My Wedding - - FOOD & DRINK -


• 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.

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