg mixture into the raisin mixture. Fold in the combined flour. Divide among the prepared ramekins. Smooth the surface.
Step 4
Arrange the almonds on top. Bake for 1 hour or until a skewer inserted into the centres comes out clean. Brush with remaining rum. Cover with a clean tea towel. Set aside in the ramekins to cool completely. Turn out of the ramekins.
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