Fruit Mixed 100g bag

Mixed dried fruit is often best known for its use in Christmas Cake and fruit mince making, however, the natural sweetness goes well with most cake, muffin and biscuit recipes.

Origin

Made in Australia from 50% Australian and imported ingredients

Ingredients

Mixed dried fruit (sultanas, raisins, currants), mixed peel (orange, lemon, glucose, sugar, food acid (330), preservative (223)), glace cherries (5%) (cherries, glucose, sugar, fruit juice concentrate, preservative (202, 211), flavour, colour (129)), vegetable oil

Allergens

Contains sulphites. Non-GMO.

How to use

Add to cooking as per recipe.

TRADITIONAL CHRISTMAS CAKE

510g sultanas

265g raisins

155g currants

150g pitted dates (chopped)

100g glace cherries (chopped)

75g dried cranberries

75g dried pineapple

50g mixed peel

185ml brandy or orange juice

2 tsp orange rind (finely grated)

250g softened butter (or sunflower oil)

200g brown sugar

4 eggs (or 4 tbsp flaxseed meal soaked in 6 tbsp water)

300g plain flour (can be gluten-free)

2 tsp mixed spice

* Blanched almonds & cherries to decorate

* 2 tbsp brandy or orange juice to drizzle

Combine fruit and brandy in a large bowl, cover with a lid and set aside for 2 days to macerate.

Grease a 22cm cake pan and line base with a reusable tray liner or grease a springform cake pan.

Beat butter and sugar until creamy. Add eggs one at a time, beating well until combined. Stir butter and fruit mixtures together. Add flour and mixed spice. Spoon into pan and tap lightly on the benchtop to release any air bubbles, arrange almonds and cherries on top.

Bake at 150C covered with a bigger cake tin or reusable baking sheet for 2 hours 30 mins to 3 hours. Drizzle hot cake with extra brandy. Cool thoroughly before turning out.

[Store in an airtight dark container for up to 3 months].

Nutritional Information

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight for less than 12 months.