Sunbeam Fruit Cake
Filled with the yummy goodness of Sunbeam Mixed Fruits, this cake is perfect from any Christmas celebration.
Ingredients
- 375 g Sunbeam Mixed Fruit
- 125 g Angas Park Diced Dates
- 1 cup brandy
- 1 cup water
- 125 g butter
- 2 tablespoons S&W Maple syrup
- 1 cup dark brown sugar
- 1 teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- 2 eggs
- 1 cup self raising flour
- 1 cup plain flour
- 1/2 teaspoon mixed spice
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla essence
Instructions
- Soak fruit overnight in brandy. If you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
- Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water.
- Cool for 15 minutes.
- Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
- Bake at 160°C for 75 to 90 minutes. Cool in a cake tin. We used a 21cm bundt cake tin.
- Decorate with Caramel glaze and Sunbeam flake almonds.
