Gingerbread Bundt Cake with Maple Fruit Glaze
Preparation 20 Minutes
Cook 45 Minutes
Serves 12
Method
Preheat oven to 180℃.
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.
Add in the dry mix ¼ cup at a time, until you form a smooth batter.
Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.
To make the icing: beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.
Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.
Ingredients
Coconut oil, for bundt tin
Caster sugar, for bundt tin
Sunbeam Walnuts, toasted
Gingerbread Bundt Cake
2 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
2 teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
½ cup coconut treacle
¾ cup cup milk or buttermilk
Sunbeam Walnuts, chopped, for serving
Spiced Cream Cheese Frosting
125g cream cheese
2 tablespoons unsalted butter, slightly softened
1 cup icing sugar
2 tablespoons milk
2 teaspoons vanilla extract
Pinch sea salt
1 teaspoon cinnamon
Fruit Glaze
½ cup Sunbeam Mixed Fruit
1 cup maple syrup
Recipe Collection
Easter Chocolate Bark
Grease and line a standard baking tray. Set aside.
Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.
Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.
Add a few drops of purple colouring to the second bowl and stir.
Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.
Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.
Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.
Cut or break up chocolate to serve. Great as a gift too!
Pumpkin Fruit Cake
Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.
- 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.
- Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
- Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.
Decadent Christmas Cake
-
Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas 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 cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.
Fruit & Nut Biscotti
Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.
In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
Store at room temperature in airtight container up to 1 week.
Crispy Chocolate Slice
- Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
- Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.
Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.
Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.