Ingredients
- Rind from 1 lemon
- rind from 1 orange
- 200 g currants
- 500 g sultanas
- 250 g raisins
- 150 g dried blueberries
- 100 g dried cranberries
- 440 g tin crushed pineapple
- 80 g brown rice
- 80 g basmati rice
- 100 g blanched almonds
- 40 g buckwheat flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/2 tsp ground cloves
- 225 g Butter
- 200 g Pure Maple Syrup
- 6 eggs
- 1 tsp Vanilla Bean Paste
- Blanched Almonds for Decoration
- Glacé Cherries for Decoration
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Put Citrus Peel into TM Bowl and mill 10 secs/sp10
Add Dried Fruit and Pineapple (including juice) and cook 15mins/100°/sp1, put aside in a separate bowl and leave overnight or to cool down. Clean and dry mixing bowl.
Mill Brown and Basmati Rice 2mins/sp10
Add Almonds and mill 10secs/sp10
Add Buckwheat Flour (can use whole buckwheat - add with the rices above), Cinnamon, Mixed Spice and Ground Cloves, mix 5secs/sp10. SET ASIDE IN A LARGE MIXING BOWL.
Put Butter in TM Bowl and beat 10secs/sp9
Add Maple Syrup and mix 5secs/sp4, scrape sides and mix a further 5secs/sp4
Add eggs on sp4 one at a time with 2 tablespoons of the flour/spice mix each time. Add Vanilla Bean Paste with the final egg.
Add 500g of the fruit mixture and mix 10secs/sp4. Tip into the large mixing bowl with left over spiced flours and fold in with remaining fruit.
Put in a baking paper lined cake tin with newspaper wrapped around the outside and tied with string - this will prevent the sides from overcooking and drying out. Decorate with Blanched Almonds and Cherries.
1 large 23cm tin - 150° 1.5 hrs then 130° 1.5-2hrs.
Mini cakes (4 inch tins) will take 1.5-2hrs at 130°
Tip
For the best flavour, wrap the cake in greaseproof paper and in a tea towel and leave in a cool place for a few weeks. If putting into a plastic bag, refridgerate or freeze as cake may sweat at room temperature. For a richer flavour, spoon over a few tablespoons of brandy or liquor of your choice each week until you are ready to eat!
Thermomix Model
-
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
Loved this. Added some naked ginger and figs. Made small loves and small muffin size. Really good.
Turned out beautifully! I also used Quinoa Flour. Would absolutely recommend to everyone - and as a suggestion, try with some butterscotch or brandy custard!
Mine turned out perfect! Best christmas cake I've ever had, thanks for sharing.
6 eggs the recipe says...to be added in one at a time in Step 8
Ange
6 eggs! I don't know how they disappeared??
Ange
How many eggs for this recipe? Just got half way through and realised it doesn't specify.....help!!