Nutty Fruit Cakes
Wonderfully textured Nutty Fruit Cakes from the Dairy Diary 2021.
Ingredients
Golden syrup 150g (5oz)
Butter 75g (3oz)
Light brown sugar 75g (3oz)
Whole milk 150ml (5fl oz)
Self-raising flour 200g (7oz)
Ground mixed spice 1 tsp
Pecans 50g (2oz), chopped
Mixed dried fruit 175g (6oz)
Icing sugar 175g (6oz)
Cocoa powder 2 tbsp
Whisky 2 tbsp
Pecan halves 12
Instructions
1
Preheat oven to 180°C/160°fan/Gas 4. Grease a 12-hole muffin tin. Put syrup, butter and brown sugar in a pan and heat gently until melted. Remove from the heat and stir in milk.
2
Add flour, spice, chopped pecans and fruit and mix well to a thick batter. Divide equally between the prepared tins, smooth the tops and bake for 30 minutes until risen, firm to the touch and lightly golden. Cool for 15 minutes before turning onto a wire rack to cool completely.
3
Sift icing sugar and cocoa into a bowl. Gradually mix in whisky and 2-3 tsp water to make a smooth, spreadable icing.
4
Spread icing thickly on top of each cooled cake, allowing it to drip down the sides. Top each with a pecan half and leave to stand for a few minutes until icing is set.
Wet Nellie
Wet Nellie is the local ‘affectionate’ name for a Liverpudlian speciality – Lord Nelson cake: a pastry case enclosing a mixture of cake crumbs, dried fruit and golden syrup – a bit like golden syrup...
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