Christmas Cake with a Twist
November 27, 2014
- Prep: 24 hrs
- Cook: 4 hrs
-
24 hrs
4 hrs
28 hrs
- Yields: Makes 2 small cakes or 1 large one, small cake serves 8
Directions
1Combine fruit, iced coffee, red wine and chai latte sachets in a large bowl. Cover and refrigerate for 24 hrs (fruit will absorb most of the liquid).
2Gently fold in SR flour until well combined.
3Spray or butter your baking tin well, line with cherries and almonds.
4Pour in fruit mixture, bang tin on bench to ensure even distribution as the mixture becomes quite thick.
5Place tin in Slow Cooker and fill half way with water.
6Cover with a tea towel under the lid and cook for 4 hrs on high.
7ENJOY 🙂
Submitted by Kylie Fenech
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