Individual fruit and nut cakes Recipe
Ingredients
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
Method
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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