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62
RECIPES
CELEBRATION FRUIT CAKE
INGREDIENTS
750g mixed fruit
100g glace cherries, chopped
¾ cup chopped Brazil nuts
¾ cup Drambuie or whisky
200g butter, chopped
1 cup dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1
⁄3 cup Drambuie or whisky
METHOD
1. Combine fruit, nuts and whisky in a
large bowl, cover and allow to stand 8
hours or overnight.
2. 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.
3. Assemble mixer using scraper beater.
4. Using speed 4, beat butter and sugar
until light and fluffy. Add eggs, one at
a time, beating until just combined, stir
in marmalade.
5. Sift flour and spices together.
6. Using speed 1, gradually add dry
ingredients and fruit mixture in two
batches. Mix well.
7. Pour cake mixture into prepared pan
and bake at 150ºC for 3-3½ hours or
until cooked when tested.
8. Brush top of cake with extra whisky,
cover with foil, seal and allow to cool
in pan.
SHORTBREAD STARS
Makes 30
INGREDIENTS
250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling
METHOD
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter and sugar
until light and fluffy.
3. Sift flours together and gradually add to
creamed mixture.
4. Turn mixture out onto lightly floured
board and knead lightly to form into a
soft dough.
5. Roll out to 5mm thickness, cut into
shapes using a star shape cutter and
place onto lightly greased baking trays.
Allow 3cm spaces for spreading.
6. Prick stars lightly with a fork and
sprinkle with caster sugar.
7. Bake in a preheated oven 150ºC for 30
minutes or until pale golden.
8. Cool on baking trays.
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