These Christmas Truffles are a clever way to use leftover fruit cake. Blitz, roll and dip in chocolate for a rich, boozy bite-sized treat – perfect for gifting, entertaining or a quick festive dessert.
Ingredients
1kg mixed dried fruit
2/3 cup brandy or orange juice
2 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
250g Western Star Unsalted Butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1-2 tablespoons brandy, extra, optional
250g dark or white chocolate
Method
Combine the dried fruit and brandy and stand, covered for up to 1 month or at least overnight, stirring occasionally (if using orange juice, stand in refrigerator overnight only)
Butter and line the base and sides of a 20cm round cake pan with baking paper and preheat oven to 140°C
Sift together the flours and spices
Cream together the butter and sugar until light and fluffy. Add the vanilla and then gradually add the eggs, beating well between each addition. Fold in the fruit and flour in 2 batches
Spoon cake mixture into the prepared pan and flatten the top. Bake for 3 3/4 - 4 hours or until cooked when tested with a skewer. Brush with extra brandy if desired
Cool in pan and then store in an airtight container until required
Make cake truffles by pulsing 500g of Christmas Cake in a food processor with 1 tablespoon brandy. Shape into balls and coat with 250g melted dark or white chocolate. Decorate as desired
