Pumpkin Fruit Cake

Preparation 30 Minutes

Cook 90 Minutes

Serves 16

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Method

Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.

  1. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
  2. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
  3. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.

Ingredients

500g Sunbeam Mixed Fruit

1 1/2 cups brown sugar

1 tbsp golden syrup

125g butter

1 cup apricot nectar

1 tsp bicarbonate of soda

2 eggs, lightly beaten

1 cup cooked pumpkin, cold and mashed

1 cup plain flour, sifted

1 cup self raising flour, sifted

Recipe Collection

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
  2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
  4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Sunbeam Banana Bread with Sultanas

Preheat oven to 180°C (160°C fan-forced). Grease a 15cm x 25cm loaf pan; line base with baking paper.
Beat butter and sugar in small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl; using wooden spoon, stir in sifted dry ingredients, banana, sultanas and milk. Spread mixture into pan
Bake cake about 50 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

30 Minute Christmas Pudding

  1. Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
  3. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.

Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).  Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.

Gluten Free Cake

Preheat oven to 160°C

  1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
  2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
  3. Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Chocolate Fudge Cookies

  1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
  2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
  3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
  4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
  5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Festive Fruit Cake

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.

For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.
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