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Recipe

Little fruit, nut and rum cakes

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Makes 12 Item
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Ingredients

Little fruit, nut and rum cakes
  • 500 gram mixed dried fruit
  • 125 gram butter, chopped
  • 3/4 cup brown sugar
  • 1/3 cup dark rum
  • 1/4 teaspoon bicarbonate of soda
  • 1 cup plain flour
  • 1 teaspoon mixed spice
  • 2个鸡蛋,上杉达也tly beaten
  • 1/2 cup halved pecans
  • 1/2 cup macadamias
  • 1/3 cup slivered almonds
  • 1 caster sugar
  • 2/3 water

Method

Little fruit, nut and rum cakes
  • 1
    Preheat oven to 150°C. Lightly grease 2 x 6 hole christmas-tree shaped mini cake pans.
  • 2
    In a medium saucepan, combine fruit, butter, brown sugar and rum. Stir over low heat, without boiling, until melted and sugar has dissolved. Simmer for 4-5 minutes, without stirring, until thickened slightly. Remove from heat. Stir in soda. Transfer mixture to a large bowl. Allow to cool.
  • 3
    Sift flour and spice together and fold into fruit mixture with eggs. Divide among recesses. Top evenly with combined nuts.
  • 4
    Bake for 30-35 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack, placed over a baking-paper lined oven tray, to cool completely.
  • 5
    Combine caster sugar and water in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to the boil on high. Boil without stirring for 8-10 minutes until golden. Drizzle toffee over cakes. Allow to cool. Wrap in cellophane or boxes and tie with ribbons.

Notes

These pans come in a tray like a muffin pan and are available from specialty kitchenware shops. Use a 12 hole medium muffin pan instead if you like.

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