Mini Fruit Bundt Cakes
Ingredients
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
TO DECORATE
100g white chocolate, melted
Rosemary Sprigs
Dried cranberries
Icing sugar
ON THE SIDE Wyke Farms Cheddar
YOU WILL NEED 1 12 hole mini bundt cake tin
Instructions
Serves: 12
Time: 1 hour
Difficulty: Medium
STEP 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.
When the fruit has absorbed the cider, you are ready to bake. Preheat the oven to 170C/gas 3.
STEP 2
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.
STEP 3
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. 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.
STEP 4
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.
Don’t forget that these fruit cakes can be enjoyed with your favourite Wyke Farms Cheddar.
