Bake these traditional cakes a week or two before you plan to give them to friends — the flavour gets better with time.
Ingredients
- Melted butter, to grease
- 1 tablespoon finely grated orange rind
- 80ml (1/3 cup) fresh orange juice
- 265g (1 1/2 cups) raisins, chopped
- 170g (1 cup) sultanas
- 250ml (1 cup) dark rum
- 250g butter, at room temperature
- 200g (1 cup, firmly packed) brown sugar
- 4 eggs
- 300g (2 cups) plain flour
- 40g (1/4 cup) self-raising flour
- 120g (2/3 cup) blanched almonds
Method
- Step 1Preheat oven to 160°C. Grease six 310ml (1 1/4-cup) capacity ovenproof ramekins with butter. Line the base and side of each with non-stick baking paper, allowing the side to extend 5cm above the edge. Place on a baking tray.
- Step 2Combine orange rind, orange juice, raisins, sultanas and half the rum in a large bowl. Set aside for 1 hour to soak.
- Step 3Meanwhile, use an electric beater to beat the butter and sugar in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir the egg mixture into the raisin mixture. Fold in the combined flour. Divide among the prepared ramekins. Smooth the surface.
- Step 4Arrange the almonds on top. Bake for 1 hour or until a skewer inserted into the centres comes out clean. Brush with remaining rum. Cover with a clean tea towel. Set aside in the ramekins to cool completely. Turn out of the ramekins.
Notes
Make it ahead: Make up to 2 weeks ahead. Wrap each fruitcake in plastic wrap. Store in an airtight container in a cool, dry place.
Freezing tip: Wrap each fruitcake in 2 layers of plastic wrap. Freeze in an airtight container or sealable plastic bag for up to 6 months.
- Author: Liz Macri
- Image credit: Rob Palmer
- Publication: Australian Good Taste
0