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Christmas Desserts

Tipsy tart

250g dates, pitted
1tsp bicarb
1 cup boiling water

1/2 cup Butter
3/4 brown sugar (light)
2 XL eggies
1tsp Vanilla Essence
1 1/2 cup Flour
2 tsp Baking Powder
Pinch of salt, just a bietjie.
1/2 cups pecans

For the Sauce
1 cup light brown sugar
1 cup Boiling water
1 TBS Butter
1/2 Cup Brandy + n bietjie vir liefde 😋
1 tsp vanilla, yes twice!


  1. Preheat Oven to 180 degrees.
  2.  Add the pitted dates, Bicarb and a cup of boiling water together. Let it stand for about 10mins.
  3. Cream the butter and the sugar and eggies until light and fluffy.
  4. Mix in the Vanilla Essence
  5. Add the dries to the wets (including the pitted dates mix) and fold it all together and pour into a lightly buttered oven dish.
  6. Bake for about 60 mins, depending on your oven of course! Let’s say 50-60 mins.
  7. Please keep an eye on it, it bakes very dark but obvs have to be spongy
Vir die skop:
  1. Add all the sauce ingredients to a pot and cook until the sugar is dissolved.
  2. Poke holes into the baked pudding and pour the sauce over
Shared by Michelle

Black Forest Trifle

  • Chocolate Cake
  • 100 g Sugar
  • 100 ml Cherry juice
  • Juice of on Lemon
  • 500 g Berries (frozen)
  • 500 g Cream
  • 2 packets of Vanilla sugar
  • Chocolate shavings for decoration
  1. Boil the Frozen berries, sugar, cherry and lemon juice together until it becomes thicker. Let it cool
  2. Beat the cream and vanilla sugar until the cream is still
  3. Cut the chocolate cake into think slices or break it into pieces
  4. Layer the cake, berry mix and cream in a glass bowl. Top with chocolate shavings or fresh berries
Notes:
You can sprinkle the cake with sherry or Cherry liquor.
You add a layer of Chocolate mousse or Chocolate custard.
You can add a layer of red jelly.
You can add a dash of Amarula or Bailys to the cream. 

Christmas Fruit Cake

Everyone has their favourite recipe. I find this one on the Sarie website very good with step-by-step instructions and photos. The recipe is in Afrikaans.

Classic Fruit Cake

Ingredients:

  • 50 g glace cherries
  • 45 ml brandy
  • 850 g dried fruit cake mix
  • 50 g nuts
  • 225 g cake flour
  • 2 ml salt
  • 2 ml mixed spice
  • 1 ml freshly grated nutmeg
  • 225 g unsalted butter
  • 225 g molasses sugar
  • 4 extra-large eggs
  • 15 ml molasses
  • Grated zest of 1 lemon
  • Grated zest of 1 orange

Instructions:

  1. Prepare the Fruit:
    Rinse the glace cherries in a sieve to remove the syrup, then dry them thoroughly and chop finely. Add the dried fruit cake mix and mix well. Sprinkle the brandy over the mixture, stir, cover, and let it soak overnight.

  2. Prepare the Pan:
    Grease a deep 20 cm (8-inch) round cake pan. Line the base and sides with a double layer of greased wax paper. Wrap a double layer of thick brown paper around the outside of the pan and secure it with string.

  3. Mix the Dry Ingredients:
    Sift the flour, salt, mixed spice, and nutmeg together.

  4. Cream the Butter and Sugar:
    Cream the butter and molasses sugar until light and fluffy.

  5. Add the Eggs:
    Beat the eggs together, then add them to the butter mixture one tablespoon at a time, alternating with a little of the flour mixture to prevent curdling.

  6. Combine Ingredients:
    Gently fold in the remaining flour mixture, followed by the soaked fruit mixture, chopped nuts, and the grated zest of the lemon and orange.

  7. Bake the Cake:
    Spoon the batter into the prepared pan and level the top. Cover the cake with a double layer of wax paper with a small hole cut in the center. Place the pan on a double layer of brown paper on the lowest oven rack. Bake in a preheated oven at 140°C (284°F) for about 4½ hours. The cake is ready when a skewer inserted into the center comes out clean.

  8. Cool and Store:
    Allow the cake to cool in the pan for 30 minutes, then turn it out onto a wire rack. Sprinkle a little brandy or rum over the cooled cake. Wrap it in a double layer of wax paper.

    Storage Tips:

    • The cake can be stored for up to 6 months at room temperature or up to a year in the freezer.
    • For best results, open the cake weekly at first, then monthly, and sprinkle with additional brandy to keep it moist and flavorful.

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