Sunday, December 16, 2012

It's that time of year again.....

A couple of years back now I posted a recipe for the most delicious Christmas cake you could possibly that people will actually eat AND enjoy. Not dry, crumbly and bland, but filled with any sort of fruit you like, moist like the best puddings, and oh so very tasty. Well, it was so good I wanted to share it again - but this time with a slight variation..... I have been busily at work in my kitchen, with the help of my most adorable 4 year old assistant, concocting this cake recipe and turning it into small bowl sized 'puddings' to decorate, and wrap in red cellophane and silver curly ribbon as gifts for my children's teachers. Everyone knows I really hesitate to give cheap disposable rubbish gifts, and would much rather give something of use or value, homemade (where possible) or locally sourced, so these pudding seemed to fit the is always a more palatable option than a trinket to gather dust on the shelf before it finds its way to the rubbish bin in a few months time. So here is the recipe once again - you might like to make tiny mini puddings out of it, or bowl sized ones like mine, or a full on Christmas cake....but do enjoy its yummy goodness in whatever shape it comes in this year !! Happy Christmas !!
'Aunty' Hannahs DIVINE Christmas Cake

1 medium tin crushed pineapple with fruit juice
500gms of dried fruit of choice (apricots, sultanas, apple etc) – diced.
½ cup Sherry
1 cup juice of choice
125gms butter
1 cup raw sugar

Place all together in large saucepan and boil for 5 mins. Let cool for ½ hour or so.

Add 1 ½ – 2 cups of SR Flour
2 Large eggs whisked
1 Teaspoon nutmeg and cinnamon

Mix all together. Place in a lined and greased large spring tin, or pudding sized bowls etc. Bake at 160 degrees Celsius for 1-1 ½ hours or until a skewer goes in and comes out 'clean'. Allow to cool in tin. Ice and decorate as creativity desires !!!


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