Mini Panettone Fruit Cakes

Instructions

1. Soak Raisins into Orange Juice for about 15-20 minutes or until prepare the cake batter.
2. Sift together Flour, Cornstarch and Baking Powder.
3. In a large bowl mix with a spatula Butter, Sugar and Vanilla until creamy.
4. In a small bowl mix the eggs.
5. Combine in 3-4 times the Eggs into Butter mix (don’t be afraid if the batter will lupms, it will turn out perfect when you will add flour mix).
6. Add Honey and Orange Zest.
7. Drain the Raisins from Orange Juice.
8. Combine alternaltely Flour mix and Orange Juice just until combined (don’t over mix).
9. In a medium size bowl place the fruits: chopped Candied Orange, chopped Candied Cherries, Raisins.
10. Add 1 tbsp of Cornstarch to the fruits and mix until combined.
11. Well combine the fruit mix to the cake batter.
12. Split the batter into 8 muffin molds lined with paper.
13. Bake in preheated oven at 170°C – 340° F for about 25 minutes (or until a toothpick comes out clean).
14. Cool down and serve it.
    You can store them at room temperature for about 3 days.
    They will taste even better the day after baking.