Mini Microwave Festive Cakes

Cook in microwave-safe large muffin pans, cups, or one-cup plastic containers

Ingredients

70 g	Blanched almonds
70 g	Hazelnuts, (skins removed), coarsely chopped
1 cup	Dried apricots
1 cup	Pitted prunes, coarsely chopped
¾ cup	Pineapples, glace, chunks
375 g	Mixed fruit, premium dried
½ cup	High grade flour
½ tsp	Baking powder
½ tsp	Mixed spice, ground
100 g	Butter
2	Eggs, well beaten
¼ cup	Brown sugar, firmly packed
1 Tbsp	Brandy
1 tsp	Vanilla essence/extract

topping

1	Hazelnut
1	Cherries
1	Blanched almonds

Directions

1. Lightly grease muffin pan or cups. The bases can be lined with baking paper.
2. Put the almonds, hazelnuts, apricots, prunes, pineapple and dried fruit mix in a bowl.
3. Sift the flour, baking powder and mixed spice over the fruit and nuts. Combine well.
4. Cream the butter and sugar, until light. Gradually beat in the eggs.
5. Add the flavourings and flour/fruit mixture. Mix well.
6. Spoon into the muffin cups and press extra cherries and nuts on top.
7. Place the cakes around the outside edge of the turntable and cook on low (30 per cent) power for 12 to 18 minutes or until a skewer inserted in the centre comes out clean.
8. Can be glazed with honey.