Recipe by OzLolly
Christmas in Australia falls in the middle of summer, so I drag this recipe out every year as an alternative to hot puddings and fruit cake. Like so many recipes in my cookbook, I'm not sure where this one came from.
Top Review by Syrinx
Very festive! I can see how this would be a great Christmas recipe - although it's pretty good in May, too! The flavours are reminiscent of Christmas cake (in a very subtle way). I used a food processor to chop all the "chopped" ingredients quite finely, using all red cherries instead of mixed red and green, and I made a half-batch of the recipe - but accidentally forgot to half the amount of rum. It worked very well, despite my error :-) Reviewed for Pick A Chef, Spring 2007.
- 1 cup raisins, chopped
- 1⁄4 cup glace red cherries, chopped
- 1⁄4 cup glace green cherries, chopped
- 1⁄4 teaspoon mixed spice
- 1⁄2 teaspoon finely grated orange rind
- 2 tablespoons dark rum
- 2 liters vanilla ice cream, softened
- 80 g dark chocolate, chopped
- 1⁄3 cup hazelnuts, toasted and chopped
- chocolate curls, to decorate
- cocoa powder, to decorate
Directions See How It's Made
- Combine fruits, rind and mixed spice with rum and let stand overnight.
- Line 19cm square cake tin with plastic wrap and freeze until required.
- Combine softened ice cream with fruit mixture, chocolate and nuts.
- Spoon into prepared pan, cover and freeze overnight.
- Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.