3 great takes on CHRISTMAS BAKING

DELIGHTFUL GOODIES TO SPREAD THE FESTIVE CHEER

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Peachy Pecan Fruit Cakes

MAKES 8

PREP & COOK 1 HOUR

■ 375g packet mixed dried fruit

■ ¾ cup chopped dried peaches

■ 100g packet red glacé cherries, halved

■ 175g butter, chopped

■ ½ cup firmly packed dark brown sugar

■ ¼ cup golden syrup

■ ½ cup sweet sherry, plus 2 tbsp extra

■ 1 Granny Smith apple (170g), peeled, grated

■ ½ tsp bicarbonate of soda

■ 2 eggs, lightly beaten

■ 1¼ cups plain flour

■ ¼ cup self-raising flour

■ 1½ tsp mixed spice

■ ⅓ cup chopped pecans, plus extra for decorating (optional)

1 Grease an 8-hole (1-cup capacity) mini loaf pan. Line holes with baking paper to cover bases and sides, extending 2cm above edges.

2 Combine mixed fruit, peaches, cherries, butter, sugar, syrup, sherry and ¼ cup water in a large saucepan over a medium heat. Stir until butter is melted. Bring to boil. Gently boil for 5 mins. Remove from heat. Transfer to a large heatproof bowl. Stir in apple and soda. Cool 30 mins.

3 Stir in eggs, then stir in flours, spice and pecans until combined. Divide mixture evenly into prepared pan holes. Lightly press extra halved pecans in a star pattern over tops, as pictured.

4 Cook in 150C preheated oven for about 45 mins, until cooked when tested with a skewer. Brush extra sherry over hot cakes. Cover pan with baking paper, then foil and a clean tea towel. Cool completely.