Ingredients for Little Fruit Nut Cakes
- Dried Mixed Fruit
- 75g chopped nuts
- Glace Cherries
- 50ml brandy
- 175g softened butter
- Brown Sugar
- 3 large eggs
- Plain Flour
- 1 tsp mixed spice
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How to Make Little Fruit Nut Cakes
- Soak 100g mixed dried fruit (raisins, currants, cranberries etc.) in 50ml brandy overnight.
- Cream together 175g softened butter and 175g caster sugar until light and fluffy.
- Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a large bowl, gently fold in the soaked fruit, alternating with 175g self-raising flour, 1 tsp mixed spice, and 75g chopped nuts.
- Spoon the batter evenly into 12 non-stick muffin tins, smoothing the tops.
- Decorate with extra glace cherries and/or chopped nuts (optional).
- Bake in a preheated oven at 140°C (285°F) for 55-65 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
19g
Carbs
10g
