Mini Fruitcake With Cinnamon & Lemon Icing
These mini fruitcakes are the perfect size - serve them warm with cream or ice-cream for a special occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Wooden spoon
- Whisk
- Sifter
- Muffin tin
- Oven
- Cooling rack
- Microplane
- Citrus press
- Kitchen timer
- Spatula
- Plate
Ingredients
- 100g ( 2/3 cup) raisins
- 100g ( 2/3 cup) chopped apricots
- 100g (½ cup) currants
- 100g ( 2/3 cup) chopped dates
- 50g ( 1/3 cup) mixed peel
- 80ml ( 1/3 cup) orange juice
- 2 tbsp brandy (optional)
- 125g (¾ cup) diced Kremelta
- 225g (1 cup) firmly packed brown sugar
- 60ml (¼ cup) sour cream
- 2 eggs
- 150g (1¼ cup) plain flour
- 75g ( 2/3 cup) self-raising flour
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp ground nutmeg
- 30g (¼ cup) toasted, flaked almonds
- Medley of mixed dried fruit
- Lemon and cinnamon icing
- 125g (1 cup) icing sugar
- ¼ tsp ground cinnamon
- ½ tsp lemon zest
- 1-2 tbsp lemon juice
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