| | Individual fruit and nut cakes
Individual fruit and nut cakes
Individual fruit and nut cakes 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160°C. Brush twelve 3.5cm-deep, 6 x 9cm (base measurement) loaf pans with melted butter to grease. Line the bases and long sides with non-stick baking paper, allowing the sides to overhang.
  2. Use an electric beater to beat the butter, sugar, honey, vanilla bean paste and eggs in a bowl for 3 minutes or until pale and creamy. Add the pecans, brazil nuts, macadamia nuts, apricot, pineapple, fig, dates, cherries, flour and rum. Stir until well combined.
  3. Divide the mixture among the prepared pans and smooth the surfaces. Bake for 45 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside to cool completely.
  4. Use an electric beater to beat the egg white in a bowl until foamy. Gradually beat in the icing sugar until light and fluffy. Beat in the glucose. Spread over the top of the cakes and decorate with cachous. Set aside for 1 hour or until the icing is completely set.
Time for preparing:
45 min.


  • Melted butter, to grease
  • 100g butter, at room temperature
  • 60g (1/3 cup, firmly packed) brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 1 x 200g pkt pecans
  • 250g brazil nuts
  • 250g unsalted macadamia nuts
  • 200g dried apricots, halved
  • 250g dried pineapple
  • 1 x 250g pkt Angas Park Soft & Juicy Figs, halved
  • 250g dried pitted dates, halved
  • 1 x 100g pkt red glace cherries
  • 150g (1 cup) self-raising flour, sifted
  • 60ml (1/4 cup) dark rum
  • 1 egg white
  • 230g (1 1/2 cups) pure icing sugar
  • 1 tablespoon liquid glucose
  • Silver cachous, to decorate