1/4 cup (60ml) Cointreau or orange-flavoured liqueur
1/4 cup (85g) orange marmalade
250g butter, softened
1 cup (220g) caster sugar
1 tsp finely grated orange rind
4 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 tsp ground cinnamon
Orange marmalade, extra, to brush
Cointreau or orange-flavoured liqueur, extra, to drizzle
Cinnamon sticks or quills, to decorate
Dried orange
1 orange, thinly sliced
2 tbs caster sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mixed fruit, fig, apricot, pistachio, liqueur and marmalade in a large bowl. Set aside for 1 hour to soak.
Step 2
Meanwhile, to make the dried orange, preheat oven to 140°C. Line a baking tray with baking paper. Arrange orange slices in a single layer on the lined tray. Sprinkle evenly with sugar. Bake, turning once, for 1 1/4 hours or until oranges are dry but not brown. Set aside on the tray to cool completely.
Step 3
Increase oven to 160°C. Grease and line four 6cm x 13cm mini loaf pans, allowing the sides to extend 5cm above the top of the pans.
Step 4
Use an electric mixer to beat the butter, sugar and orange rind in a bowl until just combined. Add the eggs, 1 at a time, beating well after each addition. Sift over combined flour and ground cinnamon. Add the fruit mixture. Stir until well combined. Divide among prepared pans and use the back of a spoon to smooth the surface.
Step 5
Bake, swapping cakes halfway through cooking, for 1 hour or until a skewer inserted in the centres comes out clean. Brush the hot cakes with the extra marmalade and drizzle with extra liqueur. Set aside in the pans to cool completely.
Step 6
To give as a gift, wrap each cake in a strip of baking paper. Top with dried orange and cinnamon and use kitchen string or ribbon to secure.
1/4 cup (60ml) Cointreau or orange-flavoured liqueur
1/4 cup (85g) orange marmalade
250g butter, softened
1 cup (220g) caster sugar
1 tsp finely grated orange rind
4 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 tsp ground cinnamon
Orange marmalade, extra, to brush
Cointreau or orange-flavoured liqueur, extra, to drizzle
Cinnamon sticks or quills, to decorate
Dried orange
1 orange, thinly sliced
2 tbs caster sugar
Description
These fruitcake loaves are packed with pistachios, figs and apricots. They make great edible gifts, or the perfect sweet treat with a cup of tea.
Method
Step 1
Combine the mixed fruit, fig, apricot, pistachio, liqueur and marmalade in a large bowl. Set aside for 1 hour to soak.
Step 2
Meanwhile, to make the dried orange, preheat oven to 140°C. Line a baking tray with baking paper. Arrange orange slices in a single layer on the lined tray. Sprinkle evenly with sugar. Bake, turning once, for 1 1/4 hours or until oranges are dry but not brown. Set aside on the tray to cool completely.
Step 3
Increase oven to 160°C. Grease and line four 6cm x 13cm mini loaf pans, allowing the sides to extend 5cm above the top of the pans.
Step 4
Use an electric mixer to beat the butter, sugar and orange rind in a bowl until just combined. Add the eggs, 1 at a time, beating well after each addition. Sift over combined flour and ground cinnamon. Add the fruit mixture. Stir until well combined. Divide among prepared pans and use the back of a spoon to smooth the surface.
Step 5
Bake, swapping cakes halfway through cooking, for 1 hour or until a skewer inserted in the centres comes out clean. Brush the hot cakes with the extra marmalade and drizzle with extra liqueur. Set aside in the pans to cool completely.
Step 6
To give as a gift, wrap each cake in a strip of baking paper. Top with dried orange and cinnamon and use kitchen string or ribbon to secure.
