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Beryl’s Christmas fruit cake recipe

Beryl and a passion for baking

What is your passion in life? Is it volunteering, singing, painting, writing, baking? For many, having a passion is very important. A passion gives you a sense of purpose and affirms your values. It brings you joy in something that’s you love doing which infuses a deeper meaning to your life beyond anything else. A passion is there to remind you of what you can achieve and inspire you to reach your goals. Passion is also contagious. When you believe in yourself and are passionate about what you do, it inspires others.

For Beryl, a resident at ACH Group’s Perry Park residential care home, her passion for baking keeps her going. As a former commercial baker, Beryl has entered and won several baking competitions in South Australia. Her passion doesn’t stop there – Beryl is now leading the baking group at Perry Park. She is currently working on the Christmas mint packs and hoping to finish 300 of them. So far, she’s completed 100 mint packs with beautiful festive packaging and still going!

To celebrate the festive season, Beryl shared this special Christmas fruit cake recipe which she used for many of her Royal Adelaide Show award winning decorated cakes. This recipe uses simple ingredients to create the perfect cake for you to share on Christmas day. You can try this recipe and decorate it however you like for a personal touch.

Christmas fruit cake

Ingredients:

  • 1 kg mixed fruit (soak the mixed fruit in the Sherry overnight)
  • ¾ cup brown sugar
  • 1 tablespoon golden syrup
  • 200gms melted butter
  • 4 eggs
  • 1/3 cup of Sherry (I don’t watch when I pour)
  • If a darker cake is desired, add 1 tablespoon of Parisian essence
  • 1 grated peeled Granny Smith apple (makes for a moister cake)
  • 1 cup plain flour
  • ½ cup SR flour
  • 1 heaped teaspoon mixed spice

Method:

  • Sift flours together
  • Add to all other ingredients and mix well
  • Place mixture into an 8-inch round cake tin
  • Bake 2 ½ – 3 hours at 150 degree Celsius
  • Brush with extra Sherry
  • Cool in cake tin wrapped in a tea towel
  • Decorate your way for a personal touch!