Mini Fruitcakes

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a bowl, combine the flour and baking powder. Set aside.

4. 4

   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.

5. 5

   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.

6. 6

   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.