Mini Fruitcakes
Mini Fruitcakes
Ingredients
- 1 1/4 cups (310 ml) orange juice
- 1 cup (250 ml) dark rum
- 1/2 cup (125 ml) finely diced dried apricots
- 1/2 cup (125 ml) golden raisins
- 1/2 cup (125 ml) currants
- 1/2 cup (125 ml) dried cranberries
- 1 cup (250 ml) diced candied citrus peel
- 1 1/4 cups (310 ml) all-purpose flour, sifted
- 1/4 teaspoon (1 ml) baking powder
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) brown sugar
- 2 tablespoons (30 ml) molasses
- 2 eggs
- Icing sugar
- 400 g marzipan (sweetened almond paste)
- Green food colouring
- 24 squares plastic wrap, about 6 inches (15 cm) per side
- 24 square gift boxes, 5 x 5 x 2 x 2 x 1 inches (2.5 cm)
Instructions
- In a saucepan, combine the fruit, 180 ml (3/4 cup) orange juice and 125 ml (1/2 cup) rum and bring to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and let stand for 10 minutes. Strain, reserving the cooking juices and the fruit. Let cool.
- With the rack in the middle position, preheat the oven to 150°C (300°F). Butter and flour the sides of a 33 x 23 cm (13 x 9-inch) Pyrex baking dish and line the bottom with parchment paper.
- In a bowl, combine the flour and baking powder. Set aside.
- In a separate bowl, cream the butter with the brown sugar and molasses. Add the eggs one at a time, beating until the mixture is smooth.
- With the mixer on low speed, add the dry ingredients, alternating with the reserved cooking juices and remaining orange juice. Using a wooden spoon, stir in the fruit.
- Spread the batter evenly in the baking dish and bake until a toothpick inserted into the centre of the cake comes out clean, 50 to 55 minutes. Let stand for 5 minutes. Run a knife around the inside edge of the pan, then unmould the cake by inverting it onto a cooling rack. Pull away the parchment paper and brush the cake with the remaining rum. Cool to room temperature. Even the sides of the cake by trimming them with a knife. Set aside.
Mini Fruitcakes