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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:
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).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
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.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
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.
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