Mini bundt fruitcakes
These stunning mini bundt cakes will steal the show at any Easter gathering. Involve the whole family in the baking process and don't hold back with the sprinkles – the more, the better.
Ingredients
- 1 x 435g can of pineapple slices or chunks (we prefer Del Monte)
- 125 g butter, plus extra for greasing
- 5 tbsp sugar
- 1 tbsp mixed spice
- 1 tsp bicarbonate of soda
- 2 eggs
- 150 g self-raising flour
- 200 g mixed dried fruit
- 1 x 435g can of pineapple slices or chunks (we prefer Del Monte)
- 4.4 oz butter, plus extra for greasing
- 5 tbsp sugar
- 1 tbsp mixed spice
- 1 tsp bicarbonate of soda
- 2 eggs
- 5.3 oz self-raising flour
- 7.1 oz mixed dried fruit
- 1 x 435g can of pineapple slices or chunks (we prefer Del Monte)
- 4.4 oz butter, plus extra for greasing
- 5 tbsp sugar
- 1 tbsp mixed spice
- 1 tsp bicarbonate of soda
- 2 eggs
- 5.3 oz self-raising flour
- 7.1 oz mixed dried fruit
- 6 tbsp icing sugar
- 3 tsp pineapple juice (saved from the tin)
- 6 tbsp icing sugar
- 3 tsp pineapple juice (saved from the tin)
- 6 tbsp icing sugar
- 3 tsp pineapple juice (saved from the tin)
Details
- Cuisine: Baking
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Preheat the oven to 170°C/350°F/gas mark 4.
- Generously grease the cavities of a mini bundt pan. The cavities should be approximately 6.4cm x 3.8cm (2.5in x 1.5in) in size.
- Reserving 3 tablespoons of the pineapple juice, add all of the pineapple and the rest of the juice into a jug and lightly whiz with a hand blender.
- Add the blended pineapple to a saucepan along with the mixed dried fruit, butter, sugar and mixed spice, then bring to a boil, stirring regularly. Continue to boil until the butter and sugar have completely melted.
- Remove the saucepan from the heat and stir in the bicarbonate of soda (be careful as it will bubble up and foam). Pour into a large glass bowl (you shouldn't put piping hot food into plastic bowls) and allow to cool.
- Beat the eggs and vanilla into the cooled fruit mixture, then sift in the flour and gently mix to form the batter.
- Spoon the batter into the mini bundt pan cavities at about 2/3 full and bake for 20 minutes or until an inserted skewer comes out clean. Cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Meanwhile, to make the drizzle, beat the icing sugar and the pineapple juice until the mixture reaches a thick drizzling consistency. If necessary, add a little water to thin, or icing sugar to thicken the mixture.
- Drizzle over the cooled cakes and decorate with edible gold dust and sprinkles.
Recipe created by Kate Hackworthy for Del Monte.
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