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CHRISTMAS
Christmas Cake
2
1
/
4
cups raisons, chopped
3 cups sultanas
1
3
/
4
cup currants
1
1
/
2
cups glace figs, chopped
1
/
2
cup glace cherries, halved
1
/
3
cup golden syrup
1
/
2
cup brandy
250ml olive oil
1 cup firmly packed soft brown sugar
5 eggs
1
1
/
4
cups plain flour
1 teaspoon mixed spice
2 tablespoons brandy, extra
1.Combine fruit, syrup and brandy in a bowl;
mix well. Cover, stand overnight.
2.Preheat oven to 150°c. Grease and line
base and sides of a 19cm square cake tin
with 3 layers of baking paper.
3.Beat oil and sugar in the small Mixmaster
bowl on High speed (7-9) until combined.
Add eggs one at a time, beating well
between each addition. Add fruit mixture,
flour and mixed spice. Beat on Low Speed
(1-2) until mixture is combined.
4.Pour into prepared pan and bake in slow
oven for about 4 hours or until cooked
when tested with a thin metal knife (there
should be no raw cake mix on knife).
5.Remove cake from oven and brush with
extra brandy. Cover pan with foil and leave
to cool in pan upside down.
Festive Shortbread
250g butter
2 tablespoons maple syrup
1
/
3
cup caster sugar
2 cups plain flour
1
/
2
cup corn flour
100g choc melts, melted
1.Preheat oven to 200°c. Grease and line
two baking trays.
2.In the small Mixmaster bowl cream the
butter, syrup and sugar on Medium speed
(4-6) until combined.
3.Add the flours and mix on low speed (2-3)
until the mixture is combined well.
4.Turn the mixture out onto a floured surface
and lightly knead to combine. Press dough
out to a 2cm thickness and using your
favourite festive cutter, cut into shapes.
TIP: In very hot weather you may want
to chill your dough for 10 minutes in
the refrigerator.
5.Place shapes onto baking trays and bake
for about 12 minutes or until just golden.
Cool on trays.
6.Drizzle with chocolate once cooled.
Special Occasions (continued)