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Pecan Mini Fruit Cakes

Ingredients:

• 5 cups (750g) dried mixed fruit

• ¾ cup sweet sherry

• 125g butter, softened

• ¾ cup brown sugar, firmly packed

• ¼ cup treacle

• 2 eggs

• 1 ½ cups plain flour

• 1 tspn ground cinnamon

• 1 tspn mixed spice

• ¾ cup chopped pecan nuts

• 1 tblspn brandy

• icing sugar

• 500g packet soft white icing

• 1 egg white, lightly beaten

• red glacé cherries, halved

• angelica, chopped

You can make these cakes a month ahead... then just keep them in an airtight container. Un-iced cakes may be frozen for 3 months. 

Method: 

Combine fruit and sherry in a large bowl, cover and stand overnight. Cream butter, sugar and treacle in a small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beating well between each addition. Add butter mixture to fruit mixture, stir in sifted dry ingredients and nuts in 2 batches; mix well.

Line 2 muffin pans with muffin cases (you will need 16 holes). Spoon mixture evenly into prepared pans, cover with foil. Bake in a moderately slow oven 160°C for 45 minutes. Reduce temperature to 150°C, remove foil and bake for approximately further 20 minutes, or until cooked when tested. Brush tops of warm cakes with brandy, cover and allow to cool in pans.

Lightly dust a board with icing sugar, knead soft icing until smooth, roll out until 5mm thick. Using a 7cm fluted cutter, cut out 16 rounds from icing. (If preferred, may be decorated as pictured, using a small cutter.) Brush the top of cakes lightly with egg white, decorate with icing rounds and glacé cherries.

Food for a Healthy Heart Australian Natural Pecans contain 
No Salt, No Chemicals, No Cholesterol