I was so lucky to receive two lovely goodie bags from Baker Delight last week both filled with a 6 pack of Fruit mince pies and a Christmas cake, and I have to say they were both delicious my family were very lucky to get to taste them with me and they all agreed. The pastry from the fruit mince pie are beautiful and go down nice with a hot cuppa. Since they Bakers Delight were so generous at giving me two bags I decided to do a little competition on my Facebook page and give it away to my friends who had to answer a simple question which was ‘How long has Bakers Delight been around for?. If you want to know the answer or if you would like to buy some of these Christmas goodies for yourself then head over to there website www.bakersdelight.co.nz to find out.
If you would like to make your own Christmas Cake this year Try Annabel Langbeins easy three-ingredient Christmas Cake recipe.
Annabel Langbeins Three-Ingrediant Christmas Cake.
Makes: 1 medium cake
Cook about 1 hour 15 mins
1kg mixed dried fruit
2 1/2 cups (600ml) milk
2 3/4 cups self-raising flour, or 2 3/4 cups plain flour mixed with 2 3/4 tsp baking powder
1 tbsp sherry, rum or whisky, to brush (optional)
icing sugar, to dust on top (optional)
Place dried fruit in a bowl,cover with milk and leave to soak overnight in the fridge.
The next day, preheat oven to 160.C and line a medium(23cm diameter) springform cake tin with baking paper.
Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted onto the centre comes out clean (check after about 1 1/4 hours and return to oven for a little longer if needed). Remove from oven and, while still hot, brush with sherry,rum or whiskey, if using. Cool in the tin before turning out. Stored in an airtight container, it will keep for several weeks. Just before serving, dust with icing sugar, using doily cut-out or snowflake stencils to create festive patterns (optional). Enjoy 🙂