Fig, apricot and pistachio fruitcakes
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.
Note: + Cooling & 1 our soaking time
- 1 cup (160g) mixed dried fruit
- 1 cup (190g) coarsely chopped dried figs
- 1 cup (150g) coarsely chopped dried apricots
- 3/4 cup (105g) chopped pistachios
- 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
- 1 orange, thinly sliced
- 2 tbs caster sugar
Combine the mixed fruit, fig, apricot, pistachio, liqueur and marmalade in a large bowl. Set aside for 1 hour to soak.
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.
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.
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.
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.
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.