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Fig, apricot and pistachio fruitcakes
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Prep Time:
75 minutes
Cook Time:
135 minutes
Total Time:
210 minutes
Pistachio-enhanced fig and apricot fruitcakes offer delightful nuttiness.
Ingredients:
  • 160g mixed dried fruit
  • 190g dried fig
  • 150g apricot
  • 105g pistachio
  • 60ml cointreau
  • 85g marmalade
  • 250g butter, softened
  • 220g caster sugar
  • 1 tsp finely grated orange rind
  • 4 Free Range Eggs
  • 150g plain flour
  • 150g self-raising flour
  • 2.50 gm ground cinnamon
  • Orange marmalade, extra, to brush
  • Cointreau or orange-flavoured liqueur, extra, to drizzle
  • Cinnamon sticks or quills, to decorate
  • 1 orange, thinly sliced
  • 40.00 gm caster sugar
Instructions:
  • In a large bowl, mix together the assortment of fruit, figs, apricots, pistachios, liqueur, and marmalade. Let it sit for 1 hour to soak and enhance the flavors.
  • Preheat your oven to 140C. Line a baking tray with parchment paper. Place orange slices in a single layer on the tray. Sprinkle evenly with sugar. Bake for 1 1/4 hours, turning once, until the oranges are dried but not browned. Let them cool completely on the tray.
  • Preheat your oven to 160C. Grease and line four 6cm x 13cm mini loaf pans, making sure the parchment paper extends 5cm above the rims of the pans.
  • In a bowl, blend butter, sugar, and orange rind with an electric mixer until mixed. Add eggs one at a time, beating thoroughly. Sift in flour and cinnamon, then stir in the fruit mixture. Divide into pans and even out the top with a spoon.
  • Bake for 1 hour, swapping cakes halfway through, or until a skewer comes out clean. Brush hot cakes with extra marmalade and drizzle with extra liqueur. Let them cool completely in the pans.
  • Wrap each cake in a strip of baking paper and adorn with dried orange slices and cinnamon. Secure with kitchen string or a festive ribbon for a charming gift presentation.

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