Name: Mocha fruit cakes
Prep time: 20 min
Cook time: 68 min
Total time: 88 min
Yield: 1
Ingredients: 500g mixed dried fruit; 250.00 ml brewed coffee (see note); 40.00 ml coffee flavoured liqueur; 150g butter, softened; 135.00 gm firmly packed brown sugar; 2 eggs; 312.50 ml plain flour, sifted; 32.50 gm cocoa powder, sifted; 50g dark chocolate, finely chopped; 1.25 gm bicarbonate of soda, sifted; 161.25 gm caster sugar; double-thick cream or ice-cream, to serve

Mocha fruit cakes

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Prep Time:
20 minutes

Cook Time:
68 minutes

Total Time:
88 minutes

Indulge in decadent mocha fruit cakes as the perfect finale to your Christmas feast.

Ingredients:

500g mixed dried fruit
250.00 ml brewed coffee (see note)
40.00 ml coffee flavoured liqueur
150g butter, softened
135.00 gm firmly packed brown sugar
2 eggs
312.50 ml plain flour, sifted
32.50 gm cocoa powder, sifted
50g dark chocolate, finely chopped
1.25 gm bicarbonate of soda, sifted
161.25 gm caster sugar
double-thick cream or ice-cream, to serve

Instructions:

Preheat the oven to 150°C/130°C fan-forced. Grease 8 holes of a muffin pan with a 3/4 cup capacity. Mix together the fruit, 1/4 cup of coffee, and liqueur in a bowl.
In a sleek electric mixer, whip together the butter and brown sugar until perfectly blended. Add eggs one at a time, mixing until fully combined. Gently fold in the fruit mixture, flour, cocoa powder, chocolate, and bicarbonate of soda.
Divide the mixture evenly into the muffin tin compartments. Bake for 1 hour or until a skewer inserted in the center of a cake comes out clean.
In a saucepan over medium heat, mix caster sugar and the rest of the coffee. Stir for 2 minutes until the sugar is dissolved. Bring to a boil, then lower the heat to medium-low and simmer for 5 minutes until slightly thickened.
Place the cakes into individual serving bowls, generously drizzle with the delightful coffee mixture, and enjoy with a dollop of cream or a scoop of ice cream.

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