Fast & Easy Christmas Fruit Loaf

This is a very special & delicious recipe for a Christmas Fruit Loaf or Muffins.
The dried fruit is mixed with a secret ingredients that just enhance & enrich & highlights the Christmas loaf . The Secret is the MonaVie Juice !!
Just give the Christmas loaf so much depth & flavour & dark in colour, so in total you have about 24 fruits .
I said this "Christmas  Fruit Loaf was special "
Made this recipe for my 2 son's preschool teachers, they could stop thanking me when I pick up my boys...Keep say how nice & yummy, they all eat this big loaf was gone in minutes.

1 cup sultans
1/2 cup dates
1 x 450g can pears & juice
1/2 cup sunflower seeds
1 1/2 cup pumpkin seed
1/4 cup chocolate chip
1 cup brown sugar
1/4 cup hazelnut meal
2 tablespoon mixed spice
1/4 cup MonaVie Juice
2 tblsp Cocoa powder
2 eggs, whisk
1 1/2 cup water
125g butter
3 cup self-raising flour
Topping:
Dried cranberry's
1 teaspoon mixed spice
1 tablsp castor sugar
Method :

• Preheat oven 180*C (350*F) In a large saucepan add , sultans . dates, sugar, butter, MonaVie Juice & water, juice from the can pears & cocoa powder . Stir using a Silicone Spatula once or twice until butter has melted & sugar has dissolved ( about 5 to 8 mins ) Allow to cool slightly Whisk eggs , mixture until well combine .
• In a large Mixing Bowl .together the following ingredients.
  Sifted flour mixed spice , hazelnut, pumpkin & sunflower seeds & chocolate chip.
• Add the wet mixture to the flour ,mix until mixture is combine .
  Cut half of the tin of pear so going into the loaf mixture . Fold the pears into the loaf mixture.
  The other half of the pears is to go on top of the loaf ( these pears cut long ways in length.)
• Pour into a grease large loaf tin Arrange the pears on to the loaf sprinkle dried cranberry or sultans , now sprinkle some hazelnut meal & push the hazelnut & cranberry into the mixture. ( so the do not fall off when you turn the loaf out ) Sprinkle with mixed spice sugar.
  Or muffin 12 cup With the muffin sprinkle with mixed spice sugar.
• Bake in moderate oven for 1 1/4 hrs .Stand 5 mins before turning onto wire rack to cool Enjoy!
• TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.
  Good for lunch Box for school Yes you can make this recipes into muffins .
• Note: This Christmas Fruit Loaf can served warm with custard or brandy custard .

Last Minute Christmas Fruit cake

This Recipes Last Minute Christmas Cake is so dense & moist fruit cake , taste like it has be cooked months ago the flavour is so intense !!
The cranberries are the taste of Christmas & dash of cocoa unlined the cake of depth of flavour for all the big kids out there.
Yes the kids can have some Christmas cake this year there is no alcohol in this cake .
Topping of crunchy almonds then melted toffee & a sprinkle of cranberries .
It look & taste like Christmas .

What more Free recipes >>> www.mumhomerecipes.com

Nigella Christmas Kitchen Episode 2 13th December Part 1 Of
Nigella Christmas Kitchen Episode 1 6th December Part 3 Of 3
2 1/2 cup self-raising flour, sifted
1/2 cup chopped dried apricots
1/2 cup chopped dates or sultans
140g dried cranberries/ 10g cranberries topped cake
150g Almond Kernels
1/4 cup hazelnut meal
2 orange rind & juice
2 tblsp good cocoa powder
2 teaspoons mixed spice
1 cup dark brown sugar
1/2 cup vegetable oil
3 eggs
400g crushed pineapple in syrup
or natural juice
1/2 cup drained pineapple juice
Topping :
1/2 cup water/ oranges juice, the rind orange
1/2 cup castor sugar
1 cinnamon stick
150g Almonds
Method :

1. Preheat oven to 180*C or 160*C fan. Grease & line base of a 22cm springform pan with non-stick baking paper. Large sauce pan add dried fruit , nuts , rind/ juice , cinnamon , sugar , oil, juice pineapple & cocoa .
2. Simmer 5 minutes. Then take off heat allow to cool.
   Whisk together eggs add to wet ingredients . Add to dry ingredients with pineapple, mixing with a spatula until just combine.
3. Fill prepared pan,.Bake for 1 hr & 15- 20 mins , until a skewer inserted come out clan. Cool on a wire rack.
4. To make Topping : Combine water & orange juice to make up 1/2 cup total & sugar & cinnamon stick in a small sauce pan. Stir on low heat for 1-2 mins , until sugar dissolves. Increase heat to high. Boil, without stirring, for 5 to 8 mins, until from pale golden caramel. Sprinkle the almonds over the top of cake. Pour caramel over almonds, allowing caramel to drip down side of cake.