INGREDIENTS
- 90g butter, softened
- 100g brown sugar
- 2 x eggs
- 250g self-raising flour
- ½ tsp baking soda
- 150g mix dried fruit
- 60g glace cherries
- 60ml dry cherry
- 1 tsp cinnamon
DIRECTIONS
- Preheat the air frying oven to 170°C and turn the timer dial to 5 minutes.
- Using an electric mixer, place the butter and sugar and cream for 3 minutes until pale in colour. Add eggs one at a time. Then add flour and baking soda into the mixing bowl and fold on a low speed until just combined. Add dried fruit, cherries, sherry and cinnamon. Mix well and pour the mixture into pre-greased mini baking tins.
- Once the 'HEATING' light goes off, turn the timer dial to 25 minutes. Place the filled baking tins into the Air Chef basket and allow to cook. It is ready when an inserted skewer can be removed cleanly. Allow to cool on cake rack.
TIP: Serve with a dusting of icing sugar, or for a richer icing, add 100g melted chocolate (milk or dark) with 2-3 tablespoons of Greek yoghurt and evenly ice the top of the cakes.
TIP: Use a 15cm round baking tin and bake for 28 minutes.