The easiest post I have ever written. Seriously. What could be more simple than a colossal cake mix such as this? I love a fruity, nutty Christmas cake, but to be honest, by the time you have added up the cost of a bag of this and a bag of that, there won’t be much change out of $100…so I was more than happy to test this little bag of tricks that has been made up by my friends at Weigh ‘N Pay. They are selling it for way too cheap. (Don’t tell them I said that!) So if you are in Western Australia, get yourself organised and get a mix today. There are loads of fruit cake mixes available around the country (world) so you can do the same thing with any of those!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Litre water for steaming, with more for later
- 2 Kilos bag of Festive Fruit Cake Mix or other fruit cake mix
- 3 eggs, lightly beaten with a fork
- 4 - 6 Tablespoons Brew Choc granules BUY
- 3 Tablespoons brandy, sherry or rum
Line a 16cm springform tin with paper and set aside. You will have too much mixture for this one tin and will need to use other tins.
Place the water into Thermomix bowl and bring to the boil 8 min/100ºC/speed 3.
Remove a few of the good looking nuts and glace fruits from the Festive cake mix and set aside for decoration purposes later.
Place all other ingredients into a large bowl and combine extremely well.
Divide between cake tins of choice. I did 9 mini’s and still had enough for the bigger one. Press the reserved fruit and nuts into the tops of the cakes, adding more if necessary. (I added almonds and a few cherries.)
Preheat the oven to 160ºC.
The mini’s can be cooked in the oven without the use of the Varoma at all. Approx 15-20 minutes, depending on the size of your cakes.
Place the larger cake into the Varoma dish and steam 60 min/Varoma/speed 4. You will need to add water, steam further 30 min/Varoma/speed 4.
Remove cake from Varoma and transfer to a baking tray. Place into the oven and cook approx 25 minutes until top is firm to the touch and clearly dry.
You have just cooked a Christmas cake without all the dramas normally associated with Christmas cake baking. It is easy, moist and most importantly, not burnt around the edges…gotta love that! If you wanted to do this in your Combi Steam Oven, set it to 130ºC on steam only for the first hour. Then change setting to Combi and use about 160ºC until cake is fully cooked.