Mango, Cherry & Cranberry Mini Wreath Fruit Cakes
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes
Cooking time: 45 minutes
- 2 tablespoons butter, melted
- 275g/9.7ozs dried fruit (a 50/50 mix of dried cranberries and dried cherries)
- 100g glace cherries, halved
- 1/4 cup whisky
- 1/4 cup water
- 200g/7ozs. chopped mango flesh
- 50g/1.7ozs. slivered almonds
- 100g/3.5ozs. butter, cubed
- 50g/1.7ozs. marzipan
- 125g/4ozs. self raising flour
- 75g/2,7ozs. brown sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 egg, lightly whisked
- 150g/5ozs white chocolate
- 2 teaspoons coconut oil
- Red m&m's
- Peppermint leaves
Step 1 - Brush the cavities of a mini bundt tin with the melted butter and then place the tray in the fridge to set the butter. In a saucepan place the dried fruit and glace cherries with whisky and water. Bring to a boil and then simmer for 5 minutes. Remove from the heat and allow to cool. Add the mango flesh to the saucepan.
Step 2 - Preheat oven to 160C/320F. In a food processor (or you can do this with your hands in a large bowl), blitz the butter and marzipan into the flour until it resembles fine sand. Add the brown sugar, bicarb, vanilla and spices. Fold in the fruit along with the liquid and mix in the beaten egg.
Step 3 - Spoon into the buttered cavities. Bake for 30-35 minutes. Cool completely.
Step 4 - Melt the white chocolate in a microwave and then mix with the coconut oil. Spoon over the cooled bundts. When the chocolate has started to set, place the red M&Ms and the peppermint leaves.