Little Fruit and Nut Cakes

500g mixed dried fruit

125g butter, chopped

3/4 cup brown sugar

1/4tsp bicarbonate of soda

1 cup plain flour

1 tsp mixed spice

2 eggs,lightly beaten

1/2 cup halved pecans

1/2 cup macadamias

1/3 cup silvered almonds

TOFFEE

1 cup sugar

2/3 cup water

Preheat oven at 150 degreesC.  Lightly grease 2 x 6 hole Christmas tree-shaped mini cake pans.

In a saucepan, combine fruit, butter and sugar. Stir over low fire without allowing it to boiling, until all ingredients are melted and sugar dissolves. Cook for about 4 to 5 mins without stirring, until thickened slightly.  Remove from fire.  Stir in bicarbonate of soda.  Transfer mixture to a large bowl.  Leave to cool.

Sift flour and mixed spice together and fold into fruit mixture with eggs.  Divide among recesses of cake pan.  Top evenly with combined nuts.

Bake for 30 to 35 mins until cooked.  Leave cakes to cool in pan for 5 mins before turning onto a wire rack placed over a paper lined oven ray to cool off completely.

To prepare toffee, combine sugar and water in a saucepan.  Stir over low fire without boiling, until sugar dissolves.  Bring to boil over high fire.  Boil without stirring for 8 to 10 mins until golden.  Drizzle toffee over cakes.  Cool.  Wrap in cellophane and tie with ribbons.