Name: Mini glace fruit cakes
Prep time: 190 min
Cook time: 95 min
Total time: 285 min
Yield: 1
Ingredients: 400g butter, chopped; 2 x 375g packets dried mixed fruit; 500.00 ml dried pitted dates, chopped; 250.00 ml pitted prunes, chopped; 250.00 ml glace cherries, halved; 250.00 ml dried cranberries; 165.00 ml brandy; 108.90 gm orange and mandarin marmalade; 53.60 gm golden syrup; 270.00 gm firmly packed brown sugar; 2.50 gm bicarbonate of soda; 6 eggs, lightly beaten; 750.00 ml plain flour; 99.00 gm self-raising flour; 10.00 gm mixed spice; 250g glace pineapple, chopped; 250g glace apricots, chopped; 2 x 100g packets multi-coloured glace cherries; 250.00 ml blanched almonds; 187.50 ml apricot jam, warmed, sieved

Mini glace fruit cakes

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Prep Time:
190 minutes

Cook Time:
95 minutes

Total Time:
285 minutes

Elevate your holiday celebration with simple yet flavorful Christmas fruit cakes.

Ingredients:

400g butter, chopped
2 x 375g packets dried mixed fruit
500.00 ml dried pitted dates, chopped
250.00 ml pitted prunes, chopped
250.00 ml glace cherries, halved
250.00 ml dried cranberries
165.00 ml brandy
108.90 gm orange and mandarin marmalade
53.60 gm golden syrup
270.00 gm firmly packed brown sugar
2.50 gm bicarbonate of soda
6 eggs, lightly beaten
750.00 ml plain flour
99.00 gm self-raising flour
10.00 gm mixed spice
250g glace pineapple, chopped
250g glace apricots, chopped
2 x 100g packets multi-coloured glace cherries
250.00 ml blanched almonds
187.50 ml apricot jam, warmed, sieved

Instructions:

Preheat your oven to 150°C (130°C fan-forced). Grease 20 holes across four 6-hole, 3/4 cup-capacity Texas muffin pans. Line each hole with a 5cm x 22cm strip of baking paper for easy removal later.
In a large saucepan over medium heat, combine butter, dried mixed fruit, dates, prunes, cherries, cranberries, brandy, marmalade, golden syrup, and sugar. Cook and stir until the butter melts and the sugar dissolves, about 10 minutes. Simmer for an additional 5 minutes, stirring occasionally. Remove from heat and stir in bicarbonate of soda. Allow to cool completely before using.
Mix the egg into the fruity mixture. Sprinkle the flours and mixed spice over the mixture and gently stir to blend. Divide the batter evenly into the pans, smoothing the tops.
Mix together the pineapple, apricot, cherries, and almonds in a bowl. Spoon the mixture onto the cakes and gently press down.
Bake uncovered for 35 minutes. Then cover with foil and bake for an additional 45 minutes or until a skewer inserted in the center comes out clean. Allow cakes to cool in the pans for 2 hours, then transfer to a wire rack to cool completely.
Gently glaze cakes with apricot jam for a glossy finish. Let it firm up before serving.

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