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Fruity Goodness!

Welcome to the first of my pre-written Christmas post!  I didn't want to leave with no posts (I do that way too often), so hopefully this works!

Early November, I was on a cooking spree.  Red Velvet cupcakes, followed by my First Ever Fruitcake (yes, I do think that it deserves capitals, it's kind of an epic feat, hehe).

I love this fruitcake, it makes the kitchen smell of Christmas - mixed spices and dried fruit and whatnot, not to mention it's totally moist!

And for the first time in Coffee and Craft history (well, provided I haven't done this by the time this post ...posts itself), I'm actually posting the recipe!

Original Source: probably the back of some Sunbeam dried fruit package...

Light and Easy Boiled Fruit Cake

Preparation time: 20 minutes
Cooking time: 1 - 1 ¼ hours

  • 375g Sunbeam Mixed Fruit
  • ¾ cup soft brown sugar
  • 1 teaspoon mixed spice
  • 125g butter
  • 1/2 cup sherry
  • 2 eggs, lightly beaten
  • 2 tablespoons marmalade
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1/2 teaspoon bicarbonate of soda
Topping (Optional) (I didn't make the topping)
  • 1/3 cup toasted muesli
  • chopped Sunbeam walnuts and cherries to decorate
Preheat oven to 150oC

1. Place the Sunbeam Mixed Fruit, sugar, spice, water and butter in a large saucepan and bring to the boil.  Simmer gently for 3 minutes, then remove and allow to cool.  (I accidentally left it there for more than an hour - I have no idea if this helped at all, but it did end up really moist)
2. Add the sherry, eggs and marmalade.  Fold in the sifted flours and soda, mixing well.
3. Place the mixture in a greased and lined 20cm round cake pan.
4. Bake in a slow oven for 1 - 1 1/4 hours or until cooked when tested (NB Cover loosely with a sheet of foil or brown paper if top of cake is over-browning during cooking).
Tip: For a crunchy topped cake, sprinkle over the muesli and decorate with a few walnuts and cherries before baking.

Merry Christmas!


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