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Little Christmas Cakes With Eggnog Buttercream

Little Christmas Cakes With Eggnog Buttercream

Makes 18
Preparation 10 minutes
Cooking 15 – 20 minutes

INGREDIENTS
1 cup (150g) mixed dried fruit
1/2 cup (75g) chopped dates
1/2 cup (75g) chopped prunes
1/4 cup (35g) slivered almonds
1 orange, zested plus ¼ cup (60ml) juice
2/3 cup (150g)  Light Muscovado sugar
1/2 cup (75g) plain flour
3/4 cup (110g) self-raising flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon bi-carb soda
1 ½ tablespoons (30g) butter, melted
2 eggs, lightly whisked

Eggnog buttercream
1/4 cup (60g) butter, softened
2 cups (320g)  golden icing sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 tablespoon (20ml) milk, approximately
Demerara sugar, to serve

METHOD
1 Pre-heat oven to 180⁰C (160⁰C fan-forced). Line two 12 hole (1/3 cup/80ml) muffin tins with paper cupcake liners.
2 Place mixed fruit, dates, prunes, almonds, orange juice and zest in a large bowl. Add Billington’s Light Muscovado sugar, flours and spices and mix to combine.
3 Dissolve bi-carb soda into 1/4 cup (60ml) cold water and stir through pudding mixture with melted butter and eggs. Spoon cake mixture into paper liners and bake for 15 – 20 minutes or until a toothpick or skewer inserted in the middle comes out clean. Allow to cool.
4 For Eggnog buttercream, beat butter, Billington’s golden icing sugar and spices until smooth. Continue to beat while gradually adding milk until mixture is a spreadable consistency.
5 Frost cooled cakes with Eggnog buttercream, sprinkle with extra Billington’s demerara sugar and serve immediately.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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