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Moir’s Mini Fruit Cakes

Recipe Courtesy - @Moirs

Ingredients
  • 250 g Safari dried fruit cake mix
  • 50 g Moir’s mixed citrus peel
  • 50 g Moir’s red glacé cherries, halved
  • 50 g Safari flaked almonds
  • 100 g butter
  • 125 ml brandy
  • 125 ml brown sugar
  • 5 ml Moir’s bicarbonate of soda
  • 2 ml mixed spice
  • 1 extra large egg
  • 60 ml sherry
  • 60 ml milk
  • 200 ml cake flour
  • 2.5 ml Moir’s baking powder


Cream cheese icing:
  • 230 g cream cheese
  • 100 g icing sugar
  • Moir’s maraschino cherries


Method
  1. Place cake mix, mixed citrus peel, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in saucepan.
  2. Bring to the boil, lower heat and cook for 5 minutes while stirring continuously.
  3. Leave to cool.
  4. Beat the egg, sherry and milk together and add fruit mixture.
  5. Sift in the flour and baking powder. Mix well.
  6. Spoon into muffin cases in a muffin tin and bake in a preheated oven at 160°C for 30 minutes. Leave to cool. Beat together cream cheese and icing sugar until creamy and light.
  7. Refrigerate until needed.
  8. Pipe icing onto fruitcakes and decorate with a cherry.


Tip: Instead of using brandy and sherry, use orange juice.Double up on recipe for a festive treat. Bake in a lined deep cake tin for 1½ - 2 hours.




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