#BoiledCakeMagic

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Little boiled fruit cakes

Ingredients

500g mixed fruit

125ml (½ cup) whisky OR rum

125ml (½ cup) Baileys Irish cream

395g can sweetened condensed milk

1 ⅓ cups self raising flour

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Method

Grease a 8 x ½ cup capacity dariole moulds and place a round of baking paper in the base of each. Sit the moulds in a flat oven tray or cake pan.

In a large bowl, combine dried fruit and whiskey. Cover and leave in a cool spot for 24-72 hours, stirring occasionally.

Add condensed milk and Baileys and leave in the fridge, covered, overnight.

Preheat oven to 170/150C fan forced. Fold flour through the soaked fruit and spoon ½ a cup of mixture into each hole. Bake for 55-60 minutes or until an inserted skewer comes out clean.

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