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Garden Vegetable Soup

Garden Vegetable Soup

Try this great, zesty Garden Vegetable soup - grea...

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Christmas Cake




This is the traditional Christmas or Festival Cake but prepared and cooked in the Shuttle Chef.
It couldn't be easier and the results are always so moist.
Such an efficient time and energy saver........you could make these on a regular basis as the effort is far less than the reward.

Suitable for the 3 or 4.5 litre inner saucepans
(Using our stainless steel cake/steamed pudding tin or any suitable 16 cm cake tin)
Serves: 10
(This recipe can be doubled to make two cakes or 1 cake and 1 pudding)

Ingredients:
150 grams of raisins chopped (1 cup)
100 grams of sultanas (3/4 of a cup)
100 grams of currants (3/4 of a cup)
75 grams of pitted dates chopped (1/2 a cup)
75 grams of figs or prunes chopped (1/2 a cup)
50 grams of glace cherries chopped (1/2 a cup)
1/2 a cup of brandy or whisky
125 grams of butter (room temperature)
100 grams dark brown sugar (1/2 a cup)
1 tablespoon of treacle
1 teaspoon of finely grated orange rind
2 eggs
1 cup of plain flour
1/4 of a cup of self raising flour
2 teaspoons of ground cardamom
1 teaspoon of nutmeg
1/2 a cup of slivered almonds toasted
Whole blanched almonds toasted for decorating.

Preparation time: 30 minutes plus standing time

Simmering time on the stove top: 65 minutes

Thermal Cooking time: 8 hours minimum.

Method:
1. Combine the dried fruit in a bowl. Heat the brandy (whisky) in a saucepan over a medium heat until hot but do not bring to the boil. Remove from the heat and pour over the fruit mix. Stir to combine. Cover and leave to stand at room temperature overnight for soaking.
2. Cut two circles of baking paper to fit the cake tin. Grease the cake tin and line the base with one of the baking paper circles. 
3. Beat the butter, sugar, treacle and orange rind in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition.
4. Add the flour and spices and fold to combine. Stir in the fruit mixture and slivered almonds.
5. Spoon into the cake tin and smooth the surface.
6. Decorate with toasted whole almonds. Cover with the other baking paper circle. Put the lid onto the cake tin and clip down (If using another cake tin, cover with alfoil and tie securely with string)
7. Add enough boiling water to the inner saucepan to come 2/3 of the way up the side of the cake tin. If you are using the 4.5 litre saucepan, place a suitable trivet inside first. If you are using the 3 litre saucepan, place a fold of alfoil in the base. Lower the cake tin into the boiling water (using the handles or an alfoil strap) Bring the water back to the boil. Turn down the heat to a low simmer. 
8. Simmer gently with the lid on for 65 -70 minutes, adding more boiling water if necessary and topping up the boiling water to 2/3, just before transferring the saucepan into the Shuttle Chef. 
9. Turn off the heat and transfer the saucepan into the vacuum insulated outer container. Close the lid and leave for a minimum of 8 hours or even overnight.
10. Test with a skewer which should come out clean. If the skewer is not clean you can return the saucepan to a simmer on the stove top for another 20 minutes and then place it back in the vacuum insulated outer for another two hours.
11. Allow to cool in the tin