Tuesday, June 5, 2012

Mini glace fruit cakes recipe

Photo:Mini glace fruit cakes recipe

The home of Tasty Food Recipes invites you to try Mini glace fruit cakes recipe. Enjoy my collection of delicious food recipes and learn how to make Mini glace fruit cakes.

Mix it up this Christmas with these easy festive cakes, loaded with dried and glace fruits.

Cooking Time
190 minutes


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

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.

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.

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

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

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.

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

Storage tips: Wrap all fruitcakes in plastic then foil before storage. Store in airtight containers for up to 2 weeks in a cool, dark place.

Super Food Ideas - December 2011, Page 99
Recipe by Claire Brookman

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