Christmas Cake
Ingredients
- 2 cup sultanas
- 1 cup currants
- 1 cup raisins
- ½ cup cranberries
- ½ cup dried dates chopped
- 1 cup brandy
- Juice and zest of 1 orange
- 250 gm softened butter
- 1 ½ cup brown sugar
- 2 teaspoon vanilla
- 4 eggs
- 100gm dark chocolate melted
- 2 tbsp apricot jam
- 2 cups plain flour
- 2 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 125 gm slivered almonds
Recipe serves: 6-8
Method
Combine all fruit, zest and liquids, marinade overnight or longer for more intense flavour.
Preheat oven 120 degree C. Hot Air Humid or convection function. Grease and line 23 cm cake tin with a double layer of baking paper.
With an electric mixer cream the butter, sugar and vanilla until light and fluffy.
Add eggs one at a time, beating well between each one.
Add in the melted chocolate and apricot jam.
Stir in the marinated fruit and almonds.
Add sifted flour, cinnamon and mixed spice, mix well to combine.
Spoon mixture evenly into prepared cake tin.
Bake in preheated oven for approximately 2 hours or until skewer comes out clean once inserted in centre of cake.
Remove from oven and allow to cool in cake tin.
If desired sprinkle more brandy or port over cake (approximately ¼ cup) while still warm.
Will keep for up to 3 weeks in airtight container.
Note : Adapted from a very old White wings recipe
Fruit Mince Tarts
Ingredients
Sweet Short Crust Pastry
- 1 ½ Cup Plain flour
- 125 g Chilled butter
- ⅓ Cup Caster sugar
- 1 Egg yolk
- 2 Tablespoons Chilled water
Filling
- 60 g Unsalted butter
- ½ Cup Brown sugar
- 2 Granny Smith apples - peeled and grated
- 2 Cups of dried fruit - marinated overnight or longer in your choice of alcohol
- 1 Orange zest and juice
- 1 Lemon zest and juice
- 2 Star anise
- 1 Cinnamon stick
- 1 Vanilla pod
- 1 Teaspoon Cinnamon
- ½ Teaspoon Mixed spice
- ½ Teaspoon Cardamom
Recipe serves: 20 (1 each)
Method
Sweet Short Crust Pastry
In the bowl of a food processor combine flour, chilled butter and caster sugar.
Process to a fine crumb consistency.
Add in egg yolk and chilled water. Process until just combined.
Turn out onto lightly floured surface and gently knead until smooth.
Rest for ½ hour.
Filling
Melt butter in large frying pan and stir in brown sugar.
Once mixture has started to caramelise, stir in grated apple and vanilla.
Cook for 5 minutes then add in marinated fruit and remaining ingredients.
Continue cooking for approximately 20 minutes or until all liquid has evaporated.
Mixture can be stored at this stage in a sealed container in the refrigerator for up to 2 weeks.
Preheat oven to 180 degrees. Roll pastry onto a lightly floured surface until 5mm thick. Use an 8.5mm and 5mm diameter round pastry cutters to cut 20 discs.
Line muffin pan with 8.5mm pastry discs. Divide filling among the pastry cases.
Top with 5mm pastry discs. Brush lightly with egg.
Bake for 20-25 minutes or until golden.
Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Optional: Top your pies with a swirl of Swiss Meringue, edible flowers and a dash of edible glitter for a unique look!
