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Sunbeam Spiced Christmas Cake

SERVES: 20 • TOTAL TIME: 2 HOURS 45 MINUTES

Ingredients:

  • 1 kg SUNBEAM MIXED FRUIT

  • 150 g SUNBEAM GLACÉ CHERRIES

  • 70 g SUNBEAN WALNUTS

  • 70 g SUNBEAM BLANCHED ALMONDS, roughly chopped

  • 1 apple, grated (peeled and core removed)

  • 3 tbsp golden syrup

  • 250 ml Cointreau or brandy

  • 275 g brown sugar

  • 250 g butter, softened to room temperature, plus extra to grease tin

  • 4 eggs

  • 450 g plain flour

  • 2 tsp mixed spice

  • 1 tbsp finely grated orange zest

  • 60 ml orange juice

  • 1 tsp bicarbonate of soda

Directions:

  1. In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor.  Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).

  2. Preheat oven to 150ºC (130ºC fan forced).  Very generously grease the bundt tin, ensuring butter is in all creases. 

  3. Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment.  Beat until fluffy and pale.  With the motor running, add eggs one at a time, beating until incorporated before adding the next. 

  4. Add flour and spices, beat on low until just combined.  Add orange zest and soaked fruit mixture and beat until just combined. 

  5. In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.

  6. Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.

  7. Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre.  Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.

This recipe is courtesy of Sunbeam and is featured in The BARN Magazine 2023:


Download Recipe Here:

Sunbeam Spiced Christmas Cake
.pdf
Download PDF • 3.78MB


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