Luxury Christmas Fruit Cake

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Christmas Cake RecipeMakes: 1 cake (25 x 25 x 10cm) or 4 small cakes

Preparation time: 50 minutes

Baking time: 4 hours. 1 hour – 150°C; 3 hours – 130°C

Oven temperature: 150°C and 130°C

INGREDIENTS

1.875kg Dried Fruit for Africa Luxury Fruit Cake Mix
500g Dried Fruit for Africa Currants
125g Dried Fruit for Africa Glazed Fruit (pineapple, green figs and ginger chopped into small pieces)
250g brown sugar
500g cake flour
5ml each cinnamon, cloves, all spice, mace and fine ginger.(Also available at Dried Fruit for Africa)
5ml salt
10ml cocoa
500g butter
250g white sugar
8 eggs (approx 500g without the shell)
5ml bicarbonate of soda
10ml instant coffee, dissolved in 30ml boiling water

METHOD

1 For the batter: Heat the brown sugar in a pot over low heat until molten. Add 125ml boiling water and stir until dissolved. Set aside to cool.

2 Sieve the cake flour, spices, salt and cocoa in a large mixing bowl. Beat the butter and sugar until light and creamy. Beat the eggs well and add the butter mixture bit by bit while beating. A food processor will work well, leaving your hands free. Add some of the flour mixture as soon as the butter and egg mixture becomes runny. Add the remaining flour as soon as all the eggs have been added.

3 Now add the cooled sugar syrup as well as the Luxury Fruit mix, currants & glazed fruit. Dissolve the bicarbonate of soda in the warm coffee. Mix everything thoroughly. The batter must be quite stiff and should fall off the spoon in chunks. If it’s too runny, the fruit will drop down in the baking tin and if it’s too stiff, the cake will crack.

5 Spoon the batter into a prepared baking tin and press the mixture into the sides of the tin so that it hollows slightly in the centre. This stops the cake from rising too much in the centre. Cover it with a ‘paper lid’ made from baking paper. Bake for about 4 hours. 1 hour – 150°C; 3 hours – 130°C

Note: Once the cake is cooked and cooled pour a tot of brandy over cake. This can be repeated once a week according to taste.

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Apple Cinnamon Scones

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apple_cinnamon_scones_recipe_photoServings: 8 Scones
Preparation Time: 15 minutes plus 1 hour to 1 day of chilling

Ingredients
  • 1 cup grated or finely chopped tart apples (Granny Smith)
  • 1/4 cup plus 2 tablespoons whole sugar
  • 1 tablespoon ground cinnamon
  • 1 cup Tropical Traditions Coconut Flour
  • 1 cup whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons coconut oil, solid
  • 1 egg, separated
  • 1/2 cup whole milk, more if needed
Method

In a small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.

In a medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. The dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed ziplock bag. Refrigerate 1 hour. The dough also holds well if made a day in advance and refrigerated.

Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.

Cinnamon Sugar Topping
Ingredients
  • Leftover egg white
  • 1 tablespoon milk
  • 2 tablespoons sugar
  • 1 teaspoons ground cinnamon
Method

Beat egg white with milk.

In a shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.

Bake 25-30 minutes until tops are slightly brown. Serve warm.

Recipe submitted by Tammy, Union City, TN

Preparation by Sarah Shilhavy

 

Healthy Cacao, Coconut & Date Balls

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  A quick, healthy snack that you can make in advance and freeze. Start this recipe a day in advance.

Ingredients

  • 12 Medjool dates
  • 1 cup Almond Meal
  • 1/3 cup Coconut Oil
  • 1/3 cup Cacao Powder
  • 1 tablespoon Chia Seeds

Method

  1. Place dates in a medium bowl and cover with water.  Stand for 1 hour. Drain and discard seeds.
  2. Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.
  3. Place remaining coconut in a shallow dish.
  4. Roll level tablespoons of mixture into balls. Roll in coconut to coat.
Date balls can be frozen for up to 1 month.
Nutritional Values
Energy803kJFat saturated5.70g
Fat Total9.80gCarbohydrate sugars19.30g
Carbohydrate Total26.60gDietary Fibre4.50g
Protein2.90gCholesterol-
Sodium1.00mg
All nutritional values are per serving.
(The following ingredients: Almond Flour; Shredded Coconut; Coconut Oil & Chia Seeds are all available at Dried Fruit for Africa)

Sugar-Free “Oatmeal” Chocolate-Chip Cookies

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INGREDIENTS

  • 3/4 cup melted coconut oil
  • 5t vanilla extract (or essence if you can’t get hold of extract)
  • 1/2 cup xylitol
  • 1 egg
  • 5 cups mixed nuts and seeds
  • 2T flaxseed meal
  • 1/2 cup desiccated coconut
  • 3/4t bicarb
  • 1/2t cream of tartar
  • 1/2t salt
  • 1/2 cup dark chocolate chips (I’ve been making my own sugar free chocolate chips – by combining 3T cocoa powder with 1/3 cup melted coconut oil, which I then freeze and chop up as needed)
DIRECTIONS
  • Preheat the oven to 170 degrees
  • Blend the nuts and seeds until they are fairly fine
  • Beat the coconut oil, vanilla essence, xylitol and egg together until well combined
  • Add the bicarbonate and cream of tartar and mix well
  • Add the nut/seed mix and combined
  • Stir in the chocolate chips
  • Spoon 3cm of the mix on to a greased baking sheet and repeat until the tray is full (will take 2 trays) – I had about 6 cookies per tray – you need to space them out as they will spread
  • Bake for 10 minutes
  • Once cooked pop them in the fridge to fully set

Published by The Banting Cook

Vegan Brownies with Walnuts

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(Out of Nina’s Pharmacy)

What You’ll Need:

1 cup All-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. brewed espresso or coffee
1 tbsp. vegan butter spread
1/2 cup chocolate chips (vegan)
2 tsp. vanilla extract
1.25 cups sugar
1/2 cup cocoa powder
1/3 cup vegetable oil
1/3 cup water
1/2 cup chopped walnuts

What To Do:

Preheat the oven to 190ºC.

Mix together the flour, baking powder, and salt. Make sure there are no lumps. set aside.

Carefully melt together the coffee, butter, and chocolate chips.

Once melted, stir in the vanilla extract. Then add the sugar, cocoa powder, oil, and water. Mix until well combined.

Gently combine the wet and dry ingredients. Fold in the walnuts.

Pour into a 20 x 20 cm cooking dish. Consider sprinkling a touch of sea salt on top. Bake for 25 minutes or until cooked through

Fruit & Nuts Bars

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(Recipe from Joy of Baking, By Kate Morris)

Make 16 squares.

What You’ll Need:

1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/3 cup packed brown sugar
3 cups dried fruit (use a mix—I used apricots, dates, and cherries)
1 1/2 cups dry roasted nuts (again, mix it up! My choice was pecans and almonds)
1 egg
1/2 teaspoon vanilla extract

What to Do:
  1. Preheat oven to 325 degrees. Line an 8-by-8 inch baking pan with parchment paper, or coat with nonstick spray.
  2. Coarsely chop fruit and nuts until most pieces are relatively uniform in size. Set aside.
  3. Whisk flour, baking soda, and baking powder together in a large bowl until evenly combined. Add sugar, fruit, and nuts, and mix to coat all fruit and nuts with the flour mixture.
  4. In a separate bowl, beat egg with vanilla until frothy and thick, about 2 minutes.
  5. Stir egg into flour mixture until evenly mixed.
  6. Spread mixture into prepared pan, using a spatula to smooth out the top.
  7. Bake for 35-40 minutes, or until golden brown.

Pickled Fish

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Pickled FishSauce:

3 large onions

1 tbsp of grated ginger

4 chopped cloves of garlic

2 tbsp of oil

dried chilli*

black peppercorns*

cloves*                                                            3 bay leaves*

2 tsp coriander*                                             2 tsp mustard seeds*

2 tsp ground cumin*                                     2 tsp ground turmeric*

2 tsp masala powder*                                   ½ cup brown sugar

1 cup grape vinegar                                       ½ cup water

Saute onions, grated ginger, garlic in oil. Add a dried chilli*, black peppercorns*, cloves*, bay leaves*, coriander*, mustard seeds*, ground cumin*, ground turmeric* and masala powder*. Cook for a few minutes – then stir in brown sugar and cook till caramelised. Add grape vinegar & water and simmer until sauce thickens. (For a thicker sauce, add 1 teaspoon cornflour). Set aside and keep warm.

Fish:

500g firm fish (yellowtail or hake)
flour
1 beaten egg
oil for frying

Cut firm fish into strips, dip fish into seasoned flour then, just before frying, into beaten egg. Place gently into hot oil in batches. Fry till golden and drain on paper towel. Place fish in a dish and cover with warm sauce. Allow to cool and refrigerate for at least 2 days.

NOTE: All ingredients marked with an asterisk are available at Dried Fruit for Africa.

 

Hot Cross Buns

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Basic Rich Yeast DoughBasket of hot cross buns
5 ml Active Dry Yeast
1 Tablespoon Sugar
250 ml Warm Scalded Milk
250 ml Cake Flour
50 ml Butter melted in 250 ml Lukewarm Scalded Milk
3 Eggs, beaten
1 kg Cake Flour
5ml salt

Mix the yeast and sugar with the warm scalded milk in a large mixing bowl. Add 250ml Cake Flour to the yeast mixture and beat well. Cover and leave for about 45 mins to an hour in a warm place until foamy and light. Add the butter and milk mixture to the yeast. Add the eggs, flour and salt and mix very well. Knead the dough until smooth, 4 – 5 mins. Cover dough and allow to rise in a warm place until doubled in size, about 1 hour

Buns:
(Cinnamon, Mixed Peel & Seedless Raisins available at Dried Fruit for Africa)
10 ml ground Cinnamon*
60g Mixed Peel*
60g Seedless Raisins*
1 egg yolk beaten with 15ml milk

For the cross on the buns:
3 tablespoons plain flour
½ tablespoon caster sugar
2 tablespoons water

For the sugar glaze
1 tablespoon caster sugar
1 tablespoon boiling water

Add the following to the basic rich yeast dough: Knead 10ml ground cinnamon, 60g mixed peel, 60 g seedless raisins (all available at Dried Fruit for Africa) into the risen dough. Shape into buns, place onto a greased baking sheet and, with a very sharp knife, cut a deep cross into the top of the bun. Cover loosely and set aside in a warm dry place until risen to double in size, about 30 minutes. Brush with egg yolk beaten with a little milk and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven at 200ºC (400ºF) for 15-20 minutes. When the buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny. Enjoy

 

 

Dadel- En – Okkerneutkoek

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Hierdie koek smaak vorentoe en hou lank. Pak gerus daarvan in vir middagete.

BESTANDELE:

  • 210 ml kookwater
  • 175 g (280 ml) dadels, gekap
  • 3,5 ml koeksoda
  • 175 g (220 ml) ligte bruinsuiker
  • 50 g (55 ml) sagte margarien
  • 1 klein eier geklits
  • 225 g (400 ml) koekmeelblom
  • 3,5 ml bakpoeier
  • 1,2 ml sout
  • 40 g (100 ml) okkerneute gekap

METODE

Stel oond op 180°C. Smeer en voer ‘n vierkantige 20 cm koekpan met gesmeerde bakpapier uit. Plaas water,dadels en koeksoda in ‘n bak en laat 5 minute staan.

Room suiker en margarien en klop eier saam met water en dadels by.

Sif koekmeelblom,bakpoeier en sout saam en vou saam met neute in dadelmengsel.

Skep in pan,maak bokant gelyk en bak sowat ‘n uur tot gaar. Keer uit, trek papier af en laat op ‘n afkoelrak afkoel.

BRON: Koek en koekies in ‘n kits – Mary Benni

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Victoriaanse Kerskoek

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‘n Maklike, anderse en spesiale Kerskoek. Die droëvrugte is baie klam omdat dit drie dae in sjerrie geweek word. Die koek is nie baie hoog nie moet dus nie verwag dat die deeg tot bo in die pan sal rys nie.

BESTANDDELE
  • 550 g (900 ml) koekvrugtemengsel (gemengde droëvrugte)
  • 100 g (170 ml) pitlose rosyne
  • 100 g (170 ml) korente
  • 100 g (160 ml) glanskersies, in kwarte gesny
  • 150 ml medium of soet sjerrie
  • 175 g (190 ml) sagte margarien
  • 175 g (220 ml) sagte bruinsuiker
  • gerasperde skil van 1 suurlemoen
  • gerasperde skil van 1 lemoen
  • 3 eiers
  • 15 ml swartstroop
  • 50 g (125 ml) amandels, gekap
  • 100 g (180 ml) koekmeelblom
  • 50 g (90 ml) bruismeel
  • 5 ml gemengde speserye
METODE

Plaas vrugte en kersies in ‘n houer,giet sjerrie oor en bedek. Laat minstens 3 dae week en roer elke dag om.

Plaas margarien, suiker, suurlemoen en lemoenskil, eiers, swartstroop en amandels in  ‘n groot bak. Sif bruis- en koekmeelblom en speserye saam en voeg by mengsel in bak.  Roer tot goed gemeng. Roer geweekte vrugte en sjerrie by.

Stel oond op 150°C. Smeer en voer ‘n ronde 20 cm koekpan met gesmeerde bakpapier uit. Skep mengsel in en maak bokant gelyk.

Bak 2 uur en verminder dan temperatuur tot 140°C vir nog 1¼ uur.

Steek ‘n warm toetspen in middel van koek in. As dit skoon uitkom is die koek gaar. Indien nie,bak nog 15 minute. As die koek gedurende dié tyd bo-op te donker word, bedek liggies met tinfoelie. Laat in pan afkoel.

BRON: Koek en koekies in ‘n kits – Mary Benni