Quick And Easy
Little boiled fruit cakes
These little boiled fruit cakes are great for celebrations with family and friends. They're perfect with a small dollop of cream or ice cream
INGREADIENT
- 500g mixed fruit
- 125ml (½ cup) whisky OR rum
- 125ml (½ cup) Baileys Irish cream
- 395g can sweetened condensed milk
- 1 ⅓ cups self raising flour
Direction
- Grease a 8 x ½ cup capacity dariole moulds and place a round of baking paper in the base of each. Sit the moulds in a flat oven tray or cake pan.
- In a large bowl, combine dried fruit and whiskey. Cover and leave in a cool spot for 24-72 hours, stirring occasionally.
- Add condensed milk and Baileys and leave in the fridge, covered, overnight.
- Preheat oven to 170/150C fan forced. Fold flour through the soaked fruit and spoon ½ a cup of mixture into each hole. Bake for 55-60 minutes or until an inserted skewer comes out clean.
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