Fruit Cake Trifle
Preparation 25 Minutes
Cook 40 Minutes
Serves 10
Method
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake tin. Place mixed fruit and juice in a saucepan and gently heat through. Set aside to cool.
- Combine butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add flour, almond meal, cinnamon and baking powder. Continue mixing until batter is smooth. Stir in fruit mixture until well combined. Pour into prepared tin and smooth the surface. Sprinkle with slivered almonds and bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool completely.
- For assembly, whip the cream and sugar to firm peaks. Set aside ¼ of the cream for decoration. Stir the custard into remaining cream until well combined. Slice cake horizontally into 3 even discs. You may need to trim the edges slightly to fit your serving bowl.
- Press one round of cake into the base of a 20cm serving bowl. Sprinkle with 1 tablespoon of the brandy. Press half of the strawberries around the edge of the bowl and cover with half of the custard mixture. Place a second round of cake on top of custard and sprinkle with another tablespoon of brandy. Repeat process with strawberries and remaining custard. Finish with final round of cake and remaining brandy. Cover and allow to sit for at least 4 hours or overnight. For serving, top with the cream that was set aside and decorate with additional strawberries and cherries.
Ingredients
1½ cups SUNBEAM Mixed Fruit
⅓ cup orange juice
185g butter, diced and softened
1 cup firmly packed brown sugar
3 extra large eggs
1¼ cups self-raising flour
½ cup SUNBEAM Almond Meal
1 tsp cinnamon
½ tsp baking powder
2 tbsp SUNBEAM Slivered Almonds
600ml thickened cream
2 tbsp caster sugar
2 tbsp caster sugar
¼ cup brandy
2 punnets strawberries, washed and halved
Cherries and additional strawberries, for serving
Recipe Collection
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Macadamia Nut Cookies
Preheat oven to 180℃ and line a few large baking trays with baking paper
Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.
Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.
Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.
Remove from the oven and allow to cool and set slightly before transferring to a wire rack.
Christmas Chocolate Fruit Truffles
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Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
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Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
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Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.
Mini Indulgent Puddings
Preheat oven to 150°C
- Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
- Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
- Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
- Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
- Remove from water and store well wrapped until Christmas.
Speedy Cinnamon & Choc Scones
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!
Cinnamon Scrolls
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.
Stir in flour, salt, currants and sultanas until a dough begins to form.
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 softened butter over dough.
In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.
Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife. 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.
Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.
Makes 9 cinnamon scrolls.
To make the frosting:
In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.
