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Magimix products are designed to make life simpler for the serious cook. The majority of Magimix's products began life for commercial use, for this
reason they are built better to last longer.
The Magimix range of food processors combines the best cooking traditions with today's technology, and is supported by unique domestic use guarantees and after sales service.
All processors share the same rare blend of qualities, simple to use, highly effective performance, quiet in operation, and a unique 12 year motor and 3 year parts guarantee.
Discover more this Christmas with the Magimix Food Processor and show off your cooking skills with a home baked Traditional Christmas Cake.
And for a limited time only ...............
2 Free Discs and Cover when you buy a Magimix 3200, 4200, 4200XL or 5200 Food Processor between 1st November and 31st December 2007
Traditional Christmas Cake
Ingredients
• 50g/2oz almonds (optional)
• 50g/2oz glacé cherries
• 50g/2oz mixed peel
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 250g/8oz raisins
• 250g/8oz currants
• 250g/8oz sultanas
• 3 tablespoons of brandy
• 250g/8oz plain flour
• ½ teaspoon salt (optional)
• ½ teaspoon mixed spice
• ¼ teaspoon freshly grated nutmeg
• 1 tablespoon black treacle
• 250g/8oz soft butter
• 250g/8oz soft brown sugar
• 4 eggs

Method
Pre-heat oven to Mark 2/300°F/150°C. Grease and line an 8” (20cm)
round cake tin. The day before you plan to bake the cake, process
the almonds for about 10 seconds or until they are ‘nibbed’ and turn
them into a large mixing bowl. Add all the dried fruit together with the
grated lemon and orange rind. Pour over the brandy, stir well, cover
and leave to soak overnight, stirring occasionally. The following day,
place the flour, spices and sugar in the Magimix and process for 5
seconds to mix and aerate them. Add the butter, treacle and eggs
and process for approx 5 seconds; stop, scrape down and process
for a further 5 seconds or until the mixture has just amalgamated. Add
the brandy soaked fruit to the cake mixture and pulse in short bursts
allowing the fruit to drop into the mixture. Spoon the cake mixture into
the prepared tin, and even out with the back of a spoon. Bake for 2½
to 3 hours or until a skewer pushed into the centre comes out clean.
Leave to cool before turning onto a wire cake rack. Enjoy!