Name: Little fruit loaves with toffee nut topping
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 500.00 ml mixed dried fruit; 375.00 ml finely chopped dried pitted dates; 125.00 ml red glace cherries, quartered; 82.50 ml cream apera (sherry); 82.50 ml marsala; 125g butter, softened; 215.00 gm caster sugar; 2 eggs; 312.50 ml plain flour; 20.00 gm self-raising flour; 187.50 ml blanched almonds; 187.50 ml dry roasted hazelnuts; 187.50 ml pecan nuts

Little fruit loaves with toffee nut topping

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Festive Mini Christmas Loaves: Adorably delicious holiday treats.

Ingredients:

500.00 ml mixed dried fruit
375.00 ml finely chopped dried pitted dates
125.00 ml red glace cherries, quartered
82.50 ml cream apera (sherry)
82.50 ml marsala
125g butter, softened
215.00 gm caster sugar
2 eggs
312.50 ml plain flour
20.00 gm self-raising flour
187.50 ml blanched almonds
187.50 ml dry roasted hazelnuts
187.50 ml pecan nuts

Instructions:

Combine mixed dried fruit, dates, cherries, 2 tablespoons of cream sherry, and 2 tablespoons of Marsala in a glass or ceramic bowl. Cover and let sit overnight to enhance flavors and allow for absorption of liquid.
Preheat your oven to 150°C (130°C fan-forced) and generously grease an 8-hole mini loaf pan with 3/4 cup capacity. Place 8cm x 15cm strips of baking paper in each hole, covering the base and long sides.
With an electric mixer, whip together butter and 1/2 cup of sugar until creamy. Incorporate eggs one at a time, ensuring they are well blended (don't worry if the mixture looks slightly curdled). Gently sift in the flours and mix until just combined. Fold in 1 tablespoon of cream sherry, 1 tablespoon of Marsala, and the dried fruit mixture until fully incorporated.
Evenly distribute the mixture into the prepared pan holes and level the tops. Mix the nuts in a bowl and evenly divide them between the cakes, gently pressing down on the topping.
Bake uncovered for 40-45 minutes until a knife inserted in the center comes out clean. Remove from oven and immediately drizzle with remaining cream apera and marsala. Cover with foil and let cool in the pan for 2 hours, then transfer to a wire rack to cool completely.
In a heavy-based saucepan over low heat, combine the rest of the sugar with 1/2 cup warm water. Stir and cook for 4 minutes until the sugar has dissolved. Increase the heat to high and bring to a boil. Let it boil without stirring for 12 minutes until it turns golden. Set it aside for 30 seconds to allow the bubbles to subside.
Place cakes on a wire rack over a baking tray lined with baking paper. Drizzle toffee over cakes and allow to set for 15 minutes. Serve.

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