Decadent Christmas Cake
Preparation 20 Minutes
Cook 2 HRS 30 MINS Minutes
Serves 20
Method
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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.
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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.
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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
Family Fruit Mince Tart
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Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.
Enclose in plastic wrap; refrigerate 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.
Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
Meanwhile, preheat oven to 200°C.
Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.
Add fruit mince in an even layer over tart base.
Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Classic Christmas Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
- Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
- Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
- Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
- Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
- Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Beef Crostini Sunmuscat Relish
This appetiser is nice way to begin a Christmas meal.
For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.
To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.
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!
Cauliflower & Currants Salad
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.
3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.
Almond Mandarin Cake
- Put the whole mandarins in a saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes or until tender when tested with a skewer, topping up water as necessary. Drain, cool to room temperature, cut in half and remove any pips.
- Preheat oven to 160°C and line the base of a lightly greased 20cm springform cake pan with baking paper.
- Blend the cooled mandarins, eggs and sugar in a food processor until well combined. Add the almond meal, baking powder and orange blossom water (if using) and pulse until combined.
- Pour the mixture into the prepared pan and sprinkle with almonds. Bake for 1 hour 10 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and cool for 15 minutes before removing to a wire rack to cool completely.
