Christmas Cake Australian Recipes
CHRISTMAS CAKE - AUSTRALIAN
An out of this world cake that is full of Glace Fruit and nuts from the Australian Womans Weekly Cookbook. Not Cheap! but for a once in a year or that special celebration it's not just wonderful - its simply stunning
Provided by JoyfulCook
Categories Dessert
Time 3h
Yield 15-20 Slices
Number Of Ingredients 13
Steps:
- Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
- Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
- Stir into fruit mixture and add sifted flours.
- Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
- Bake at 150°C for about 2 hours.
Nutrition Facts : Calories 377.7, Fat 20.9, SaturatedFat 6.1, Cholesterol 41, Sodium 99.4, Carbohydrate 45.3, Fiber 4, Sugar 35.2, Protein 6.2
RICH CHRISTMAS FRUITCAKE
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
Provided by JustJanS
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.
AN AUSTRALIAN WHITE CHRISTMAS
We may not get snow for Christmas, but we make a beautiful sweet slice called "White Christmas". Great for gift baskets - definitely an Australian icon. This recipe is from a clipping I have kept as a young bride circa 1989.
Provided by Catherine Robson
Categories Candy
Time 45m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Line a slice tin with silicone paper.
- In a large bowl combine the powdered milk, rice bubbles, cherries, sultanas, icing sugar & coconut.
- Make a well in the dry ingredients.
- Melt copha over a low heat, cool slightly & then mix into the dry ingredients until well combined.
- Spoon into the lined tin.
- Cut another piece of silicon paper the length of the tin & place on top of the White Christmas mixture. Smooth the surface by pressing your hands over the silicone paper.
- Refrigerate for at least 1/2 hour to set. Cut into 1 inch squares or triangles.
- Store in the refrigerator.
- Merry Christmas.
Nutrition Facts : Calories 197, Fat 15.4, SaturatedFat 13.6, Cholesterol 6.2, Sodium 52.3, Carbohydrate 13.5, Fiber 0.2, Sugar 11.3, Protein 2
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