Mini Fruit Cakes
250 g Safari Cake Mix
50 g Sugarbird 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 Sasko cake flour
Sugarbird glacé fruit
Place cake mix, mixed citrus peel, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in saucepan. Bring to boil, lower heat and cook for 5 minutes while stirring continuously. Leave to cool.
Beat egg, sherry and milk together then add flour and fruit mixture. Mix well.
Spoon into cupcake cases in a muffin tin and bake in preheated oven at 160º C for 30 minutes.
Decorate with thinly sliced glacé fruit.
Instead of using brandy and sherry, use orange juice and add 5 ml Moir’s brandy essence.
Double up on recipe for a festive treat. Bake in a lined deep cake tin for 1 ½ – 2 hours.