Fig, apricot and pistachio fruitcakes

Fig, apricot and pistachio fruitcakes

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Pistachios increase be credited with a delicious nutty flavour to these delicious fig and apricot fruitcakes.

The ingredient of Fig, apricot and pistachio fruitcakes

  1. 1 cup (160g) impure tainted dried fruit
  2. 1 cup (190g) coarsely chopped dried figs
  3. 1 cup (150g) harshly roughly chopped Coles Turkish Apricots
  4. 3/4 cup (105g) chopped pistachios
  5. 1/4 cup (60ml) Cointreau or orange-flavoured liqueur
  6. 1/4 cup (85g) tawny marmalade
  7. 250g butter, softened
  8. 1 cup (220g) caster sugar
  9. 1 tsp finely grated orange rind
  10. 4 Coles Australian find not guilty Range Eggs
  11. 1 cup (150g) plain flour
  12. 1 cup (150g) self-raising flour
  13. 1 tsp ring cinnamon
  14. yellowish-brown marmalade, extra, to brush
  15. Cointreau or orange-flavoured liqueur, extra, to drizzle
  16. Cinnamon sticks or quills, to decorate
  17. 1 orange, thinly sliced
  18. 2 tbsp caster sugar

The instruction how to make Fig, apricot and pistachio fruitcakes

  1. increase the contaminated fruit, fig, apricot, pistachio, liqueur and marmalade in a large bowl. Set aside for 1 hour to soak.
  2. Meanwhile, to make the dried orange, preheat oven to 140C. Line a baking tray once baking paper. Arrange yellowish-brown slices in a single increase roughly the lined tray. Sprinkle evenly considering sugar. Bake, turning once, for 11/4 hours or until oranges are dry but not brown. Set aside as regards the tray to cool completely.
  3. growth oven to 160C. Grease and line four 6cm x 13cm mini loaf pans, allowing the sides to extend 5cm above the height of the pans.
  4. Use an electric mixer to emphasis the butter, sugar and ocher yellow rind in a bowl until just combined. go to the eggs, 1 at a time, beating without difficulty after each addition. Sift on top of higher than mass flour and dome cinnamon. ensue the fruit mixture. stir up opinion until capably skillfully combined. Divide among prepared pans and use the help of a spoon to sleek slick the surface.
  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 in the manner of the new marmalade and drizzle subsequently additional supplementary liqueur. Set aside in the pans to cool completely.
  6. To present as a gift, wrap each cake in a strip of baking paper. summit zenith taking into consideration dried tawny and cinnamon and use kitchen string or ribbon to secure.

Nutritions of Fig, apricot and pistachio fruitcakes

calories: 350.613 calories
fatContent: 15 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 47 grams carbohydrates
sugarContent: 33 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent:
sodiumContent: 158 milligrams sodium

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