Dried Cranberry Christmas Cake
Ingredients
1kg mixed dried fruit
eg. 170g dried cranberries, 200g dried pineapple,
200g dried apricots, 430g sultanas
1/4 cup sherry or brandy
3/4 cup Chelsea White Sugar
3 eggs, lightly beaten
175g butter, melted
1 1/2 cups high grade flour
1 teaspoon mixed spice
Topping
1/4 cup each: sieved apricot jam,
chopped dried apricots,
dried cranberries, pineapple, raisins, slivered almonds
Method
Preheat the oven to 150ºC. Lightly grease a deep, 20 cm round cake tin and line with baking paper.
Combine the chopped fruit, sherry, sugar and eggs in a large bowl. Stir in the cooled, melted butter, then the sifted flour and spice. Mix gently.
Spoon in to the cake tin and smooth the top with a wet hand.
Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean.
Brush the jam over the cake and sprinkle with the dried fruit and almonds.
Dark Cane Sultana Marmalade Cake
Ingredients
400g sultanas, approx. 2 1/2 cups
250g butter
1 cup Chelsea Dark Cane Sugar
1/2 cup marmalade
1 1/2 teaspoons vanilla essence
4 eggs, lightly beaten
1 cup semolina
1 1/2 cups self raising flour,1 teaspoon baking powder
Method
Preheat oven to 160°C. Spray a 23 cm cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place sultanas in a saucepan or microwave bowl. Cover with water and bring to the boil. Drain. Mix in the butter, dark cane sugar and marmalade. Add vanilla, beaten eggs, semolina, flour and baking powder. Pour into prepared tin and bake for approximately 1 hour. Cool in the tin for 15 minutes before tipping out and cooling on a wire rack. Store in an airtight container.
Makes a large 23 cm cake
Apple Cinnamon Cake
Ingredients
150 g butter, melted
2 cups well drained slightly stewed apple or canned
apple-pie filling
1 cup Chelsea White Sugar
2 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup sultanas
1/2 cup walnuts
Chelsea Icing Sugar to dust
Method
Mix all ingredients together and spoon into well greased or baking paper lined 20 �?23 cm cake tin. Bake at 160°C for 55 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
Cool on a wire rack. Serve warm, dusted with icing sugar.
Moist Fruit Cake (with no eggs)
Ingredients
125g butter
1 1/2 cups Chelsea white sugar
2 cups milk
400-500 g dried fruit mix
1 1/2 cups self-raising flour
1 1/2 cups wheaten cornflour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon mixed spice
1 teaspoon salt
Method
Boil butter, sugar, milk and fruit in a saucepan for 5 minutes. When cool, mix in rest of ingredients. Pour into well-greased or baking-paper-lined 23cm cake tin. Bake for 1 3/4 - 2 hours at 160°C.
Plum Cake
Ingredients
5 plums
1 tablespoon sugar
1 teaspoon cinnamon
125g butter
1 cup Chelsea White Sugar
2 eggs
1 cup flour
1 teaspoon baking powder
Chelsea Icing Sugar to dust cake
Method
Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
Halve and stone the plums, then slice. Sprinkle with sugar and cinnamon. Set aside while preparing the batter.
In a food processor beat together the butter and sugar. Beat in the eggs one at a time, until light and fluffy. Add the flour and baking powder. Pour the batter into the prepared tin. Arrange the plums over the mixture.
Bake for 45-50 minutes. Dust with icing sugar and serve warm or cold with plain yoghurt or whipped cream.
SERVES 8
Sultana Cake
Ingredients
500g sultanas
250g butter
1 1/4 cups Chelsea White or Caster Sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups standard flour
1/2 cup self-raising flour
1/4 cup milk
1/4 cup mixed candied peel
Method
Preheat oven to 180°C. Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 mins. Drain and cool. Mix butter & sugar until light and fluffy, add lemon juice, grated rind & vanilla essence. Add eggs one at a time, beating well after each addition. Add both flours & milk, stir in sultanas & peel.
Pour into a well greased 21 �?23 cm square cake tin with the base lined with baking paper.
Bake for 1 hour then reduce temperature to 160*C & bake for a further 50 �?60 mins, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container.
Fruitcakes like this are best left for 12 hours before slicing.
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