Christmas Fruit Cake & Blueberry and lavender ice cream with Pinotage berry sauce


Christmas Fruit Cake & Blueberry and lavender ice cream with Pinotage berry sauce
Christmas Fruit Cake & Blueberry and lavender ice cream with Pinotage berry sauce
Print Recipe
This cake has proven itself to be such a winner over the years. The original recipe haling from Arina du Plessis ‘ Mom and passed through my sister Marne Basson to me has been slightly adapted but the essence remains the same. It is really easy to prepare and can be made weeks before Christmas and still taste decadent! It is packed with fruit and flavour and will have everyone coming back for more! Blueberry and lavender ice cream with Pinotage berry sauce I adore home made ice creams and this is a safe fool proof one which you do not need any fancy gadgets or churners for. To add to the decadence we serve this blue berry ice cream with a blue berry pinotage sauce. Serve the with slices of fruit cake, merengue, aged cheeses and fresh berries as a festive dessert platter fir for a king!
Prep Time
45 minutes
Cook Time Passive Time
15 minutes 2- 3 hours of baking time
Prep Time
45 minutes
Cook Time Passive Time
15 minutes 2- 3 hours of baking time
Christmas Fruit Cake & Blueberry and lavender ice cream with Pinotage berry sauce
Christmas Fruit Cake & Blueberry and lavender ice cream with Pinotage berry sauce
Print Recipe
This cake has proven itself to be such a winner over the years. The original recipe haling from Arina du Plessis ‘ Mom and passed through my sister Marne Basson to me has been slightly adapted but the essence remains the same. It is really easy to prepare and can be made weeks before Christmas and still taste decadent! It is packed with fruit and flavour and will have everyone coming back for more! Blueberry and lavender ice cream with Pinotage berry sauce I adore home made ice creams and this is a safe fool proof one which you do not need any fancy gadgets or churners for. To add to the decadence we serve this blue berry ice cream with a blue berry pinotage sauce. Serve the with slices of fruit cake, merengue, aged cheeses and fresh berries as a festive dessert platter fir for a king!
Prep Time
45 minutes
Cook Time Passive Time
15 minutes 2- 3 hours of baking time
Prep Time
45 minutes
Cook Time Passive Time
15 minutes 2- 3 hours of baking time
Ingredients
Christmas Fruit Cake
  • 400 ml water
  • 100 g Bonnita butter
  • 200 g soft brown sugar
  • 400 g fruitcake mix
  • 250 g dates, chopped
  • 100 g Montagu golden sultanas
  • 200 g Montagu raw whole almonds, roughly chopped
  • 7 ml Bicarbonate of soda
  • 3 eggs, beaten
  • 20 ml vanilla extract
  • 75 ml KWV brandy, plus 75ml to drizzle
  • 100 g whole red glacé cherries
  • 100 g whole green glacé cherries
  • 200 g Sasko self raising flour
  • 5 ml salt
  • 5 ml Ground Cinnamon
Blueberry and lavender ice cream with Pinotage berry sauce
  • 200 g blueberries, fresh or frozen
  • 500 ml cream
  • 6 eggs, separated
  • 1 tin condensed milk
  • 10 ml Vanilla essence
  • 10 ml Fresh lavender, finely chopped
  • 250 ml of Cathedral Cellar Pinotage
  • 250 g Frozen mixed berries
  • 100 g castor sugar
  • 10 ml Vanilla essence
Instructions
Christmas Fruit Cake
  1. Preheat oven to 120°C (250°F) and butter the inside of a high 25cm cake tin.
  2. Line the tin with three layers of baking paper and re-butter the inside
  3. Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
  4. Remove the mixture from the heat and let it cool. Add the red and green cherries.
  5. Combine the eggs, vanilla and brandy, and add it to the mixture.
  6. Add the flour, cinnamon and salt, and mix well.
  7. Spoon the mixture into the pan and bake for two to three hours
  8. Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
  9. Regularly sprinkle over some more brandy to keep the cake moist.
  10. Did you know? For many, fruit cakes are not only an important element to the Christmas table, but it is also enjoyed during wedding festivities. Provided your fruitcake is stored in an airtight container, some sources say it can age up to 25 years. A piece of pineapple fruitcake is on display in the National Air and Space Museum in Washington. The piece of cake travelled with the Apollo 11 crew to the moon but was not eaten during the
Blueberry and lavender ice cream with Pinotage berry sauce
  1. Serves: 8 Prep time: 15 minutes Cooking time: 30 minutes Passive time: overnight Easy to make
Ice cream
  1. Place the blueberries in a blender and blend until smooth. Place in a saucepan and boil for a few minutes to release the colour. Cool down.
  2. Place the egg yolks, condensed milk, vanilla and lavender in a stand mixer and mix.
  3. Whip the egg whites in a separate bowl as well as the cream.
  4. Add the blueberry puree to the egg yolk mixture and fold in the cream.
  5. Fold in the egg whites and place the mix into a plastic container in the freezer overnight.
Pinotage Berry sauce
  1. Place the wine, berries and sugar in a saucepan and bring to a boil.
  2. Cook on a medium heat until all the water has evaporated.
  3. Take off the heat, add the vanilla and blend with a stick blender until smooth.
  4. Serve the with slices if fruit cake, berries, aged cheeses and merengue