Name: Mini marsala fruit cakes recipe
Ingredients: 250ml marsala wine; 1kg dried fruit; 250g butter, melted; 125.00 ml sugar; 4 eggs, lightly beaten; 500.00 ml self-raising flour; 62.50 ml marsala wine; 62.50 ml water; Rind of one orange; 40.00 ml caster sugar

by Lindy Lawler Last updated on 06/14/2023

These mini marsala fruit cakes make enough to share everyone at the street Christmas party. This recipe makes a light cake, which makes it delicious spread with salty butter! - Lindy Lawler

Ingredients

250ml marsala wine
1kg dried fruit
250g butter, melted
1/2 cup sugar
4 eggs, lightly beaten
2 cups self-raising flour

Light marsala drizzle

1/4 cup marsala wine
1/4 cup water
Rind of one orange
2 tbsp caster sugar

Method

Step 1

To make the pudding mix 250ml marsala wine and dried fruit in a bowl. Cover with cling wrap and set aside overnight.
Step 2

The next day, preheat oven to 175 degrees. Grease and line 7-8 mini springform cake tins with baking paper. Ensure the baking paper comes up higher than he rim of the cake tin. Remove the cling wrap and add melted butter, flour and eggs until well combined. Spoon mixture into
Step 3

Remove the cling wrap and add melted butter, flour and eggs until well combined. Spoon mixture into cake tins and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
Step 4

To make the light marsala drizzle, add marsala wine, water, orange rind and sugar to a small pot and simmer for 10-15 minutes over low heat. Drizzle over the fruit cakes. Serve warm with custard or spread with salty butter. Alternatively, cover in baking paper and place in a dark, cool and dry place.