Name: Mixed-fruit patty cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cup self-raising flour, sifted; 2/3 cup milk; 1/2 cup sultanas or chopped dates; 1/4 cup chopped dried apricots; shredded coconut, toasted, to serve; Lemon icing; 2 cup icing sugar; 15 gram butter; 1 tablespoon lemon juice

Ingredients

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2 cup self-raising flour, sifted

2/3 cup milk

1/2 cup sultanas or chopped dates

1/4 cup chopped dried apricots

shredded coconut, toasted, to serve

Lemon icing

2 cup icing sugar

15 gram butter

1 tablespoon lemon juice

Method

Mixed-fruit patty cakes

1.Preheat oven to moderate, 180°C. Line two, 12-hole patty pans with paper patty cases. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until creamy.

2.Add eggs one at a time, beating well after each addition, scraping down sides of bowl.

3.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour. Fold in fruit.

4.Spoon mixture into paper cases until 3/4 full. Bake for 15-20 minutes until cooked when tested. Cool in pans for 5 minutes, before transferring to a wire rack to cool completely.

5.Make Lemon Icing using method below.

6.Spread icing over cooled cakes. Sprinkle tops with coconut. Store in an airtight container.

Lemon icing

7.Sift icing sugar into a bowl. Add butter and enough juice to make icing a spreadable consistency.

Never fill cake pans more than 2/3 full, to prevent the mixture from spilling over during rising. If preferred, make 12 larger cup cakes using a muffin pan.
Note

Woman's Weekly Food

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Ingredients

Method

Mixed-fruit patty cakes

Lemon icing

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