Name: Christmas shortcake
Yield: serving
Cuisine: Bake
Ingredients: 240.00 g flour cake; 50.00 g cornflour; 2.00 ml salt; 5.00 ml Baking powder; 200.00 g butter soft; 1.00 eggs extra-large, whisked; 5.00 ml brandy; 80.00 g castor sugar; 150.00 g dried fruitcake mix; 60.00 ml glacé cherries chopped; 50.00 ml ginger preserve, chopped; 25.00 ml butter; 1.00 ml salt; 75.00 ml brown sugar soft; 2.00 ml ginger ground; 2.00 ml cinnamon ground; 25.00 ml cherry liqueur; 10.00 ml van der hum liqueur; 40.00 g walnuts coarsely chopped

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Ingredients (19)

CRUST

240.00 g	flour — cake
50.00 g	cornflour
2.00 ml	salt
5.00 ml	Baking powder
200.00 g	butter — soft
1.00	eggs — extra-large, whisked
5.00 ml	brandy
80.00 g	castor sugar

FILLING

150.00 g	dried fruitcake mix
60.00 ml	glacé cherries — chopped
50.00 ml	ginger — preserve, chopped
25.00 ml	butter
1.00 ml	salt
75.00 ml	brown sugar — soft
2.00 ml	ginger — ground
2.00 ml	cinnamon — ground
25.00 ml	cherry liqueur
10.00 ml	van der hum liqueur
40.00 g	walnuts — coarsely chopped

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm cake tin.
Sift together the cake flour, cornflour, salt and baking powder.
Cream the butter and egg and add the brandy and sugar. Beat until smooth. Add the dry ingredients and mix well.
Divide the dough in half and on a lightly floured surface roll into two rounds 24 cm in diameter
Place one of the rounds in the tin.
Place all the fruit, butter, brown sugar and seasonings in a saucepan. Mix well and bring to the boil.
Add the liqueurs and simmer for about 3 minutes, stirring continuously. Remove from the heat and add the nuts. Cool until lukewarm.
Spoon the filling over the dough base in the tin and spread evenly. Carefully place the other layer of dough on top and press down gently. Slit the surface of the dough to facilitate dividing the shortake into wedges.
Bake for about 30 minutes or until straw-coloured.
Cool the cake slightly in the pan before turning out on a wire rack and cutting it into wedges.