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five hundred g Sunbeam Mixed Fruit about three hundred g Sunbeam Currants one hundred and seventy g Ocean Spray Craisins one hundred and ten g Lucky Slivered Almonds one hundred g Big Sister Red Glace Cherries about three/four cup Angas Park Mixed Peel two/about three cup Brandy two hundred and fifty g Coles Butter, room temperature, chopped one cup CSR Brown Sugar about five Eggs one tbsp Queen Natural Vanilla Extract one tbsp CSR Golden Syrup two one/two cups White Wings Plain Flour one tsp Mixed Spice one/two tsp Baking Powder one cup Nestlé Dark Choc Bits two x five hundred g pkts White Icing Fondant (Orchard Prepared White Icing Mix) one/two cup CSR Pure Icing Sugar one Egg White, lightly beaten Silver Cachous, to decorate Place mixed, fruit (Recipes by ingridients fruit) currants, craisins, almonds, cherries, mixed peel and brandy (Recipes by ingridients brandy) in a large bowl. Toss to combine. Vanilla Dark Chocolate Christmas Cake. Cover and soak overnight. Preheat oven to one hundred and fifty°C or one hundred and thirty°C fan. Vanilla Dark Chocolate Christmas Cake. Grease and double line base and sides of a twenty-fourcm square cake (Recipes by ingridients cake) tin. Vanilla Dark Chocolate Christmas Cake. Using an electric mixer, beat butter and brown sugar (Recipes by ingridients sugar) together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and golden syrup. Vanilla Dark Chocolate Christmas Cake. Mix to combine. Stir two tbsp of flour into. fruit (Recipes by ingridients fruit) Sift remaining flour, mixed spice and baking powder (Recipes by ingridients baking powder) into butter mixture. Add fruit (Recipes by ingridients fruit) and Choc Bits and, using your hands, mix to combine. Fill prepared pan with cake (Recipes by ingridients cake) batter, smoothing the top. Bake for one about three/four – two hrs, until a skewer inserted into the cake (Recipes by ingridients cake) comes out clean. Wrap tin in a clean tea towel and set aside to cool. Once it’s cool, remove the cake (Recipes by ingridients cake) from the tin, then wrap in baking paper and foil. Store in an airtight container until you’re ready to decorate it. Vanilla Dark Chocolate Christmas Cake. To decorate the, cake (Recipes by ingridients cake) trim its top to make it level. Vanilla Dark Chocolate Christmas Cake. Knead fondant until it’s smooth on a surface lightly dusted with icing. sugar (Recipes by ingridients sugar) Vanilla Dark Chocolate Christmas Cake. Roll to sevenmm thick. Brush cake (Recipes by ingridients cake) with beaten egg white. Vanilla Dark Chocolate Christmas Cake. Using a rolling pin, lift the fondant onto the. cake (Recipes by ingridients cake) Dust hands with icing sugar (Recipes by ingridients sugar) and smooth fondant over the top and sides of the. cake (Recipes by ingridients cake) Trim any excess from the cake’s base. Vanilla Dark Chocolate Christmas Cake. Cut stars from remaining fondant and use to decorate the. cake (Recipes by ingridients cake) Place a silver cachous in the centre of each star. . Vanilla Dark Chocolate Christmas Cake.
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