Annabelle White reveals recipes for some Christmas dishes that can be made well ahead of time.
Bella's Super Simple Christmas Cake
This is a super recipe and you will simply love the results. It makes a great Christmas present - for that person who loves fruit cake and has a good supply of socks!
You can even make it on Christmas Eve and it tastes great the next day - without any worries about careful aging with brandy and special care!
Try a piece with a good cheese, a good friend and a glass of port.
1 kg dried fruit (I use a mix of raisins, currants and
sultanas)
250g chopped apricots
250g butter
1 cup brown sugar
1/2 cup brandy
1/2 cup cold tea
4 tsp. finely grated orange rind
2-3 tsp. finely grated lemon rind
1 tbsp treacle
5 large eggs, lightly beaten
2 cups high grade flour
1 tsp. baking powder
1/2 tsp. baking soda
whole blanched almonds
extra brandy
Method
Line a deep 23cm round or 22cm square cake tin with three layers of paper, bringing the paper 5cm above the edge of the cake tin.
Combine all the dried fruits in a large pot. Add the butter, sugar, brandy/orange juice and cold tea/water.
Stir over heat until butter is melted and sugar is dissolved. Simmer, covered, 10 minutes; cool to room temperature.
Stir in orange and lemon rind. Add treacle and eggs. Then sift and add dry ingredients.
Mix in with gentle, folding movements. Spread mixture evenly into the prepared tin, decorate the top with almonds.
Bake in a slow 150degC oven for 21/2 -3 hours. When the cake comes out of the oven, splash with a little extra brandy over the top of the cake.
Cover hot cake with a few clean tea towels and leave to cool in the pan, preferably overnight.
Cook's tip: We used Champion High Grade flour for this fruit cake. The high grade helps prevent the fruit from sinking to the bottom of the cake. Elsewhere in this book we used Champion Standard Grade White Flour with great results.
Brandy fruit compote
Every summer friends make this delicious compote and place it in the back of the fridge for unexpected guests. On arrival, out comes the vanilla ice-cream and if you are in luck whipped cream and meringues. A sensational dessert is made within seconds. Warning: this compote is very addictive!
1 cup dried apricots
1 cup pitted prunes
1 cup large raisins
1 cup sultanas
420g can sliced peaches
430g can pineapple pieces
425g can pitted cherries
1/2 cup sugar
1 cup Chatelle brandy
juice of one orange
Method
Cut the apricots in half, place in a saucepan with the prunes, raisins, sultanas. Drain the juice from the canned fruit into the pan, add the sugar and stir well. Bring to a boil and simmer very gently for 5 minutes. Add the canned peaches, pineapple and cherries. Mix gently, pour in the brandy and orange juice and mix well. Pour into a large clipped jar and ensure all the fruit are covered with liquid. More liquor may be added if necessary. Serve with meringues and thickened cream.
