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Individual fruit and nut cakes
Individual fruit and nut cakes
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Spread holiday cheer with mini Christmas cakes bursting with a medley of nuts and fruits.
Ingredients:
  • Melted butter, to grease
  • 100g butter, at room temperature
  • 60g (1/3 cup, firmly packed) brown sugar
  • 57.20 gm honey
  • 1 tsp 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 Soft & Juicy Figs, halved
  • 250g dried pitted dates, halved
  • 1 x 100g pkt red glace 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
  • 25.00 gm liquid glucose
  • Silver cachous, to decorate
Instructions:
  • Preheat the oven to 160°C. Grease twelve 3.5cm-deep, 6 x 9cm loaf pans with melted butter. Line the bases and long sides with overhanging non-stick baking paper.
  • In a bowl, use an electric beater to whip together butter, sugar, honey, vanilla, and eggs until light and creamy (about 3 minutes). Add pecans, brazil nuts, macadamia nuts, apricot, pineapple, fig, dates, cherries, flour, and rum, mixing until fully combined.
  • Evenly distribute the mixture into the pans and level the tops. Bake until golden and a skewer comes out clean when inserted in the centers. Allow to cool fully before proceeding.
  • Beat egg white in a bowl with an electric beater until foamy. Gradually add icing sugar and beat until light and fluffy. Mix in the glucose. Spread the frosting on top of the cakes, sprinkle with cachous, and let it set for 1 hour until firm.

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