Decadent Christmas Cake

Preparation 20 Minutes

Cook 2 HRS 30 MINS Minutes

Serves 20

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Method

  1. 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.

  2. 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.

  3. 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.

Ingredients

500g pkt SUNBEAM Gourmet Selection Mixed Fruit

375g pkt SUNBEAM Raisins

1 cup SUNBEAM Sultanas

¾ cup water

½ cup port

250g butter, diced and softened

1 cup brown sugar

4 eggs

2 cups plain flour

½ cup self raising flour

2 tsp mixed spice

1 tsp ground ginger

1 tbsp apricot jam, warmed

SUNBEAM Blanched Almonds, to decorate

Recipe Collection

Christmas Cake Gift Jar

As a gift idea

  1. Place flour in bottom of jar and add spices and bicarbonate of soda
  2. Pour in fruit and push down lightly
  3. Next place brown sugar and finish with slivered almonds.
  4. Attach a gift card with the following instructions:

YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy

METHOD

  1. Preheat oven 150°C. Double line a 20cm round tin with baking paper
  2. Combine gift jar contents, butter, eggs and brandy and stir until combined
  3. Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.

Chocolate Ripple Christmas Wreath

You will need to begin this recipe the night before

Whip the cream to soft peaks. 

Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate.  This will stop your wreath from sliding around.

Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit.  Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.

Repeat to make 8 stacks of biscuits.

On the prepared serving plate, arrange the biscuit stacks into a wreath shape.  Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides.  Refrigerate overnight, reserving remaining whipped cream.

When ready to serve, spread remaining whipped cream around the wreath.  Decorate with dried fruit and nuts.

Fruit Mix Ice-cream Bombs

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Spoon the ice-cream mix into each pre-pared mould.

Return moulds to the freezer & freeze for 5 hours or till firm.

Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min

Turn out the ice-cream moulds, invert onto tray,

Spoon or pipe meringue onto each ice-cream mould.

Blow torch to brown meringue or bake at 220C for 5 min

Turmeric Chicken Curry

  1. Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.

  2. Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.

  3. Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Mini Bombe Alaskas

Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*

Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).  Add fruit, nuts and sherry and use a spatula to mix well.

Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.

Slice the madeira cake horizontally into three big slices, about 2cm thick.  Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices. 

To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Whisk until stiff peaks form.

One at a time, carefully remove an icecream from the mould and place on top of a cake round.  Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.  Serve and repeat with remaining prepared icecreams.

Baked Spiced Cauliflower Salad

  1. Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
  2. Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
  3. Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
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