Skip to main content

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.




Comments

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl
LAYERED CHOCOLATE DESSERT WITH TOASTED NOUGAT Recipe Courtesy - @BeyersChocolates Ingredients: 110 ml low fat or full cream milk 425 g dark chocolate, chopped 900 g cream whipped cream crushed Oreos/chocolate biscuits Toasted Nougat Soil Mason Jars or Glass Tumblers Method : Bring milk to the boil Pour Chocolate into hot milk Whip the Cream When cooled, fold the whipped cream into the chocolate mixture until well combined Pipe or scoop mousse into the jars Add a layer of crushed biscuits / Oreo’s Add a layer of whipped cream Sprinkle in a layer of toasted nougat Pipe / Scoop a layer of mousse Sprinkle another layer of Biscuit / Oreo’s Top off with whipped cream & a mint leaf for garnish
Cinnamon Coffee Cake Ingredients Cake Batter 3/4 cup (150g) sugar 1/4 cup (1/2 stick or 60g) soft butter or margarine 1 egg 1/2 cup (120 ml) milk 1 1/2 cups (190g) flour 2 teaspoons baking powder 1/2 teaspoon salt Filling 1/2 cup (110g) brown sugar, packed 2 tablespoons flour 1 to 2 teaspoons cinnamon 2 tablespoons (30g) butter or margarine Method Preheat oven to 350ºF or 180ºC. Grease a 9- by 9- by 2-inch baking pan. Beat sugar, 1/4 cup butter or margarine, and egg until creamy. Stir in milk. Mix flour, baking powder, and salt thoroughly. Stir flour mixture into creamy mixture. Stir until dry ingredients are barely moistened. Filling Combine brown sugar, flour and cinnamon. Cut in 2 tablespoons butter or margarine until crumbly and add it to the dry ingredients. Spread half the batter in the cake pan. Top with half of the brown sugar filling. Top with remaining batter. Top with remaining brown sugar fi