Shortbread Layered Fruit Mince Butter Cake

Preparation 30 Minutes

Cook 30 Minutes

Serves 12

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Method

Preheat oven to 180Β°C/350Β°F.

Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.

Beat in eggs, one at a time.

Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.

Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.

Ingredients

For the cake

250 gram (8 ounces) butter, softened

1 teaspoon vanilla extract

1 1/4 cup (275g) caster (superfine) sugar

3 eggs

2 1/4 cup (335g) self-raising flour

1/4 cup p (35g) plain (all-purpose) flour

3/4 cup (180ml) milk

1 teaspoon ground ginger

1 teaspoon ground cinnamon

For the icing

300 ml thickened (heavy) cream, whipped

1 teaspoon mixed spice

1 teaspoon cinnamon

t tblsp icing sugar

For the jam:

Sunbeam Decadent Mince Fruit

300 ml thickened (heavy) cream, whipped

Recipe Collection

Macadamia Biscuits

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

  1. Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
  2. Stir in flour, macadamia nuts and choc chips.
  3. Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Cherry Dark Choc Biscotti

Preheat oven to 180ΒΊC (160ΒΊC fan).Β Β Line a large oven tray with baking paper.

In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.Β Β Whisk until pale and fluffy.Β Β Add both flours, nuts, sultanas and cherries and stir to combine.Β 

Lightly dust a clean work surface with flour.Β Β Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.Β Β Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.Β Β Remove tray from oven and allow logs to cool for 20 mins.Β Β Reduce oven temperature to 140ΒΊC.

Use a serrated knife to diagonally cut slices, about 5mm thick.Β Β Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.Β Β Transfer biscuits to a wire baking rack to cool completely.

Place chocolate in a microwave safe bowl and melt according to packet instructions.Β Β Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.Β Β Sprinkle extra almonds over the chocolate to decorate.

Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.

Spiced Lemon Cake

Pre-heat oven to 180Β°C (160Β°C fan-forced).

  1. Β Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Sultana & Date Scones

Preheat oven to 220Β°C (210Β°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Christmas Fruit Cake

Pre-heat oven to 150Β°C (130Β°C fan-forced). Use an oil spray to grease a deep bunting cake tin.Β 

Combine mixed fruit, raisins, dates and currants 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.Β 

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 bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly.Β 

Bake for 2 hours or until an inserted skewer comes out clean.Β 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely.Β 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice

Broccolini and Beans

  1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
  2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
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