Beautifully festive, these mini fruit bundt cakes are perfect for serving alongside a festive tipple. Lightly spiced, packed full of fruit soaked with cider they not only look like little showstoppers, they taste delightfully festive too!
- 180g mixed dried fruit
- 1 orange
- 120ml Thatchers Haze cider
- 150g Wyke’s unsalted butter
- 100g muscovado sugar
- 1 tbsp mixed spice
- 2 eggs
- 1 tbsp golden syrup
- 150g self-raising flour
- Pinch of salt
- 1 tbsp milk
- 100g white chocolate, melted
- Rosemary Sprigs
- Dried cranberries
YOU WILL NEED
- 1 x 12 hole mini bundt cake tin
1. The day before baking, place the fruit into a non-metallic bowl and grate in the orange zest. Pour over the Thatchers cider and cover. Allow to soak overnight.
2. When the fruit has absorbed the cider, you are ready to bake. Preheat the oven to 170C/gas 3.
3. Cream together the butter, sugar and spice until light and fluffy. Lightly whisk the eggs into the butter mixture before pouring in the golden syrup.
4. Pour in the soaked fruit and stir through. Sieve in the flour and pour in the milk and using a metal spoon, gently fold in.
5. Spoon the mixture into a lightly greased mini bundt cake tin before placing in the oven and baking for 15 – 20 minutes until the cakes have risen and turned golden.
6. Allow to fully cool in the tin before carefully turning out onto a wire cooling rack. To decorate, drizzle the white chocolate over the cakes. Top with a small sprig of rosemary and couple of cranberries. To finish sprinkle with a little icing sugar.