Description

Moist, rich, and festive mini glace fruit cakes packed with dried fruits, marmalade, and warm spices, finished with a glossy apricot glaze — perfect for Christmas gifting or holiday celebrations.

Ingredients

400 g butter, chopped

2 x 375 g packets dried mixed fruit

2 cups dried pitted dates, chopped

1 cup pitted prunes, chopped

1 cup glace cherries, halved

1 cup dried cranberries

2/3 cup orange juice

1/3 cup orange and mandarin marmalade

2 tbsp golden syrup

1 1/2 cups firmly packed brown sugar

1 tsp bicarbonate of soda

6 eggs, lightly beaten

3 cups plain flour

2/3 cup self-raising flour

1 tbsp mixed spice

250 g glace pineapple, chopped

250 g glace apricots, chopped

2 x 100 g packets multi-coloured glace cherries

1 cup blanched almonds

3/4 cup apricot jam, warmed and sieved

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Instructions

Preheat oven to 150°C (130°C fan-forced). Grease 20 holes of four 6-hole, 3/4-cup-capacity Texas muffin pans. Line each with a 5cm x 22cm strip of baking paper.
In a large saucepan, combine butter, mixed fruit, dates, prunes, glace cherries, cranberries, orange juice, marmalade, golden syrup, and brown sugar over medium heat. Stir for 10 minutes until butter melts and sugar dissolves, then simmer for 5 minutes. Remove from heat and stir in bicarbonate of soda. Set aside to cool completely.
Once cooled, stir in eggs. Sift in plain flour, self-raising flour, and mixed spice, and mix until combined. Divide mixture evenly among prepared pans and level the tops.
In a separate bowl, combine glace pineapple, apricots, multi-coloured glace cherries, and almonds. Divide evenly over the cakes, pressing gently into the surface.
Bake for 35 minutes, then cover with foil and bake for another 45 minutes or until a skewer inserted in the center comes out clean. Cool in pans for 2 hours before transferring to a wire rack.
Brush tops with warmed apricot jam to glaze. Allow to set before serving or storing.

Notes

Replace orange juice with apple juice or black tea for a flavor variation.

Add pecans or walnuts for extra crunch, or omit nuts for a nut-free version.

Make one large cake by baking the mixture in a 22 cm round tin for about 2 1/2 hours.

Use warmed marmalade for a tangier glaze.

These cakes taste even better after a few days as the flavors develop.

Store in an airtight container at room temperature for up to 2 weeks, refrigerate for a month, or freeze for up to 3 months.

Prep Time: 3 hours 10 minutes (includes cooling)
Cook Time: 1 hour 35 minutes
Category: Dessert
Method: Baking
Cuisine: Australian

Nutrition

Serving Size: 1 mini cake
Calories: 360
Sugar: 38 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 65 mg