Christmas Fruit Cake
Preparation 30 Minutes
Cook 30 Minutes
Serves 12
Method
Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin.
Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.
Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.
Set aside to cool.
Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated.
Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.
Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly.
Bake for 2 hours or until an inserted skewer comes out clean.
Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely.
**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice
Ingredients
375g pkt SUNBEAM Mixed Fruit
375g pkt SUNBEAM Raisins
1 cup SUNBEAM Currants
200g Angas Park Diced Dates
¾ cup water
½ cup port
250g butter, diced and softened
1 cup brown sugar
4 eggs
2 cups plain flour
½ cup self raising flour
2 tsp mixed spice
1 tsp ground ginger
OPTIONAL:
To serve drizzle with white citrus glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice
Recipe Collection
Fruit Cake Scrolls
Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer. Tightly roll dough up, starting from the shorter side. Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Turmeric Chicken Curry
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Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
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Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
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Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.
Cherry Ripe Slice
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
