Decadent Christmas Cake<\/strong><\/span><\/h2>\n<\/div>This cake is super\u00a0simple to make and delicious!<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Cooking time<\/strong>:
\n2 hours 30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Serves<\/strong>: 20<\/p>\n<\/div><\/li><\/ul>YOU WILL NEED:<\/span><\/h5><\/h4><\/div>- <\/i><\/span>\n
500g pkt SUNBEAM Gourmet Selection Mixed Fruit<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\n
375g pkt SUNBEAM Raisins<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\n
1 cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\u00be cup water<\/div><\/li>
- <\/i><\/span>\u00bd cup port<\/div><\/li>
- <\/i><\/span>250g butter, diced and softened<\/div><\/li>
- <\/i><\/span>1 cup brown sugar<\/div><\/li>
- <\/i><\/span>4 eggs<\/div><\/li>
- <\/i><\/span>2 cups plain flour<\/div><\/li>
- <\/i><\/span>\u00bd cup self raising flour<\/div><\/li>
- <\/i><\/span>2 tsp mixed spice<\/div><\/li>
- <\/i><\/span>1 tsp ground ginger<\/div><\/li>
- <\/i><\/span>1 tbsp apricot jam, warmed<\/div><\/li>
- <\/i><\/span>\n
SUNBEAM Blanched Almond<\/strong>s, to decorate<\/p>\n<\/div><\/li><\/ul>Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div><\/div><\/div>![](\"http:\/\/www.australiansultanas.com.au\/wp-content\/uploads\/2024\/05\/image-48.jpeg\" "\\"image\\"")
<\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div><\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat\u00a0oven to 150\u00b0C (130\u00b0C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool<\/span>.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.<\/span><\/h5>\n<\/div>\n<\/div>
This cake is super\u00a0simple to make and delicious!<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Cooking time<\/strong>:
\n2 hours 30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>\n
Serves<\/strong>: 20<\/p>\n<\/div><\/li><\/ul>YOU WILL NEED:<\/span><\/h5><\/h4><\/div>- <\/i><\/span>\n
500g pkt SUNBEAM Gourmet Selection Mixed Fruit<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\n
375g pkt SUNBEAM Raisins<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\n
1 cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>- <\/i><\/span>\u00be cup water<\/div><\/li>
- <\/i><\/span>\u00bd cup port<\/div><\/li>
- <\/i><\/span>250g butter, diced and softened<\/div><\/li>
- <\/i><\/span>1 cup brown sugar<\/div><\/li>
- <\/i><\/span>4 eggs<\/div><\/li>
- <\/i><\/span>2 cups plain flour<\/div><\/li>
- <\/i><\/span>\u00bd cup self raising flour<\/div><\/li>
- <\/i><\/span>2 tsp mixed spice<\/div><\/li>
- <\/i><\/span>1 tsp ground ginger<\/div><\/li>
- <\/i><\/span>1 tbsp apricot jam, warmed<\/div><\/li>
- <\/i><\/span>\n
SUNBEAM Blanched Almond<\/strong>s, to decorate<\/p>\n<\/div><\/li><\/ul>Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div><\/div><\/div><\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div><\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat\u00a0oven to 150\u00b0C (130\u00b0C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool<\/span>.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.<\/span><\/h5>\n<\/div>\n<\/div>
- <\/i><\/span>\n
Preparation time<\/strong>:
\n20 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>
\nCooking time<\/strong>:
\n2 hours 30 minutes<\/p>\n<\/div><\/li>- <\/i><\/span>
\nServes<\/strong>: 20<\/p>\n<\/div><\/li><\/ul>
YOU WILL NEED:<\/span><\/h5><\/h4><\/div>
- <\/i><\/span>\n
500g pkt SUNBEAM Gourmet Selection Mixed Fruit<\/strong><\/p>\n<\/div><\/li>
- <\/i><\/span>
\n375g pkt SUNBEAM Raisins<\/strong><\/p>\n<\/div><\/li>
- <\/i><\/span>
\n1 cup SUNBEAM Sultanas<\/strong><\/p>\n<\/div><\/li>
- <\/i><\/span>
\u00be cup water<\/div><\/li>- <\/i><\/span>
\u00bd cup port<\/div><\/li>- <\/i><\/span>
250g butter, diced and softened<\/div><\/li>- <\/i><\/span>
1 cup brown sugar<\/div><\/li>- <\/i><\/span>
4 eggs<\/div><\/li>- <\/i><\/span>
2 cups plain flour<\/div><\/li>- <\/i><\/span>
\u00bd cup self raising flour<\/div><\/li>- <\/i><\/span>
2 tsp mixed spice<\/div><\/li>- <\/i><\/span>
1 tsp ground ginger<\/div><\/li>- <\/i><\/span>
1 tbsp apricot jam, warmed<\/div><\/li>- <\/i><\/span>
\nSUNBEAM Blanched Almond<\/strong>s, to decorate<\/p>\n<\/div><\/li><\/ul>
Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.<\/strong><\/h5><\/h6><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div>METHOD:<\/span><\/h5><\/h4><\/div>
<\/div><\/div>STEP 1.
\n<\/span><\/strong>Pre-heat\u00a0oven to 150\u00b0C (130\u00b0C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool<\/span>.<\/span><\/h5>\n\nSTEP 2.
\n<\/span><\/strong>Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.<\/span><\/h5>\nSTEP 3.
\n<\/span><\/strong>Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.<\/span><\/h5>\n<\/div>\n<\/div> - <\/i><\/span>
- <\/i><\/span>
![\"\"](\"http:\/\/www.australiansultanas.com.au\/wp-content\/uploads\/2024\/05\/image-36-460x295.jpeg\")
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