Lyre’s

Lyre's Gâteau aux fruits de Noël

<div class="short-description"> <p>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.</p> <p>Lyre's Dark and White Cane Spriti Christmas Fruit Cake with Caramel Sauce</p> </div> <div class="recipe-info"> <h4 class="title">Ingredients</h4> <p>Fruit Soak (to be prepared at least 1 week prior to cooking)</p> <ul> <li><span class="metric">190mL</span> <a href="/range/dark-cane-spirit/">Lyre's Dark Cane Spirit</a></li> <li><span class="metric">110mL</span> <a href="/range/white-cane-spirit/">Lyre's White Cane Spirit</a></li> <li>60g brown sugar</li> <li><span class="metric">60mL</span> water</li> <li>Zest and juice of 1 large orange</li> <li>80g sultanas</li> <li>100g currantss</li> <li>160g dried cranberry</li> <li>90g sliced prune</li> <li>70g sliced dates</li> <li>140g sliced dried figs (stems removed)</li> <li>Pinch sea salt</li> <li>1tsp vanilla extract</li> <li>1tsp ground cinnamon</li> <li>1/2tsp ground cardamon</li> </ul> </div> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>In a medium saucepan combine the Lyres Dark and White Cane Spirits, brown sugar, water and orange zest and juice and heat over moderate heat until sugar is dissolved and combined.</li> <li>Add the rest of the ingredients to the syrup and stir well.</li> <li>Using a spoon press and compact all of the fruit and spices into the warmed liquid and cook on low heat for a further 5 min/</li> <li>Pour fruit mix into a container and refrigerate for 7 -10 days to allow fruits to soak and hydrate.</li> <li>Stir every few days to ensure fruit is soaking evenly.</li> </ol> </div> <div class="recipe-info"> <h4 class="title">Ingredients</h4> <p>Cake</p> <ul> <li>120g flour + extra for dusting</li> <li>1/2 tsp ground nutmeg</li> <li>20g ground almonds</li> <li>100g soft brown sugar</li> <li>2 tbsp molasses</li> <li>2 tbsp honey</li> <li>2 tbsp marmalade</li> <li>120g salted butter</li> <li>3 whole eggs</li> </ul> </div> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>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.</li> <li>Sift the flour, nutmeg and almond meal together in a bowl and set aside.</li> <li>In the bowl of an electric mixer with a paddle attachment , cream the butter, molasses, 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.</li> <li>Remove bowl from mixer and fold in the soaked fruit with a spatula.</li> <li>Pour cake mix into prepared Bundt tin and bake for 20 min at 180 degrees before turning temperature down to 160 degrees fora further 20 min.</li> <li>Check cake with a skewer to see if it comes out clean. It may need up to 1 hr to cook.</li> <li>Cool cake before topping with caramel. best served at room temperature.</li> </ol> </div> <div class="recipe-info"> <h4 class="title">Ingredients</h4> <p>Dark Cane Spirit Caramel Sauce</p> <ul> <ul> <li><span class="metric">210mL</span> pouring cream</li> <li><span class="metric">100mL</span> <a href="/range/dark-cane-spirit/"> Lyre's Dark Cane Spirit</a></li> <li>175g golden syrup</li> <li>140g soft brown sugar</li> <li>110g salted butter</li> </ul> </ul> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>Weigh all ingredients in a saucepan and bring to the boil.</li> <li>Boil gently for 10 -15 min continuously stirring until mixture thickens. Allow to cool before pouring over the cake.</li> </ol> </div> </div>

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