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    Friday, December 25, 2015

    Little fruit loaves with toffee nut topping Recipe

    Little fruit loaves with toffee nut topping Recipe

        2 cups Sunbeam mixed dried fruit
        1 1/2 cups finely chopped dried pitted dates
        1/2 cup red glace cherries, quartered
        1/3 cup cream apera (sherry)
        1/3 cup marsala
        125g butter, softened
        1 cup caster sugar
        2 eggs
        1 1/4 cups plain flour
        2 tablespoons self-raising flour
        3/4 cup blanched almonds
        3/4 cup dry roasted hazelnuts
        3/4 cup pecan nuts

    Little fruit loaves with toffee nut topping Recipe

        Step 1

        Place mixed dried fruit, dates, cherries, 2 tablespoons cream apera and 2 tablespoons marsala in a glass or ceramic bowl. Cover. Stand overnight to allow flavours to develop and liquid to absorb.
        Step 2

        Preheat oven to 150°C/130°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line base and long side of each hole with 8cm x 15cm strips of baking paper.
        Step 3

        Using an electric mixer, beat butter and 1/2 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture will curdle). Sift over flours. Stir until just combined. Add 1 tablespoon cream apera and 1 tablespoon marsala and dried fruit mixture. Stir until well combined.
        Step 4

        Divide mixture evenly between prepared pan holes. Level tops. Combine nuts in a bowl. Divide between cakes, gently pressing down on topping.
        Step 5

        Bake for 40 to 45 minutes (covering with foil if over-browning) or until a small knife inserted in centre of 1 cake comes out clean. Remove from oven. Drizzle cakes immediately with remaining cream apera and marsala. Cover with foil. Cool cakes in pan for 2 hours. Transfer to a wire rack to cool completely.
        Step 6

        Combine remaining sugar and 1/2 cup warm water in a heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 12 minutes or until mixture turns golden. Set aside for 30 seconds for bubbles to subside.
        Step 7

        Place cakes on a wire rack set over a baking tray lined with baking paper. Carefully spoon toffee over cakes. Stand for 15 minutes or until toffee has set. Serve.

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    Item Reviewed: Little fruit loaves with toffee nut topping Recipe Rating: 5 Reviewed By: Mrs. Chef
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