DOCUMENT

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. Place dried fruit, grated apple, butter, brandy, Cointreau, brown sugar and spices into a large saucepan on medium heat, induction setting 6, until the butter has melted. Stir all ingredients together and bring to a simmer. Remove from heat. 2. Add the bi-carb soda to the hot mixture and stir through. The mixture will expand. 3. Set the fruit mixture aside until it cools. 4. Line a 20cm square, or 22cm round cake tin with two layers of baking paper. Ensure the baking paper has a 5cm collar above the tin edge. 5. Preheat oven on Conventional at 130°C. 6. Add sifted flours, cocoa, eggs and marmalade to the cooled mixture and thoroughly combine. 7. Pour into prepared cake tin, smoothing the top with a wet palette knife or wet hand. 8. Arrange the almonds decoratively on the top of the cake. 9. Place into the oven on shelf position 2 and bake for 3–3½ hours, or until a skewer inserted in the centre comes out clean. 10. Cool completely before cutting. This cake is best stored in the refrigerator. HINTS AND TIPS • Traditionally Christmas cake is made in advance and then ‘fed’ with alcohol or fruit juice every fortnight in the lead-up to Christmas, feeding no more than four times during the maturation period. • The cake can be fed using rum, brandy, whisky, liqueurs or fortified wine such as Madeira or port. 350 g sultanas 200 g pitted prunes, chopped 200 g dates, chopped 125 g currants 125 g dried apricots, chopped 250 g raisins 1 medium granny smith apple, grated 250 g butter, cubed ½ cup brandy ½ cup Cointreau 250 g brown sugar 2 tsp cinnamon, ground 2 tsp nutmeg, ground 2 tsp mixed spice 1 tsp bi-carb soda 1 cup plain flour 1 cup self-raising flour 2 tbsp cocoa powder 4 eggs, beaten 2 tbsp marmalade 80 g whole blanched almonds, to decorate Cooking programme Induction and Conventional Serves 20-40 Preparation time 30 minutes Cooking time 3 hours 30 minutes CHR I STMAS CAKE 28.