Mini Cakes

INGREDIENTS:

  • 1.5 C sultanas, raisins or currants
  • 1.5 C dried dates (or you can substitute some or all with dried figs)
  • 200ml of brandy or rum
  • 125g butter, softened
  • 190g brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 C milk
  • 250g plain flour
  • 1.5 tsp baking powder

METHOD:

  1. Place the sultanas, dried dates and alcohol in a pot and over low heat, simmer until all the liquid has been absorbed and the fruits are nice and plump. Set aside to cool completely.
  2. Preheat oven to 160°C and lightly grease 6 x 250ml capacity cake tins, ramekins or muffin pans.
  3. Cream butter, sugar and vanilla in a large bowl with an electric mixer until pale, creamy and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. Add the milk, sift over the flour and baking powder and mix to combine.
  6. Add the cool, brandy-soaked fruits and fold until all incorporated.
  7. Divide amongst the 6 cake tins and bake for 35 minutes or until the skewer comes out clean. If you are using a deeper type of ramekin, then it’ll probably need an extra 5 minutes.
  8. Cool in the tins on wire racks for 10 minutes. Turn them out on the wire rack and serve them warm with custard and sugared berries.

To make sugared berries

  • 1 egg white
  • fine caster sugar or white decorative sanding sugar
  • blueberries or raspberries
  1. Lightly beat the egg white and with a pastry brush, lightly coat the berries in it and roll or sprinkle over the sugar to coat. Allow the berries to dry on a wire rack.

Image

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