Title: Individual Christmas Cakes
Categories: Main
Yield: 12 Servings
| 250 | | Gm |
| 125 | | Gm |
| 125 | | Gm |
| 125 | | Gm |
| 70 | | Gm |
| 70 | | Gm |
| 100 | | Gm |
| 125 | | Gm |
| 150 | | Gm |
| 2 | | No |
| 1/2 | | Cup |
| 1 | | Tsp |
| 1 | | Tbsp |
| 90 | | Gm |
| 90 | | Gm |
| 3 | | Tbsps |
Combine fruit and nuts. Beat eggs until thick and creamy. Gradually add
the sugar, vanilla, brandy and butter and beat until well combined. Mix in
the combined sifted flours and fruit and nut mixture. Divide mixture evenly
among 12 greased muffin pans, pressing down firmly. Bake at 150oC for 1
hour, or until cakes are cooked when tested with a skewer. Allow to stand
in pans for 5 mins before turning out to cool completely.