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Easy Stir & Mix Alcohol Free Fruit Cakes With Quick Mincemeat | Christmas Recipes | Cakes And More

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Published on Dec 22, 2016

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Quick to make, moist little fruit cakes you could enjoy with or without alcohol! These are made with instant mincemeat which can be made just 10 hours (or less) ahead.

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Ingredients (to make 8 mini cakes) Each cavity in my tray is 1/4 cup /60 ml.

Please weigh all ingredients for best results

All purpose flour / maida - 65 grams (remove 1 tablespoon from this to toss with the fruit)
Salt - a pinch
Ground cinnamon - 1/4 + 1/8 teaspoon
Ground cloves - 1/8 teaspoon
Baking powder - 3/4 teaspoon
Sugar, powdered - 50 grams (increase if using alcohol to brush the cakes)
(sift all the above ingredients together)

Mincemeat - 1/4 cup + 2 tablespoons(recipe link below)
Cashew nuts, toasted and chopped - 50 grams
(you can use walnuts, pecans or a combination)
Soft unsalted butter - 38 grams
Milk - 2 tablespoons / 30 ml
Egg - 1 whole / 48 grams without shell
Zest of one really fresh orange

Simple syrup
1/2 cup water + 6 tablespoons granulated sugar
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Ingredients (to make an 8'' round cake) Please weigh all ingredients for best results.
Use an 8 x 2 inch round pan. Any pan you use, fill the batter at least 1/2 full , maximum 2/3 full, not more.
Bake for 25 - 28 minutes or till a toothpick inserted in the center comes out clean. The time may vary depending on the oven and pan size. Read un molding instructions below.

All purpose flour / maida - 130 grams (remove 2 tablespoons from this to toss with the fruit)
Salt - a pinch
Ground cinnamon - 3/4 teaspoon
Ground cloves - 1/4 teaspoon
Baking powder - 1.5 teaspoons
Sugar, powdered - 100 grams (increase if using alcohol to brush the cake)
(sift all the above ingredients together)

Mincemeat - 3/4 cup(recipe link below)
Cashew nuts, toasted and chopped - 100 grams
(you can use walnuts, pecans or a combination)
Soft unsalted butter - 76 grams
Milk - 1/4 cup / 60 ml
Egg - 2 whole / 96 grams without shell
Zest of 2 really fresh oranges

Simple syrup
1 cup water + 3/4 cup granulated sugar

Once baked, cool the cake in the pan for 10 minutes. Invert on the cooling rack , poke holes, and then brush the simple syrup. Re invert on the serving platter, poke holes and brush more syrup.


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