Christmas Cake Gift Jar
Preparation 10 Minutes
Cook 20 Minutes
Serves 4-6
Method
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Ingredients
2 cups plain flour
1 tsp nutmeg
2 tsp cinnamon
½ tsp bicarbonate of soda
500g SUNBEAM Gourmet Selection Mixed Fruit
1 cup brown sugar firmly packed
½ cup SUNBEAM Slivered Almonds
Recipe Collection
Rum & Raisin Trifle
Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.
Pre heat the oven to 140 degrees C.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
Line a 20cm square cake tin with two layers of non-stick baking paper.
Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm
Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum
Layer custard over fruit cake and repeat cake & custard layers if desired.
Whip caster sugar & thickened cream until stiff and add to trifle
Garnish with rum soaked raisins, and crushed ginger snaps
To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.
Shape & stand at room temperature until set.
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
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.
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.
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.
