Christmas Cake; Festive Shortbread - Sunbeam Mixmaster MX7700 Instruction/Recipe Booklet

Recipes continued

Christmas Cake

2¼ cups raisons, chopped
3 cups sultanas
1¾ cup currants
1½ cups glace figs, chopped
½ cup glace cherries, halved
/ cup golden syrup
1
3
½ cup brandy
250ml olive oil
1 cup firmly packed soft brown sugar
5 eggs
1¼ cups plain flour
1 teaspoon mixed spice
2 tablespoons brandy, extra
1. Combine fruit, syrup and brandy in a bowl;
mix well. Cover, stand overnight.
2. Preheat oven to 150°c. Grease and line
base and sides of a 19cm square cake tin
with 3 layers of baking paper.
3. With bowl speed set on High, beat oil and
sugar in the mixing bowl on High speed
(7-9) until combined. Add eggs one at a
time, beating well between each addition.
Add fruit mixture, flour and mixed spice.
With the bowl speed set on Low, beat
on Low Speed (1-2) until mixture is
combined.
4. Pour into prepared pan and bake in slow
oven for about 4 hours or until cooked
when tested with a thin metal knife (there
should be no raw cake mix on knife).
5. Remove cake from oven and brush with
extra brandy. Cover pan with foil and leave
to cool in pan upside down.

Festive Shortbread

250g butter
2 tablespoons maple syrup
/ cup caster sugar
1
3
2 cups plain flour
½ cup corn flour
100g choc melts, melted
1. Preheat oven to 200°c. Grease and line
two baking trays.
2. In the mixing bowl and with the bowl
speed set on Low, cream the butter, syrup
and sugar on Medium speed (4-6) until
combined.
3. Add the flours and mix on Low speed (2-
3) until the mixture is combined well.
4. Turn the mixture out onto a floured
surface and lightly knead to combine.
Press dough out to a 2cm thickness and
using your favourite festive cutter, cut into
shapes.
TIP: In very hot weather you may want
to chill your dough for 10 minutes in
the refrigerator.
5. Place shapes onto baking trays and bake
for about 12 minutes or until just golden.
Cool on trays.
6. Drizzle with chocolate once cooled.
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