Recipes Mini rum & raisin fruitcakes

Recipes Mini rum & raisin fruitcakes

Recipes Mini rum & raisin fruitcakes

Recipes Mini rum & raisin fruitcakes Bake these traditional cakes a week or two before you plan to give them to friends � the flavour gets better with time. Mini rum & raisin fruitcakes

Ingredients

  • Melted butter, to grease
  • 1 tablespoon finely grated lemon rind
  • 80ml (1/3 cup) fresh orange juice
  • 265g (1/2 cups) raisins, chopped
  • 170g (1 cup) sultanas
  • 250ml (1 cup) dark rum
  • 250g butter, from room temperature
  • 200g (1 cup, securely packed) brownish sugar
  • 4 eggs
  • 300g (2 cups) plain flour
  • 40g (1/4 cup) self-raising flour
  • 120g (2/3 cup) blanched almonds

Method

  • Step 1 Preheat stove to 160�C. Grease six 310ml (1/4-cup) capacity ovenproof ramekins with butter. Collection the base and part of each with non-stick baking papers, allowing the side to extend 5cm above the edge. Place on a baking tray.
  • Step two Combine orange rind, orange juice, raisins, sultanas and half the rum inside a large bowl. Arranged aside for 1 hour to bathe.
  • Step three In the mean time, use an electric beater to beat the butter and sugar in a bowl until gentle and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir the egg mixture in to the raisin mixture. Collapse in the combined flour. Divide among the prepared ramekins. Smooth the top.
  • Step 4

    Arrange the almonds on top. Bake for 1 hour or until a skewer inserted in to the centres comes out clean. Brush with remaining rum. Cover with a clean tea soft towel. Set aside in the ramekins to cool completely. Turn away of the ramekins.