FRUITY CUPCAKES

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 (see tip).

You can store these cupcakes in an airtight container for up to three months. Dose each cupcake with 10ml (2t) rum every 14 days. Dust with icing sugar before serving.