Name: Festive fruit cakes
Prep time: 90 min
Cook time: 80 min
Total time: 170 min
Yield: 1
Ingredients: 250.00 ml blanched almonds; 250.00 ml pecan nuts; 125.00 ml blanched brazil nuts; 100g glace pineapple; 250.00 ml pitted dried dates; 200g glace cherry; 90g butter, softened; 59.40 gm firmly packed brown sugar; 2 eggs, at room temperature; 20.00 ml brandy or rum; 62.50 ml plain flour; 37.50 gm self-raising flour; 62.50 ml apricot jam; 100g glace apricots, chopped; 100g glace pineapple, chopped; 125.00 ml red and green glace cherries; 125.00 ml pecan nuts

Festive fruit cakes

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Prep Time:
90 minutes

Cook Time:
80 minutes

Total Time:
170 minutes

Get a head start on Christmas baking with these vibrant fruit cakes - perfect for gifting to loved ones.

Ingredients:

250.00 ml blanched almonds
250.00 ml pecan nuts
125.00 ml blanched brazil nuts
100g glace pineapple
250.00 ml pitted dried dates
200g glace cherry
90g butter, softened
59.40 gm firmly packed brown sugar
2 eggs, at room temperature
20.00 ml brandy or rum
62.50 ml plain flour
37.50 gm self-raising flour
62.50 ml apricot jam
100g glace apricots, chopped
100g glace pineapple, chopped
125.00 ml red and green glace cherries
125.00 ml pecan nuts

Instructions:

Preheat the oven to 150°C. Grease 8 pudding molds or Texas muffin tin cups with a 3/4-cup capacity each. Roughly chop almonds, pecans, Brazil nuts, pineapple, dates, and cherries, then place them in a large bowl.
Beat butter and sugar with electric beaters until light and fluffy. Incorporate eggs one at a time, ensuring each is well blended. Mix in brandy. Combine the butter mixture with the fruit mixture and stir thoroughly. Sift over flours and stir until fully incorporated. Divide the mixture evenly among the moulds.
Prepare the glace fruit and nut topping by mixing them in a bowl. Spread the mixture evenly over the cake batter, gently pressing it down.
Bake cakes uncovered for 30 minutes, then cover with foil and continue baking for 45 minutes until a skewer inserted into the center comes out clean. Allow the cakes to cool in the molds for 2 hours, then transfer to a wire rack to cool completely.
Transfer the jam into a microwave-safe bowl and heat it on HIGH for 30 seconds or until warm. Brush the warmed jam over the cakes and let it set.
Keep your cakes fresh and delicious by storing them in a single layer in airtight containers until you're ready to package them.

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