Burrawang village Brandy & Almond fruit cake – photos

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Delicious fruit cakes

Dense, rich & delicious Burrawang Fruit Cakes are handmade from locally sourced ingredients.

Burrawang Village Fruit Cakes, only contain premium ingredients, ensuring a rich, wholesome fruitcake that will remain moist and fresh for many months. Naturally preserved by the alcohol content, the Burrawang Village Fruit Cakes contain whole fruit and nuts, spices, golden syrup, brown sugar, farm fresh eggs, butter, flour, and mixed fruit.

Burrawang Village Fruit Cakes specialize in quality handmade fruitcake in two signature varieties.

  • Photo: Burrawang fruit cakeBrandy & Almond 400g AU$16.00inc
    (Special order 1.3kg AU$40.00)

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  • Photo: Burrawang fruit cakeRum & Walnut 400g AU$16.00inc
    (Special order 1.3kg AU$40.00)

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Postage

  • up to 500g (1x small fruitcake) $5.60
  • over 500g (more than 1 small fruit cake)
  • within NSW – $7.45
  • interstate $9.40

Delivery

Southern Highlands, inc Bowral, Mossvale, Mittagong
$15 +GST
Sydney Metropolitan Northern beaches and Eastern Suburbs
$35 +GST
Other locations will be quoted on request.

Shelf life

Once opened, the Burrawang Village Fruit Cake can be eaten weeks and months into the future, tempering unaffectedly over time, preserved by the alcohol content.

Pamper your friends and family with a homemade Burrawang Village Fruit Cake creation, a memorable gift, not only during the Christmas Season but all year round. For friends and family who appreciate food made with love and attention to detail.

Serving suggestions

Burrawang Village Fruitcake with Flambé Cherries – Ingredients

Phot0: Burrawang fruit cake with Flambé Cheeries
  • 1 Small Burrawang Village Fruitcake
  • Small knob butter
  • 1 x 670g jar of pitted sour cherries in juice
  • 2 x tablespoons of brown sugar
  • 60mls or ¼ cup of brandy (you can use plum brandy or even a sweet sherry)
  • ½ Lemon
  • Good quality vanilla ice cream or homemade custard
  1. Wrap a small whole fruitcake in foil and warm at 180° in a normal oven for 10 minutes
  2. Drain the juice from the cherries and set aside
  3. Heat a non-stick fry pan with a small knob of butter to coat the surface of the pan
  4. Add drained cherries and braise until heated through, slowly add ½ cup of drained cherry juice and then sprinkle over the brown sugar. Allow this to simmer, and sugar to dissolve, adding more cherry juice as it reduces
  5. Pour over the brandy and flambé by setting the surface alight with a match but do this with caution! (Alternatively you can just cook the brandy down by simmering the cherries for a further 3–4 minutes)
  6. Set aside and squeeze the juice of half a lemon on top of the cherries and juice. (This enhances the flavor)
  7. Prepare the warmed fruitcake in bowls by slicing into six generous portions. Scoop over hot cherries and juice, adding a dollop of ice cream or custard on top
  8. Dust with icing sugar to serve

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Find a distributor near you

Or call Susi or Marly on 02 93 625 441 to find out more

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