Special Occasions - Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet

Special Occasions

Christmas Cake
2¼ cups raisins, chopped
3 cups sultanas
1 ¾ cups currants
1½ cups glace figs, chopped
½ cup glace cherries, halved
¹/ ³ cup golden syrup
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. C ombine dried fruit, syrup and brandy in a
bowl; mix well. Cover, and stand overnight.
2. P reheat oven to 150°C. Grease and line
base and sides of a 19cm square cake tin
with 3 layers of baking paper.
3. P lace oil and sugar in the large bowl and
beat on HIGH (7-9) until well combined.
Add eggs one at a time, beating well
between each addition. Add fruit mixture,
flour and mixed spice, and beat on LOW
(1-2) until well combined.
4. S pread mixture into prepared tin and bake
for about 4 hours or until cooked when
tested with a knife.
5. R emove cake from oven and brush with
extra brandy. Cover tin with foil, and leave
to cool in tin upside down.
Festive Shortbread
250g butter
2 tablespoons maple syrup
¹/ ³ cup caster sugar
2 cups plain flour
½ cup corn flour
100g choc melts, melted
1. P reheat oven to 200°C. Grease two baking
trays and line with baking paper.
2. P lace the butter, syrup and sugar in the
large bowl and beat on MEDIUM (4-6)
until combined.
3. A dd the combined, sifted flours and mix on
LOW (2-3) until well combined.
4. T urn the dough 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. P lace shapes onto prepared trays and bake
for about 12 minutes or until just golden.
Cool on trays.
6. D ecorate with melted chocolate.
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