After making the Curry Potato Buns, I used the bread flour to make this Mini Fruit Cake. This is an easy peasy recipe as you don't even need a mixer, no egg and no butter. Sounds great right? You'll be surprised these mini cakes were not very dense but light in texture and full of fruity and tangy pineapple flavour although no liqueur is added. It's so delicious that I'll definitely be making this again. Place the cakes in an airtight container, as they stayed soft and tasted better the next day.
Mini Fruit Cakes with Bread Flour
Ingredients: makes 11
(A) 20g Sugar 1/2 tsp Salt 30g Vegetable oil 50g Honey 50g Raisins 100g Dried Apricot, cut to smaller pieces 100g Pineapple cubes, cut to small pieces, (canned 454g), keep the syrup 250ml Pineapple syrup 1/2 tsp Cinnamon powder (B) 200g Bread flour 1 tsp Baking powder 1/2 tsp Baking soda (C) pine nuts, pumkin seeds, sunflower seeds & sesame seeds - for topping
Method:
Mix Ingredients (A) in a pot. Bring to the boil over medium heat. Reduce to low heat and cook for 5 minutes. Leave mixture to cool and transfer to a large bowl.
Sift (B) and pour into the wet mixture. Fold the mixture well to become a thick batter and spoon into greased muffin pan.
Scatter ingredients (C) on top of batter and bake at preheated oven 180C for about 20 -25 minutes or skewer inserted into the center of the cake and comes out clean.
Leave cakes in pan for about 10 minutes and transfer on wire rack to cool.
