Christmas Cake Gift Jar
Preparation 10 Minutes
Cook 20 Minutes
Serves 4-6
Method
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Ingredients
2 cups plain flour
1 tsp nutmeg
2 tsp cinnamon
½ tsp bicarbonate of soda
500g SUNBEAM Gourmet Selection Mixed Fruit
1 cup brown sugar firmly packed
½ cup SUNBEAM Slivered Almonds
Recipe Collection
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
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!
Banana Date Loaf
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Spinach & Ricotta Tart
- Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
- Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
- Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
- Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
- Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
- Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.
Fancy Fruit and Nut Cake
Preheat oven to 150°C
- Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
- Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
- Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
- Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
- Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
- Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
- Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.
Gingerbread Almond Wreath
-
Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
-
Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
-
Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
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Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.