Packed in a 1000ml returnable jar – contains approximately 595g of product.
Mixed dried fruit is often best known for its use in Christmas Cake and fruit mince making, however, the natural sweetness goes well with most cake, muffin and biscuit recipes.
Made in Australia from imported ingredients (Turkey, Greece, Holland)
Sultanas (Sultanas, Cotton Seed Oil), Currants (Currants, Sunflower Oil), Orange Peel [Orange Peel, Glucose-Fructose Syrup derived from wheat, Sugar, Citric Acid (E330)], Glycerine
Contains sulphites. May contain traces of gluten. Non-GMO.
How to use
Add to cooking as per recipe.
TRADITIONAL CHRISTMAS CAKE
150g pitted dates (chopped)
100g glace cherries (chopped)
75g dried cranberries
75g dried pineapple
50g mixed peel
185ml brandy or orange juice
2 tsp orange rind (finely grated)
250g softened butter (or sunflower oil)
200g brown sugar
4 eggs (or 4 tbsp flaxseed meal soaked in 6 tbsp water)
300g plain flour (can be gluten-free)
2 tsp mixed spice
* Blanched almonds & cherries to decorate
* 2 tbsp brandy or orange juice to drizzle
Combine fruit and brandy in a large bowl, cover with a lid and set aside for 2 days to macerate.
Grease a 22cm cake pan and line base with a reusable tray liner or grease a springform cake pan.
Beat butter and sugar until creamy. Add eggs one at a time, beating well until combined. Stir butter and fruit mixtures together. Add flour and mixed spice. Spoon into pan and tap lightly on the benchtop to release any air bubbles, arrange almonds and cherries on top.
Bake at 150C covered with a bigger cake tin or reusable baking sheet for 2 hours 30 mins to 3 hours. Drizzle hot cake with extra brandy. Cool thoroughly before turning out.
[Store in an airtight dark container for up to 3 months].
Store in an airtight container in a cool, dry place, away from direct sunlight for up to 6 months.