These little Christmas fruit cakes were the result of a request from our Aussie dried fruit company Sunbeam and appear in one of their Christmas ebooks. This recipe also appears in Cracker of a Christmas collection ebook and has a few ingredients missing...this is the correct version.
Fruit cake is much maligned due to it being dry quite often. These are not dry because of being steamed. You are now officially a moist fruit cake pro! Easily dressed up to use as gifts, or just eat them with Brandy Butter as a dessert on Christmas day! Merry Mixing.
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- 500 Grams Sunbeam Mixed Dried Fruit
- ½ Cups sherry or brandy
- 240 Grams water
- 125 Grams Butter BUY
- 60 Grams golden syrup
- 180 Grams dark brown sugar
- 1 Teaspoon bicarb soda
- 1 Tablespoon boiling water
- 130 Grams SR flour
- 130 Grams plain flour
- 1/2 Teaspoon mixed spice
- 1/2 Teaspoon nutmeg
- 1 Teaspoon Vanilla Bean Paste BUY
- 2 eggs
- Boiling water for steaming
- 1 Batch Marzipan to make decorative stars Recipe
- 125 Grams unsalted butter
- 2 cups icing sugar
- 1 Tablespoon brandy
Soak fruit overnight in sherry or brandy.
Place soaked fruit, water, butter, golden syrup and sugar into Thermomix bowl and heat 7 min/100º/Reverse/speed 1.
Add bicarb soda mixed with 1 tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over. Cool for 15 minutes in Thermomix bowl.
Carefully add all remaining ingredients apart from the marzipan in the order listed then mix 10 sec/ Reverse/speed 4. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
Preheat oven to 160°C.
Fill eight, ½ cup capacity mini cake tins or moulds two-thirds full with cake mixture and place into the Varoma dish and tray. Pour remaining cake mixture into a bowl and rinse out Thermomix bowl.
Pour 1L boiling water into Thermomix bowl, set Varoma dish into position and steam cakes 20 min/Varoma/speed 4.
Transfer steamed cakes to a baking tray (still in the tin) and bake in the oven for 20 minutes at 160ºC.
Repeat cooking process with remaining cake mixture.
Once cakes have completely cooled, decorate with marzipan stars.
To make brandy butter:Place butter into Thermomix bowl and chop 6 sec/speed 6. Add the icing sugar and blend 20 sec/speed 4. Whip 20 sec/Butterfly/speed 4. Remove Butterfly and add brandy a little at a time as you blend on speed 4 until well incorporated. Serve with all things Fruit Cake-y! Thanks to Jean Misko for this very Merry Christmix staple!