Ingredients:
125g Sultanas
125g Ready soaked dried apricots (chopped finely)
100g Chopped roast hazelnuts
1/2 Sml carton of Glace Cherries, about 10 ( chopped finely)
170g Ground Almonds/Almond Meal
1/2 glass of Sherry (or use 1/2 cup orange juice and 1/2 tsp of vanilla essence)
3 medium eggs ( separated )
100g Butter ( at room temp )
90g Caster/Superfine sugar
1/2 tsp Almond essence
3 bun trays (3x6) use muffin trays
18 cup cake cases
Method:
Put sultanas and chopped apricots into a saucepan and add sherry,
Over a low heat allow fruit to absorb alcohol (stir occasionally),
When alcohol is absorbed allow to cool,
When cool add chopped nuts, chopped cherries,
3 Tblsp of ground almonds and mix well.
In a mixing bowl cream the butter and sugar until pale and fluffy,
add egg yolks and almond essence and mix well.
Pre-heat oven to 325F/Gas mark 3
In a seperate bowl whisk the whites until stiff but not dry.
Add the fruit and nut mix and remaining ground almonds to creamed
butter and 1/3 of egg whites mix well,
Fold in remaining egg whites and spoon into cup cake cases.
Bake in the oven for 50 - 60 mins, rotate trays during baking.
Cakes should be golden brown in colour, remove from oven,
allow to cool in trays.
These cakes keep well because of the butter and alcohol. (up to 3 weeks at ambient temp)
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