FRUITY CUP­CAKES

DRUM - - Food -

MAKES 12 GI­ANT CUP­CAKES PREPA­RA­TION: 15 MIN SOAK­ING: OVERNIGHT BAK­ING: 60-70 MIN FRUIT MIX 250g dried apri­cots, roughly

chopped 250g dates, pit­ted and roughly

chopped 100g each red and green glacé

cher­ries, roughly chopped 150g sul­tanas 150g golden sul­tanas zest and juice of 1 large or­ange 100ml rum CAKE 270g un­salted but­ter, soft­ened 270g dark-brown su­gar 45ml (3T) golden syrup 4 large eggs, whisked 100g pis­ta­chio nuts, roughly

chopped 350g cake flour 7,5ml (1½t) ground cin­na­mon 2,5ml (½t) ground or freshly

grated nut­meg 2,5ml (½t) ground car­damom

(crush the seeds from 12 pods) 2,5ml (½t) ground cloves 80g ground al­monds TO SERVE ic­ing su­gar for dust­ing Pre­heat the oven to 140°C. Line two gi­ant cup­cake tins with cup­cake lin­ers. 1 FRUIT MIX Put all the in­gre­di­ents in a large bowl, cover with cling­film and leave to soak overnight. 2 CAKE Beat the but­ter and su­gar in a large bowl un­til light and fluffy. Add the golden syrup, then whisk in the eggs. 3 Stir the pis­ta­chios into the soaked fruit. 4 In a sep­a­rate bowl, sift the dry in­gre­di­ents to­gether, then add the fruit mix, stir­ring un­til well com­bined. 5 Spoon the bat­ter into the pre­pared cup­cake tins and bake for 60-70 min­utes. Al­low to cool for 10 min­utes, then trans­fer to a cool­ing rack and leave to cool com­pletely be­fore serv­ing. 6 TO SERVE Dust ic­ing su­gar over the cup­cakes.

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