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Recipe Category: Cakes

Little Macadamia Glace Fruit Cakes

Richly fruited little cakes that shine!

Makes: 16 mini fruit cakes or 1 cake (17.5cm x 20cm loaf)
Preparation Time: 20 minutes
Cooking time: 45 minutes
Ingredients
  • olive oil spray
  • 200g glace apricots, chopped
  • 200g glace pears or glace pineapple, chopped
  • 200g prunes, chopped
  • 150g dried figs, chopped
  • ¼ cup brandy
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • 4 eggs
  • 2/3 cup extra light olive oil
  • 1/3 cup golden syrup
  • 120g macadamia nut halves
  • extra golden syrup, for glazing
Method

Spray 16 muffin pans with oil and line bases with baking paper. Combine fruit and brandy together. Sift flour, baking powder and spice together and make a well in the centre. Add eggs, oil and golden syrup and lightly whisk together until smooth. Stir in soaked fruit and macadamias. Spoon into muffin pans, pressing down to remove any air bubbles, and bake at 150°C for 40-45 minutes until golden and cooked in the centre (when inserted into the centre, a skewer should come out clean). Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Brush with golden syrup to glaze. Keep in an airtight container for at least 2 days before serving. Well wrapped cakes will keep for 2 weeks.

Tips

•When chopping glace or dried fruit, lightly oil the knife or scissors with olive oil spray.
•Also use the spray to lightly oil the measuring cup for the golden syrup and it will slip out cleanly.
•Wrap individual fruit cakes in cellophane and bright ribbon for a lovely gift idea.
•To make one loaf – spoon mixture into a 7.5cm x 20cm x 10cm loaf pan that has been sprayed with olive oil and lined with baking paper and bake at 140°C for 1-1 ¼ hours until golden and cooked in the centre (when inserted into the centre, a skewer should come out clean). If cake colours too quickly during cooking, cover with foil. Cool and glaze as above. Wrap in baking paper and plastic wrap and keep in an airtight container for 2-5 days before cutting. Well wrapped whole fruit cake will keep for up to 1 month.

Recipe Type: Celebration, Christmas, Dairy Free

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 11/04/2012

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