Mini fruit cakes

Step 1

Place a bowl onto mixing bowl lid, weigh mixed dried fruit and 250 g of the brandy into it, then set aside to soak overnight.

Step 2

Preheat oven to 140°C. Grease and line the bases and sides of 4 round springform cake pans (11.5 cm). Wrap 2 layers of baking paper around outside of the tins, paper should be approximately 5 cm higher than the tins. Wrap a piece of kitchen string around the tins twice, then tie the ends together to secure (see Tips). Place tins on a baking tray (30 x 40 cm) and set aside.

Step 3

Place butter, sugar and vanilla into mixing bowl, then mix 20 sec/speed 8.

Step 4

Mix 30 sec/speed 3, gradually adding eggs one at a time through hole in mixing bowl lid.

Step 5

Add reserved soaked fruit and all remaining ingredients, then combine 20 sec//speed 4, with aid of spatula.

Step 6

Pour into prepared tins and bake for 1 hour 15 minutes (140°C) or until a wooden skewer inserted into the centre of the cakes comes out clean. Allow to cool in tins for 15 minutes, then turn out to a wire rack to cool completely.

Step 7

Once cool, use a skewer to poke several holes in the cakes. Pour 1-2 tablespoons of the brandy over the cakes and allow to soak for 10 minutes. Wrap each cake in aluminium foil (holes side up) and place in a sealable container for minimum of 4 weeks before serving or gifting (see Tips).