Deluxe Spiced Fruit Cake with Eggnog Sauce

For Deluxe Spiced Fruit & Nut Cake: 

• SwissBake® Crème Cake Mix – Spicy Fruit (C13115) – 1000 g 
• Fresh Eggs – 350 g 
• Water – 225 g 
• Vegetable Oil – 300 g 
• Black Raisins – 200 g 
• Dried Apricots (chopped) – 150 g 
• Almonds (roughly chopped) – 100 g 
• Cashew Nuts (halved or chopped) – 80 g 
• Mixed Peel / Tutti Frutti – 50 g 
• All-Purpose Flour (for dusting) – 15 g 

For Eggnog Sauce (non-alcoholic) 

• SwissBake® Crème Pâtissière W40 (D13110) – 400 g 
• Cold Milk (whole) – 1600 g 
• Ground Nutmeg – 5 g 
• Ground Cinnamon – 3 g 
• Vanilla Extract – 15 g 

For Plating & Garnish: 

• SwissBake® Neuschnee Snow Sugar (C13220) – as required 

Prepare the Eggnog Sauce: In a dry bowl, combine SwissBake® Crème Pâtissière W40 with ground nutmeg and cinnamon. Using a planetary mixer with a whisk attachment, add cold milk and vanilla extract. Whip on medium-high speed for 3–4 minutes until a smooth, pourable sauce forms. Transfer to an airtight container and refrigerate for at least 1 hour to chill and allow the flavours to meld. 

Prepare the Cake Inclusions: In a separate bowl, combine all the dried fruits and nuts. Lightly dust the mixture with 15 g all-purpose flour to prevent sinking during baking. 

Prepare the Cake Batter: In a planetary mixer with a paddle attachment, combine SwissBake® Crème Cake Mix – Spicy Fruit and fresh eggs. Mix on slow speed for 1 minute, scrape the sides and bottom of the bowl, and continue mixing on medium speed for 3 minutes. Add water & oil and further mix on slow speed for 1 minute, scrape the sides & bottom, then finally mix on medium speed for 3 minutes until cohesive and smooth. 

Combine & Bake the Cake: Pre-heat oven to 170°C. Grease and line a rectangular sheet pan. Add the prepared fruit & nut mixture into the batter and mix on slow speed for 1 minute until evenly distributed. Pour into the pan, level the surface, and bake at 170°C for 45–65 minutes or until a skewer inserted in the center comes out clean. Cool completely on a wire rack. 

Assembly & Plating: Once the cake is cooled, cut into neat square portions. Lightly re-whisk the chilled eggnog sauce to ensure smoothness. Spoon or pour a generous amount of sauce in the center of each plate. Place one or two cake squares on top. Dust with SwissBake® Neuschnee Snow Sugar for a professional, festive finish. Serve immediately.