They're a take on Donna Hays Little Figgy Christmas Cakes (Donna Hay Issue 42, Celebration)
They're quick and easy to make, as i "stew" the dried fuit on the stove instead of letting it soak overnight. This also evaporates the alcohol, making it a bit more kid friendly. I also use dry sherry instead of the traditional whisky or brandy, as it's not as sweet
Little Fruity Nutty Christmas Cakes
Makes 12 muffin size cakes
• 1 cup sultanas
• 1/2 cup currants
• 1 cup pitted dates, chopped
• 1/2 cup dried cranberries
• 1 teaspoon mixed spice
• 2 teaspoons vanilla extract
• 2/3 dry sherry
• 125g butter, softened and chopped
• 1 cup brown sugar
• 2 eggs
• 1 ¼ cups plain wholemeal flour
• ¼ teaspoon baking soda
• ¼ cup almond meal
1/2 cup sliverred almonds
1. Place sultanas, currants, dates, cranberries, mixed spice, vanilla and brandy in a saucepan. Mix well, heat on stove gently until all liquid is absorbed
2. Preheat the oven to 150ºC (300ºF). Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time and beat well after each addition.
3. Sift the flour, baking soda and hazelnut meal over the fruit mixture and mix well ensuring all the fruit is coated in flour. Add the butter mixture and stir to combine well. Add the sliverred almonds
4. Spoon into muffin tins. Bake for 30 minutes or until cooked when tested with a skewer. Allow them to cool in the tins for 10 minutes. Turn out and cool on a wire rack.
If you're driving past, come in and grab one, they are really tasty
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