Christmas Cake Australian Food

CHRISTMAS CAKE - AUSTRALIAN

Christmas Cake - Australian image

An out of this world cake that is full of Glace Fruit and nuts from the Australian Womans Weekly Cookbook. Not Cheap! but for a once in a year or that special celebration it's not just wonderful - its simply stunning

Provided by JoyfulCook

Categories Dessert

Time 3h

Yield 15-20 Slices

Number Of Ingredients 13

Ingredients

125 g glace pineapple
125 g glace apricot
250 g dates, stoneless
250 g glace cherries, green and red
125 g whole blanched almonds
250 g brazil nuts, whole
2 eggs
1/4 cup light brown sugar
2 teaspoons vanilla essence
1 tablespoon rum
90 g butter, softened
1/2 cup plain flour
1/4 cup self rising flour

Steps:

Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
Stir into fruit mixture and add sifted flours.
Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
Bake at 150°C for about 2 hours.

Nutrition Facts : Calories 377.7, Fat 20.9, SaturatedFat 6.1, Cholesterol 41, Sodium 99.4, Carbohydrate 45.3, Fiber 4, Sugar 35.2, Protein 6.2

AN AUSTRALIAN WHITE CHRISTMAS

An Australian White Christmas image

We may not get snow for Christmas, but we make a beautiful sweet slice called "White Christmas". Great for gift baskets - definitely an Australian icon. This recipe is from a clipping I have kept as a young bride circa 1989.

Provided by Catherine Robson

Categories Candy

Time 45m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups rice bubbles
1 cup full cream powdered milk
1 cup desiccated coconut
2/3 cup glace cherries (red & green mixture)
1/4 cup sultana
1 cup icing sugar
250 g Copha

Steps:

Line a slice tin with silicone paper.
In a large bowl combine the powdered milk, rice bubbles, cherries, sultanas, icing sugar & coconut.
Make a well in the dry ingredients.
Melt copha over a low heat, cool slightly & then mix into the dry ingredients until well combined.
Spoon into the lined tin.
Cut another piece of silicon paper the length of the tin & place on top of the White Christmas mixture. Smooth the surface by pressing your hands over the silicone paper.
Refrigerate for at least 1/2 hour to set. Cut into 1 inch squares or triangles.
Store in the refrigerator.
Merry Christmas.

Nutrition Facts : Calories 197, Fat 15.4, SaturatedFat 13.6, Cholesterol 6.2, Sodium 52.3, Carbohydrate 13.5, Fiber 0.2, Sugar 11.3, Protein 2

CHRISTMAS CAKE

Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 6h

Yield 16

Number Of Ingredients 19

Ingredients

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

Steps:

In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

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