OVEN TEMP/COOKING TIME: 140°C / 45 Minutes - 1 Hour

STORAGE: Store in the fridge for several days, or freeze for up to 3 months.

UGG Product to use (and purchase below)  : 1 Pack UGG Foods Fruit & Seed Loaf

YOU WILL NEED TO ADD (Ingredients not included):

6 Apricots, Roughly Chopped

6 Prunes, Roughly Chopped

Handful of Chopped Pecans

Handful of Chopped Almonds

2 Tablespoons of Brandy

Zest of 1 Orange & 1 Lemon

Juice of 1/5 an Orange & 1/3 Lemon 

4 Free Range Eggs, Beaten

1tbsp Mild Olive Oil

Sugar Free Apricot Jam to Glaze 

METHOD

Place the Fruit & Seed Loaf Mix in a bowl & add dried fruit, nuts & orange & lemon zest. In another bowl whisk the egg, oil brandy & fruit juice together. Combine the 

two bowls & mix well. Once mixed, separate the batter into 5 small baking tins 

(approx 2.5” deep & 3.5” wide) Bake for 45 Minutes to an hour until golden brown. Glaze lightly with Apricot jam whilst the cakes are still warm & decorate with nuts 

& dried fruit if desired.