Ingredients
Fruit Mixture
- 500 grams sultanas
- 265 grams raisins
- 155 grams currants
- 150 grams pitted dates
- 100 grams Glaced Cherries
- 75 grams craisins
- 75 grams Dried Pineapple
- 50 grams mixed peel
- Rind of 1 Lemon
- rind of 1 orange
- 200 grams brandy
Cake Mixture
- 100 grams brown rice
- 100 grams white rice
- 100 grams buckwheat
- 1 tsp cinnamon
- 2 tsp mixed spice
- 200 grams Nutalex
- 200 grams Maple syrup
- 1 tsp vanilla extract or paste
- 6 eggs
Decoration
- Glaced Cherries
- blanched almonds
- brandy
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I'm cooking this todayRecipe's preparation
Place rind of lemon and orange into bowl and zest speed 7 / 3 seconds.
Add Dates, Cherries and Pineapple into bowl and chop Speed 6 / 3 Seconds.
Remove mixture into large glass bowl and add in remaining ingredients - using Thermomix to measure weights.
Cover and allow to maserate for 3 days in the fridge - stiring once or twice a day.
Preheat oven to 150c
Lin tin of choice with three layers of greese proof paper, using Nutalex to stick together.
Add both Rice's and Buckwheat along with Cinnamon and Mixed Spice to bowl and mill 1-2 minutes / speed 9.
Remove flour mixture to a large mixing bowl.
Place Nutalex, Maple Syrup and Vanilla to bowl and mix 20 Seconds / Speed 5.
Turn onto Speed 4 and add in the eggs through the lid one at a time, allowing to mix in well after each addition.
Add to large mixing bowl with flour mixture as well as fruit mixture that has been mascerating.
Fold through all ingredients until well mixed.
Spoon into prepared tin. Tap tin against bench to remove air pockets. Smooth surface and decorate with additional Glaced Cherries and Almonds (or as desired).
Cover top of tin losely with tin foil.
Bake in oven for 2-3hrs depending on size of tin, or until skewer comes out clean.
- large tins take 2.5 - 3 hrs where as small individual cakes take 2hrs.
Remove from oven and brush top of cake with extra Brandy. Alow to cool in tin for 10 mins before turning out and placing on a wire rack to cool completely.
Wrap in baking paper or celophane and store in cupboard until Christmas.
Fruit Mixture - Prepare 3 days ahead
Oven and Tin Preperation
Cake Mix
Tip
This recipe will make approximately 8 mini cakes or one large standard sized spring form tin.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
"AMAAAAZING" and yes I used Butter, added some Almonds and only had Bulgar Wheat, so gave that a try and I am so pleased with this Christmas Cake. I have been using the same recipe for many many many years and this year decided to try one or two Thermie Recipes and this one turns out to be the go to now. Thank you for sharing .............
Can I use buckwheat flour, or is that a different product..?
Oh my what an awesome recipe and I haven't commented on it yet, I have made this every year as a single cake for the past 3 years, it is a hit with everyone, now I make 4 a year
p.s. made it as a single cake and used butter instead of nuttlex.
Forgot to rate this awesome recipe when i made it. what a tasty, healthy and relatively easy recipe. my dad's mum made brilliant xmas cakes his whole life and as a harsh critic i was well pleased to receive his very positive feedback, in fact, everyone really loved it and it was my first xmas cake. on the menu for next yr. thanks!!!
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