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Chocolate, date and nut cakes
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Prep Time:
415 minutes
Cook Time:
45 minutes
Total Time:
460 minutes
Delectable mini cakes, ideal for a post-dinner treat.
Ingredients:
  • 250g unsalted butter, softened
  • 275g muscovado sugar
  • 5 eggs
  • 225g plain flour
  • 75g self-raising flour
  • 25g cocoa powder
  • 400g sultanas
  • 300g pitted prunes, finely chopped
  • 225g fresh dates, pitted, finely chopped
  • 100g pecans, finely chopped
  • 100g glace orange peel, finely chopped
  • 150g dark chocolate, finely chopped
  • 200ml nut-flavoured liqueur (see note)
  • Finely grated rind of 1 orange
Instructions:
  • In a bowl, mix all fruit mixture ingredients. Cover and let it sit at room temperature overnight.
  • Preheat your oven to 150°C. Grease 20 dariole moulds with a 1/2 cup capacity each, then line the bases with baking paper.
  • With an electric mixer, blend butter and sugar until combined. Gently add eggs one at a time until mixed. Sift flours and cocoa over the batter, then mix in the fruit. Pour the batter into moulds, bake for 45 minutes, then let cool in the moulds for 10 minutes before transferring to a wire rack. Once cool, wrap in plastic and store in the fridge for up to 2 months. Serve warm with custard or ice cream.

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