Traditional Sunbeam Christmas Fruit Cake
PREP: 20 MINS | COOK: 2 HRS 30 MINS | SERVES: 20
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.
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.
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. 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.
WINTER WONDERLAND ICING
- Combine sugar, water and cream of tartar in a medium saucepan; stir over low heat until the sugar dissolves.
- Bring to the boil; boil for 3-4 minutes or until syrupy.In the medium bowl of an electric mixer, beat the egg whites until soft peaks form.
- Gradually pour in the hot syrup in a thin, steady stream, beating constantly, until thick and glossy. Continue beating until mixture cools to room temperature.