MINI FRUIT CAKES WITH NUT TOPPING

INGREDIENTS

250g Bake King Mixed Dried Fruit

¼ Cup Red and Green Glace Cherries

60ml Cointreau / Rum liquor or substitute

with Orange Juice

125g Unsalted Butter, soften

100g Caster Sugar

2 Eggs

160g All-Purpose Plain Flour

20g Self-Raising Flour

60g Blanched Almonds

60g Pecan Nuts

50g Dried Apricot

 

Toffee Topping (optional)

½ Cup Caster Sugar

½ Cup Warm Water

MINI FRUIT CAKES WITH NUT TOPPING

1.      In a bowl combine mixed dried fruit and cherries together with 60ml of Cointreau. Cover and stand overnight in the fridge to allow flavours to develop and liquid to be absorbed.

2.      Preheat oven to 160°C, line mini loaf pan with parchment paper or use disposal loaf mould.

3.      Using an electric mixer, beat butter and caster sugar until light and fluffy. Add egg one at a time and beat well.

4.      Sieved in flours and stir till just combined. Add 1 - 2 tablespoons of Cointreau together with the dried fruit mixture and mixed well.

5.      Divide mixture evenly between prepared pans, level the top and arrange it with nuts and apricot.

6.      Bake in preheated oven for 40 minutes or until a skewer inserted in the center and comes out clean.

7.      Remove from oven, drizzle cakes immediately with ½ tablespoon of Cointreau on each loaf, cover with foil and cool cakes in pan.

8.      Place cakes on wire rack set over a baking tray lined with baking paper, spoon prepared toffee over cake (or brush with warm apricot jam), stand for a few minutes or until toffee set.

 *To prepare the toffee: Combine water and sugar in a heavy-based saucepan over low heat. Stir until sugar dissolved. Bring to boil over medium heat without stirring for a few minutes and wait till mixture turns golden in colour. Remove from heat and set aside until bubbles subside before using. 

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