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DRAMBUIE CHOCOLATE CHRISTMAS FRUIT<br />
CAKES<br />
Ingredients:<br />
1 cup/190g sultanas<br />
1 cup/190g raisins, chopped<br />
¾ cup/125g currants<br />
¾ cup/150g prunes, seeded and chopped<br />
¾ cup/125g dates, seeded and chopped<br />
⅓ cup/60g mixed peel<br />
⅓ cup/70g red glace cherries, quartered<br />
⅔ cup/165ml Drambuie<br />
2 tbsp/40ml honey<br />
2 tsp grated lemon rind<br />
125g butter<br />
¾ cup/150g firmly packed dark brown sugar<br />
3 eggs<br />
45g dark chocolate, grated<br />
⅔ cup/60g pecans, chopped<br />
1 cup/150g plain flour<br />
½ cup/75g self-raising flour<br />
1 tbsp cocoa powder<br />
Method:<br />
1. Mix fruit, ½ cup of the Drambuie, honey and lemon rind in large bowl. Cover, stand<br />
overnight or several days.<br />
2. Grease 2 x 6-hole (¾ cup/180ml) large muffin pans.<br />
3. Beat butter and sugar in small bowl with electric mixer until just combined.<br />
4. Add eggs, one at a time, beating until well combined between additions.<br />
5. Stir into fruit mixture with chocolate and nuts.<br />
6. Stir in combined sifted dry ingredients, in two lots.<br />
7. Fill, level to top, each hole of prepared muffin pan with mixture.<br />
8. Decorate top with extra pecan nuts (petals) and a halved glace cherry (centre of flower).<br />
9. Bake in NuWave oven on 5cm rack, extender ring fitted, level 6, for 1hr 15m.<br />
10. Brush hot cakes with remaining Drambuie, cover with foil and allow to cool in pan.<br />
An absolute favourite of mine that I love to box and give to friends and family during the festive season!<br />
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