• [Desserts & Sweets]

Jewelled Christmas Cakes

• Source Tamara Jane

• 100 Gram dried pineapple
• 1 Cup dried pitted dates
• 100 Gram green cherries
• 100 Gram red cherries
• 1/2 Cup brazil nuts
• 1 Cup pecan nuts
• 1/2 Cup almonds
• 90 Gram butter
• 1/3 Cup brown sugar
• 2 egg
• 1 Tablespoon brandy
• 1/4 Cup plain flour
• 1/4 Cup self raising flour
• 100 Gram dried apricots
• 100 Gram dried pineapple
• 1/4 Cup red cherries
• 1/4 Cup green cherries
• 1/2 Cup pecan nuts
• 1/2 Cup almonds
• 1/4 Cup apricot jam

1. Preheat oven to 150°C. Grease eight 3/4-cup capacity pudding moulds or texas muffin holes. Roughly chop almonds, pecans, brazil nuts, pineapple, dates and cherries. Place in a large bowl.
2. Using electric beaters, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add brandy and mix well. Add butter mixture to fruit mixture and stir to combine. Sift over flours. Stir until well combined. Divide mixture among moulds.
3. Make glace fruit and nut topping: Combine glace fruit and nuts in a bowl. Spoon evenly over cake mixture, gently pressing down on topping.
4. Bake cakes for 30 minutes. Cover with foil and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in moulds for 2 hours. Transfer to a wire rack to cool completely.
5. Spoon jam into a small, heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Brush jam over cakes. Allow to set.
6. Store cakes in a single layer in airtight containers until ready to package.