Sunbeam MX001 manual Special Occasions continued, CHRISTMAS Christmas Cake, Festive Shortbread

Special Occasions (continued)

CHRISTMAS

Christmas Cake

21/4 cups raisons, chopped

3 cups sultanas

13/4 cup currants

11/2 cups glace figs, chopped

1/2 cup glace cherries, halved

1/3 cup golden syrup

1/2 cup brandy 250ml olive oil

1 cup firmly packed soft brown sugar

5 eggs

11/4 cups plain flour

1 teaspoon mixed spice

2 tablespoons brandy, extra

1.Combine fruit, syrup and brandy in a bowl; mix well. Cover, stand overnight.

2.Preheat oven to 150°c. Grease and line base and sides of a 19cm square cake tin with 3 layers of baking paper.

3.Beat oil and sugar in the small Mixmaster bowl on High speed (7-9) until combined. Add eggs one at a time, beating well between each addition. Add fruit mixture, flour and mixed spice. Beat on Low Speed (1-2) until mixture is combined.

4.Pour into prepared pan and bake in slow

oven for about 4 hours or until cooked when tested with a thin metal knife (there should be no raw cake mix on knife).

5.Remove cake from oven and brush with extra brandy. Cover pan with foil and leave to cool in pan upside down.

Festive Shortbread

250g butter

2 tablespoons maple syrup

1/3 cup caster sugar

2 cups plain flour

1/2 cup corn flour

100g choc melts, melted

1.Preheat oven to 200°c. Grease and line two baking trays.

2.In the small Mixmaster bowl cream the butter, syrup and sugar on Medium speed (4-6) until combined.

3.Add the flours and mix on low speed (2-3) until the mixture is combined well.

4.Turn the mixture out onto a floured surface and lightly knead to combine. Press dough out to a 2cm thickness and using your favourite festive cutter, cut into shapes. TIP: In very hot weather you may want

to chill your dough for 10 minutes in the refrigerator.

5.Place shapes onto baking trays and bake for about 12 minutes or until just golden. Cool on trays.

6.Drizzle with chocolate once cooled.

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