INGREADIENT

• 250ml marsala wine
• 1kg dried fruit
• 250g butter, melted
• 1/2 cup sugar
• 4 eggs, lightly beaten
• 2 cups self-raising flour
• 1/4 cup marsala wine
• 1/4 cup water
• Rind of one orange
• 2 tbsp caster sugar

Direction

1. To make the pudding mix 250ml marsala wine and dried fruit in a bowl. Cover with cling wrap and set aside overnight.
2. The next day, preheat oven to 175 degrees. Grease and line 7-8 mini springform cake tins with baking paper. Ensure the baking paper comes up higher than he rim of the cake tin. Remove the cling wrap and add melted butter, flour and eggs until well combined. Spoon mixture into
3. Remove the cling wrap and add melted butter, flour and eggs until well combined. Spoon mixture into cake tins and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
4. To make the light marsala drizzle, add marsala wine, water, orange rind and sugar to a small pot and simmer for 10-15 minutes over low heat. Drizzle over the fruit cakes. Serve warm with custard or spread with salty butter. Alternatively, cover in baking paper and place in a dark, cool and dry place.