Boiled Fruit Cake

Preparation 30 Minutes

Cook 90 Minutes

Serves APPROX. 10

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Method

  1. Soak fruit overnight in sherry or brandy
  2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
  3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
  4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

  1. Soak fruit overnight in sherry or brandy.
  2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
  3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
  4. Cool for 15 minutes in TM bowl.
  5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
  6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
  7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.

Ingredients

500g Sunbeam Mixed Fruit

½ cup sherry or brandy

1 cup water

125g butter

2 tablespoons golden syrup

1 cup dark brown sugar

1 teaspoon bicarbonate of soda

1 tablespoon boiling water

2 x eggs

1 cup self raising flour

1 cup plain flour

½ teaspoon mixed spice

¼ teaspoon nutmeg

1 teaspoon vanilla essence

blanched almonds for decoration

Recipe Collection

Vegetable Tagine

  1. Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
  2. Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
  3. Serve tagine with almonds and parsley, accompanied with rice.

Christmas Slice

Preheat oven 150°C (fan-forced).

  1. Line a loaf tin (20cm x 10cm) with baking paper.
  2. Combine all ingredients in a bowl and stir until well combined.
  3. Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Hot Cross Muffins

  1. Preheat oven to 200°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
  2. Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
  3. Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.

Mini Fruit Tarts

Preheat oven to 200°C.

Add fruit mince in an even layer into tart case.

Cut out star shapes from shortcrust sheet.

Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

 

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

  1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
  2. Add the eggs and beat well. Add flours to the mixture and beat well.
  3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
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