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.
