Sunbeam Traditional Fruit Cake
Preparation 30 mins plus overnight soaking
Cook 3 hours
Serves 12
Method
You will need a 21cm round tin for this recipe (base measurement)
- Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
- Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
- Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.
TIP: Liquor can be substituted with flavoured syrup or orange juice.
Optional cinnamon burnt buttercream: Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour. Pour the butter and milk solids into a heatproof bowl and refrigerate until hard. Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy. Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.
Ingredients
500g Sunbeam Bake Fruit Blend for Cake
1 cup brandy
1 cup water
125g butter
2 tbsp S&W Maple syrup
1 cup dark brown sugar
1 tsp bicarbonate of soda
1 tbsp boiling water
2 x eggs
1 cup self raising flour
1 cup plain flour
½ tsp mixed spice
¼ tsp nutmeg
1 tsp vanilla essence
Recipe Collection
Spiced Currant Biscuits
- Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
- Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
- Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Christmas Mud Cakes with Chocolate Ganache
- Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
- Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
- Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
- Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
- Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.
Banana Coconut Bread
Preheat oven to 150°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Easter Chocolate Nests
Preheat oven to 180°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Fruit & Nut Clusters
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
- Heat honey and pour over nut mix, combine well.
- Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.
