Mini Fruit Cakes with Bread Flour
Prep time: 
Cook time: 
Total time: 
Serves: makes 11
  • (A)
  • 20g Sugar
  • ½ tsp Salt
  • 30g Vegetable oil
  • 50g Honey
  • 50g Raisins
  • 100g Dried Apricot, cut to smaller pieces
  • 100g Pineapple cubes, cut to small pieces, (canned 454g), keep the syrup
  • 250ml Pineapple syrup
  • ½ tsp Cinnamon powder
  • (B)
  • 200g Bread flour or cake flour/plain flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • (C)
  • pine nuts, pumkin seeds, sunflower seeds & sesame seeds - for topping
  1. Mix Ingredients (A) in a pot. Bring to the boil over medium heat. Reduce to low heat and cook for 5 minutes. Leave mixture to cool and transfer to a large bowl.
  2. Sift (B) and pour into the wet mixture. Fold the mixture well to become a thick batter and spoon into greased muffin pan. Scatter ingredients (C) on top of batter。
  3. Bake at preheated oven 180C for about 20 -25 minutes or skewer inserted into the center of the cake and comes out clean. Leave cakes in pan for about 10 minutes and transfer on wire rack to cool.
Recipe by Anncoo Journal at