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CELEBRATION FRUIT CAKE
750g mixed fruit
100g glace cherries, chopped
¾ cup chopped almonds or Brazil nuts
¾ cup Brandy or Whisky
200g butter, chopped
1 cup/200g dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
extra
1
⁄3 cup Brandy or whisky
1. Pre-heat oven to 150ºC.
2. Combine fruit, nuts and whisky in a
large bowl, cover and allow to stand 8
hours or overnight.
3. Lightly grease a deep 20cm round cake
pan and line base and sides with two
layers of baking paper. Extend side
paper 5cm above edge of pan.
4. Assemble Mixer using scraper beater.
5. Using Creaming/Beating setting, beat
butter and sugar until light and creamy,
about 3 minutes.
6. Add eggs, one at a time, beating
well after each addition, about 1 to
1½ minutes.
7. Add marmalade, mix until well
combined, about 20 to 30 seconds.
8. Sift flour and spices together.
9. Using Folding/Kneading setting,
gradually add dry ingredients and fruit
mixture in two batches. Mix until well
combined, about 30 to 40 seconds.
10. Pour cake mixture into prepared pan
and bake for 3-31/2 hours or until
cooked until a skewer inserted into the
middle of the cake comes out clean.
11. Brush top of cake with extra brandy or
whisky, cover with foil, seal and allow to
cool in pan. Avoid touching top of cake
with foil.
SHORTBREAD STARS
Makes about 30
250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling
1. Pre-heat oven to 150ºC.
2. Assemble Mixer using scraper beater.
3. Using Creaming/ Beating setting,
beat butter and icing sugar until light
and fluffy,about 2 minutes. Sift flours
together.
4. Using Folding/Kneading setting
gradually add to creamed mixture until
well combined, about 1 minute.
5. Turn mixture out onto lightly floured
board and knead lightly to form a
soft dough.
6. Roll out dough on a lightly floured
board or work surface to about 5mm
thickness. Cut into shapes using a star
shape cutter and place onto lightly
greased paper lined baking trays. Allow
3cm spaces for spreading.
7. Prick stars lightly with a fork and
sprinkle with caster sugar.
8. Bake for 20 to 30 minutes or until
pale golden.
9. Cool on baking trays.
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