Christmas over it is summer holidays here in New Zealand, and a time to catch up with friends and family. For New Year we made our annual visit to a beach area at Mangawhai north of Auckland, where we have several friends who now either live there or have beach bachs ( houses)
It is always everybody bringing baking and salads to share with BBQ'd meat. I didn't have much time and opted for a sultana cake which is always popular. The dried fruit is boiled, the butter chopped into the hot, plump fruit, then cooled a little before mixing in the flour and other dried ingredients along with beaten eggs and sugar. Made in one pot this is a quick cake, yet large, very moist and great for picnics, lunchboxes or with a cup of tea or coffee.
I found I was short of sultanas as it needs a full 1 lb (450gram ) packet. However I did have dried cranberries and realised these would go well with the sultanas.
The Sultana and Cranberry Fruitcake was still warm when we arrived and we cut into it immediately. The cranberries gave it a delicious tang and proved popular. I would definitely make this recipe with the cranberries again for something a little different. It is always good just with sultanas... but it is always nice to have a change.
Wishing you all a Happy New Year and may 2014 be
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident.