Mini Holiday Fruit Cakes
These economical mini cakes are very versatile. You can serve them plain garnished with Brandied cherries or ice them and dress them up as mini Christmas cakes.
- Makes ± 9 small cakes
- OCCASION: Festive season
- Recipe Category: Baking
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to one slot below the middle position.
Preheat oven to 180°C. Butter and line cake pans. We used 5 cm x 10 cm small round tins and 4 mini 10 cm x 6 cm loaf pans.
Pour boiling water into a mixing bowl. Add tea bag and leave to draw for 5 minutes, stirring now and again. Squeeze and remove tea bag. Add cake fruit and cherries to the warm tea in mixing bowl.
Microwave on high for 3 minutes.
Leave fruit to soak and cool for 30 minutes, stirring now and again.
In a separate mixing bowl beat the eggs and add the oil very slowly, it will take about 2 minutes. Add the fruit and remaining cooled tea. Stir with a spatula to mix. Add dry Vanilla Cake Mix, mixed spice and cinnamon. Stir by hand until blended.
Spoon mixture into lined cake pans and loaf tins.
Bake for 45 minutes.
The cakes are done when a thin bladed knife inserted in the centre comes out clean and the cakes pull away slightly from the sides of the pan.
Leave to cool in the tins for 10 minutes. Turn out onto a cooling rack.
Brush each cake with ± 2 T (30 ml) of brandy.
Store in an airtight container.
Mini Holiday Fruit Cakes
These economical mini cakes are very versatile. You can serve them plain garnished with Brandied cherries or ice them and dress them up as mini Christmas cakes.
- Makes ± 9 small cakes
- OCCASION: Festive season
- Recipe Category: Baking
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to one slot below the middle position.
Preheat oven to 180°C. Butter and line cake pans. We used 5 cm x 10 cm small round tins and 4 mini 10 cm x 6 cm loaf pans.
Pour boiling water into a mixing bowl. Add tea bag and leave to draw for 5 minutes, stirring now and again. Squeeze and remove tea bag. Add cake fruit and cherries to the warm tea in mixing bowl.
Microwave on high for 3 minutes.
Leave fruit to soak and cool for 30 minutes, stirring now and again.
In a separate mixing bowl beat the eggs and add the oil very slowly, it will take about 2 minutes. Add the fruit and remaining cooled tea. Stir with a spatula to mix. Add dry Vanilla Cake Mix, mixed spice and cinnamon. Stir by hand until blended.
Spoon mixture into lined cake pans and loaf tins.
Bake for 45 minutes.
The cakes are done when a thin bladed knife inserted in the centre comes out clean and the cakes pull away slightly from the sides of the pan.
Leave to cool in the tins for 10 minutes. Turn out onto a cooling rack.
Brush each cake with ± 2 T (30 ml) of brandy.
Store in an airtight container.