- A spin on Nanna's famous Christmas cake, without the rum that Nanna was famous for hiding in her knitting basket. Best enjoyed with family and friends.
(Serves 8-10)Prepare this recipe at least 1 week in advance. Best served with Lyre's American Malt Eggnog Cocktail.
Fruit Soak(to be prepared at least 1 week prior to cooking)
INGREDIENTS190mL Lyres Dark Cane Spirit110mL Lyres White Cane Spirit60g brown sugar60mL waterZest and juice of 1 large orange80g sultana100g currants160g dried cranberry90g sliced prune70g slice dates140g sliced dried figs ( stem removed )pinch sea salt1 teaspoon vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground cardamonMethod: In a medium saucepan combine the Lyre's Dark and White Cane Spirits, brown sugar, water and orange zest and juice and heat over moderate heat until sugar is dissolved and combined. Add the rest of the ingredients to the syrup and stir well. Using a spoon press and compact all of the fruit and spices into the wrmed liquid and cook on low heat for a further 5 min. Pour fruit mix into a container and refrigerate for 7 - 10 days to allow fruits to soak and hydrate. Stir every few days to ensure fruit is soaking evenly
INGREDIENTS120g flour + extra for dusting1/2 teaspoon ground nutmeg20g ground almonds100g soft brown sugar2 tablespoons molasses2 tablespoons honey2 teaspoon marmalade120g salted butter3 whole eggsMethod: When you are ready to make the cake preheat your oven to 180 degrees celsius. Grease a Bundt tin generously with butter and dust lightly with flour tipping out any excess so as to thinly coat the tin.Sift the flour, nutmeg and almond meal together in a bowl and set aside. In the bowl of an electric mixer with a paddle attachment, cream the butter, molasses, honey, brown sugar, and marmalade on moderate, honey, brown sugar, and marmalade on moderate speed until pale. Add the eggs one at a time, slowly until incorporated alternating with the flour mix until all combined.Remove bowl from mixer and fold in the soaked fruit with a spatula. Pour cake mix into prepared Bundt tin and bake fro 20 min at 180 degrees before turning temperature down to 160 degrees for a further 20 min. Check cake with a skewer to see if it comes out clean. It may need up to 1 hr to cook. Cool cake before topping with caramel. Best served at room temperature.
Dark Cane Spirit Caramel Sauce
INGREDIENTS210mL pouring cream100mL Lyres Dark Cane Spirit175g golden syrup140g soft brown sugar110g salted butterMethod: Weigh all ingredients in a saucepan and bring to the boil. Boil gently for 10-15 min continuously stirring until mixture thickens. Allow to cool before pouring over the cake.