Recipe Fig, apricot and pistachio fruitcakes : Easy, Special and Delicious

Recipe Fig, apricot and pistachio fruitcakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Fig, apricot and pistachio fruitcakes. This Recipe Fig, apricot and pistachio fruitcakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Fig, apricot and pistachio fruitcakes was necessary 1h 15m, cook 2h 15m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Fig, apricot and pistachio fruitcakes

Pistachios add a delicious nutty flavour to these delicious fig and apricot fruitcakes.

18 Ingredients

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  1 cup (160g) mixed dried fruit
  
  
  


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  1 cup (190g) coarsely chopped dried figs
  
  
  


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  1 cup (150g) coarsely chopped Coles Turkish Apricots
  
  
  


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  3/4 cup (105g) chopped pistachios
  
  
  


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  1/4 cup (60ml) Cointreau or orange-flavoured liqueur
  
  
  


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  1/4 cup (85g) orange marmalade
  
  
  


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  250g butter, softened
  
  
  


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  1 cup (220g) caster sugar
  
  
  


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  1 tsp finely grated orange rind
  
  
  


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  4 Coles Australian Free Range Eggs
  
  
  


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  1 cup (150g) plain flour
  
  
  


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  1 cup (150g) self-raising flour
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  Orange marmalade, extra, to brush
  
  
  


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  Cointreau or orange-flavoured liqueur, extra, to drizzle
  
  
  


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  Cinnamon sticks or quills, to decorate
  
  
  



• Dried orange



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  1 orange, thinly sliced
  
  
  


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  2 tbsp caster sugar
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Combine the mixed fruit, fig, apricot, pistachio, liqueur and marmalade in a large bowl. Set aside for 1 hour to soak.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the dried orange, preheat oven to 140C. Line a baking tray with baking paper. Arrange orange slices in a single layer on the lined tray. Sprinkle evenly with sugar. Bake, turning once, for 11/4 hours or until oranges are dry but not brown. Set aside on the tray to cool completely.
  
  
  


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  Step 3
  
  
  
  
  Increase oven to 160C. Grease and line four 6cm x 13cm mini loaf pans, allowing the sides to extend 5cm above the top of the pans.
  
  
  


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  Step 4
  
  
  
  
  Use an electric mixer to beat the butter, sugar and orange rind in a bowl until just combined. Add the eggs, 1 at a time, beating well after each addition. Sift over combined flour and ground cinnamon. Add the fruit mixture. Stir until well combined. Divide among prepared pans and use the back of a spoon to smooth the surface.
  
  
  


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  Step 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 with the extra marmalade and drizzle with extra liqueur. Set aside in the pans to cool completely.
  
  
  


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  Step 6
  
  
  
  
  To give as a gift, wrap each cake in a strip of baking paper. Top with dried orange and cinnamon and use kitchen string or ribbon to secure.
  
  
  

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