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Easter Fruit Loaf

Preparation 30 Minutes

Cook 45 Minutes

Serves 8-10

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Method
Ingredients

Method

Preheat oven to 180°C

Dough:

Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.

Icing:

Combine sifted icing sugar with boiling water.

Ingredients

Fruit and Nut Filling:

90g butter, softened

1/3 cup brown sugar, firmly packed

1 tsp vanilla essence

110g Sunbeam Ground Almonds

100g Sunbeam Sultanas

50g Sunbeam Currants

70g Sunbeam Glace Cherries, chopped

50g Sunbeam Apricots, diced

40g Angus Park Cranberries

Grated rind of 1 lemon

Buttermilk Dough:

2 ½ cups self raising flour

1 tsp bi-carb soda

1 tsp mixed spice

¼ cup castor sugar

350ml buttermilk

Topping

1 cup pure icing sugar

3 tbs boiling water

40g Sunbeam Flaked Almonds, toasted

Recipe Collection

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
Place soaked fruit, water, butter, maple 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. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream: Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour. Pour the butter and milk solids into a heatproof bowl and refrigerate until hard. Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy. Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4. Pour egg mix over Brioche and let soak whilst you make your caramel.

5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7. Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Macadamia Choc Chip Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Almond Joy Cookies