NV Sparkling Shiraz with Christmas Festive Fruit Cake

Difficulty

Medium

Prep Time

25 Mins

Cooking Time

1 – 1 ¼ hours

Serves

8

This festive fruit cake, infused with rich spices and dried fruits, is the perfect Christmas treat to enjoy with family and friends. Pair it with Balgownie Estate’s Sparkling Shiraz for a delightful combination that enhances the spiced richness of the cake. Ideal for Christmas celebrations or any special occasion

Dietary Notes: Nut free

Equipment: Mixing Bowls, Wooden Spoon, Measuring Cups, Medium Sauce Pan, 22cm Round Cake Tin, Zester, Sieve & Whisk.

Additional Note: This recipe requires an overnight soak time.

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Ingredients

1kg mixed dried fruit (sultanas, currents, raisins etc.)
1 orange, zested
1 cup Balgownie Estate NV Tawny
1 cup brown sugar
1 cup water
250g butter
1 ½ cup self raising flour, sifted
½ cup plain flour, sifted
4 large eggs, lightly beaten
1 tsp bicarb
1 tsp vanilla essence

Chef's Note

Serve with your favourite custard poured over the top, or a scoop of vanilla bean gelato.

This cake stores well in the freezer for up to 3 months.

Wine Tasting Notes

NV Sparkling Shiraz

Deep, bright red/purple colour. Fragrant berry aromas suggest raspberry, cassis, and mulberry, laced with an array of spices. The aromas are lifted by some fancy oak.

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Method

1
Place fruit into a large stainless steel saucepan. Add sherry or port and leave for at least 4 hours, preferably overnight to soak and infuse the fruit.
2
Line the base of a 22cm round x 10 cm high cake tin with non-stick baking paper.
3
Add butter, sugar and water to the fruit. Place over low heat and stir occasionally until butter is melted.
4
Add bicarb soda and vanilla essence. Simmer for 1 minute. Allow mixture to cool for about 5 minutes. Then add the orange zest.
5
Add the flours, alternating with the eggs, folding with a wooden spoon until well blended. Do not overmix as this will result in a tough cake. Spoon the mixture into the prepared cake tin.
6
Bake in the oven at 180°C for 1 – ¼ hours (150°C fan forced for 50 minutes) or until a skewer inserted into the centre comes out clean.
7
Cool in the tin for 30 minutes before turning out onto a cake rack. Slice once cool.
8
Pair with a bottle of our new release Balgownie Estate 2021 Black Label Shiraz.