Gluten Free Mini Fruit and Nut Cakes

Serves 4

  • 1/3 cup blanched almonds
    3/4 cup macadamia nut halves 
    1 cup Brazil nuts
    400g mixed glace fruit – any combination of pears, apricots, peaches, figs or pineapple 
    100g red glace cherries
    100g green glace cherries
    1 cup raisins
    200g pitted dried dates, coarsely chopped
    3 teaspoons finely grated orange zest
    1 teaspoon finely grated lemon zest
    3/4 cup gluten free plain flour
    1/2 teaspoon baking powder
    1 teaspoon ground cinnamon 
    1 teaspoon mixed spice
    2 eggs
    ½ cup firmly packed Bundaberg Rich Brown Sugar
    2 tablespoons brandy 
    1/3 cup apricot conserve
    1 tablespoons brandy
1. Preheat oven to150ºC. Grease four 1½ cup capacity mini loaf tins (13.5cm x 6.5 cm x 5cm). Line bases and sides with baking paper, extending paper 4cm above rim. 
2. Mix almonds and macadamia nuts together and spread onto a baking tray. Bake for 8 minutes or until lightly toasted. Set aside to cool.
3. Coarsely chop half the glace fruit and half the cherries (reserve remainder for topping). Place chopped fruit in a large bowl. Coarsely chop half the nuts (reserve remainder for topping). Add chopped nuts, raisins, dates, orange and lemon zest to chopped fruit mixture and stir to combine.
4. Sift together flour, baking powder, cinnamon and mixed spice, then stir ¼ cup into the fruit mixture.
5. Whisk eggs, sugar and brandy together until light. Add remaining flour mixture and whisk to combine; then fold this through the fruit mixture. Divide between prepared tins and press down firmly with back of a spoon. Cut reserved glace fruit into quarters. Press on top of cake along with whole nuts and whole cherries. Place tins on an oven tray and use 2 brown paper bags to cover. The bags should rest on top of the extended baking paper.  Bake 1½ hours or until skewer inserted removes clean. Cool in tin before removing. 
6. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring, for 3 minutes. Strain, then brush over tops of cakes. 
Tip: Cakes are best made at least 2 days ahead. Store in an airtight container for up to 1 month.