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Mini rum & raisin fruitcakes
Mini rum & raisin fruitcakes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Bake and gift these classic cakes for even richer flavor when made in advance.
Ingredients:
  • 20.00 ml finely grated orange rind
  • 80ml (1/3 cup) fresh orange juice
  • 265g (1 1/2 cups) raisins, chopped
  • 170g (1 cup) sultanas
  • 250ml (1 cup) dark rum
  • 250g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 300g (2 cups) plain flour
  • 40g (1/4 cup) self-raising flour
  • 120g (2/3 cup) blanched almonds
Instructions:
  • Preheat the oven to 160°C. Grease six 310ml (1 1/4-cup) ramekins with butter and line them with non-stick baking paper, making sure the paper extends 5cm above the edge. Place the ramekins on a baking tray.
  • In a large bowl, mix together orange rind, orange juice, raisins, sultanas, and half of the rum. Let it soak for 1 hour.
  • Use an electric beater to whip the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating until just combined. Stir the egg mixture into the raisin mixture, then gently fold in the flour. Divide the mixture among the prepared ramekins and ensure the surface is smooth.
  • Sprinkle almonds on top of the mixture. Bake for an hour or until a skewer comes out clean. Brush the top with the remaining rum, cover with a tea towel, and allow to cool completely in the ramekins before unmolding.

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