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Serves 16 mini fruit cakes or 1 cake (17.5cm x 20cm loaf)
Preparation time 20 minutes
Cooking time 45 minutes
Tick off the ingredients as you buy them
Grease 12 muffin pans with Moro Delicado Light Taste Olive Oil and line bases with baking paper. Combine fruit and brandy together. Sift flour, baking powder and spice together and make a well in the centre. Add eggs, Moro Delicado Light Taste Olive Oil and golden syrup and lightly whisk together until smooth. Stir in soaked fruit and macadamias. Spoon into muffin pans, pressing down to remove any air bubbles, and bake at 150°C for 40-45 minutes until golden and cooked in the centre (when inserted into the centre, a skewer should come out clean). Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Brush with warm apricot jam to glaze. Keep in an airtight container for at least 2 days before serving. Well wrapped cakes will keep for 2 weeks.
- When chopping glace or dried fruit, lightly oil the knife or scissors with Moro Pure Spray Extra Virgin Olive Oil.
- Also use the spray to lightly oil the measuring cup for the golden syrup and it will slip out cleanly.
- Wrap individual fruit cakes in cellophane and bright ribbon for a lovely gift idea.
To make one loaf – spoon mixture into a 7.5cm x 20cm x 10cm loaf pan that has been sprayed with Moro Delicado Light Taste Olive Oil and lined with baking paper and bake at 140°C for 1-1 ¼ hours until golden and cooked in the centre (when inserted into the centre, a skewer should come out clean). If cake colours too quickly during cooking, cover with foil. Cool and glaze as above. Wrap in baking paper and plastic wrap and keep in an airtight container for 2-5 days before cutting. Well wrapped whole fruit cake will keep for up to 1 month.
