|2||eggs — large|
|11/4 cup||flour — self-raising|
|1/2 cup||brown sugar|
|1/4 cup||sunflower oil|
|1 tsp||Robertson's vanilla essence|
|1 tsp||ginger — ground|
|1/2 tsp||cinnamon — ground|
|orange — zest only|
|1/2 cup||fruitcake mix|
|100 g||white chocolate — finely chopped|
|1/4 cup||icing sugar|
Pre heat the oven to 180°C. Grease a mini cake doughnut pan with nonstick cooking spray. Whisk the eggs, flour, sugar, milk,oil, vanilla, ginger, cinnamon and orange zest together until smooth. Fold in the fruitcake mix and chocolate.
Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe the mixture into the doughnut pan. Bake for 12 minutes or until a cake skewer comes out clean. Cool in the tin for 5 minutes before transferring to a cooling rack.
Make the icing once the cake doughnuts have cooled. Combine the icing sugar and water and stir until smooth. Transfer it to a small piping bag with a fine tip. Pipe a cross over each doughnut and allow the icing to firm up, about 15 minutes.
Depending on the brand, the fruitcake mix might be too coarse. Chop it finer if needed and make sure it’s able to pass through a large piping nozzle.
Reprinted with the permission of Illanique van Aswegan.