THE GOL DA IR CHRISTMAS CAKE
• 600g raisins • 200g currants • 100g glacé cherries • 250g finely chopped mixed dried fruits – we love prunes, apricots, apples, pears, pineapple or even mango! • 400ml brandy or rum • 300g butter, at room temperature • 200g dark brown sugar • 1 lemon • 4 eggs • 2 tbsp molasses, or golden syrup if you don’t have it • 300g plain flour • 1⁄2 tsp ground ginger • 1 tsp ground cinnamon • A pinch of ground cloves • 150g ground almonds • 150g chopped walnuts or hazelnuts
The Goldair food processor is an attractive and highly featured machine that will look fantastic in your kitchen this silly season. Featuring five speeds, along with a pulse function, this 800w machine will blend, chop, mix, and slice for all of your Christmas cooking needs. With two colours to choose from, festive red or stylish grey, this multifunctional food processor will look great on any bench top. RRP $299.99 from Farmers.
1. Place the dried fruit in a saucepan with the brandy or rum and bring to a simmer. Pour into a bowl, cool, cover and leave to soften overnight. 2. The following day, preheat the oven to 150°C and line the base and sides of a 23cm round tin or a 20cm square tin with a double layer of baking paper. Make sure the paper sticks up the sides by about 8cm. 3. In the Goldair Food Processor, cream the butter and sugar until light and fluffy. Grate in the zest of the lemon and process in the eggs on slow, one at a time. Mix in the molasses. 4. In a separate bowl, sift the flour and combine along with the spices and ground almonds. In this bowl, mix in spoonfuls of the butter mixture, alternating with spoonfuls of the fruit mixture. Fold in the walnuts/hazelnuts. 5. Spoon the mixture into the tin, and bake in the oven for approximately 3 hours. Check after 2.5 hours, then every 20 minutes until a skewer comes out clean. 6. As soon as the cake comes out of the oven, brush with a little more brandy/rum. Leave to cool in the tin for a few minutes, then remove, placing it directly onto a large sheet of tinfoil. Wrap it up with a couple of layers of foil to keep it warm for as long as possible. 7. After a few hours, remove the foil and wrap the cake in baking paper and a double sheet of tinfoil, making sure you can access the cake from the top. 8. Store cake in an airtight container for 2 – 12 weeks, occasionally unwrapping the cake to pour over a little more alcohol if desired.
Goldair tip: If you’d like your cake to be particularly moist, process half the soaked fruit in your Goldair Food Processor to make a paste, then stir back into the rest of the fruit.