Happy Holidays from Rutherglen!
The festive season may look a little different for many of us this year but as we reflect back on 2020, one thing has become clear and that’s the importance of time spent with friends and family sharing special moments and creating memories. Why not impress guest with our Morris family Christmas fruit cake? Recipe below.
We hope you can stop by soon for a Rutherglen wine tasting or come join us at one of our Rutherglen events we have planned in the New Year.
Home to the Rutherglen wine region, producer of some of the world’s best fortified wine, North East Victoria is a great place to visit this summer. Meander through the historic streets of the old gold-mining towns such as Beechworth, or sit on top of the world and soak in the views from the peak of Mount Buffalo. When you tire of exploring, relax through a guided tasting of our Rutherglen Shiraz, Topaque, Tawny port and Muscat wines at Morris of Rutherglen.
While we are closed on Christmas Day, Boxing Day, 27 December and New Year’s Day, our Rutherglen cellar door will remain open by appointment 10.00am – 4.00pm daily.
We thank you for your support over the past year and wish you a joyful festive season. We hope you can join us for a glass of wine soon!
Jeannie’s Muscat Fruit Cake
Our favourite fruit cake recipe has been handed down through generations of the Morris family and is best enjoyed with a glass of Morris Muscat.
- 1kg mixed fruit
- 100g each of prunes, dates & figs
- ½ cup Morris Classic Muscat
- ½ cup brandy
- 360g butter
- 2 teaspoons vanilla
- 360g brown sugar
- 6 eggs
- 90g nuts of your choice
- 3 cups plain flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons mixed spice
- 1 teaspoon nutmeg
Preheat oven to 140 degree Celsius. Line base & sides of 24cm round pan with 3 x layers of baking paper. Wash and chop fruit to sultana size pieces. Add Muscat & brandy. Soak overnight, longer if preferred. Combine cream butter, sugar & vanilla. Add eggs one at a time. Sift half of the dry ingredients over fruit, stir with wooden spoon. Add chopped nuts. Add creamed mixture, mix well then fold in remaining dry ingredients. Spoon into prepared tin, smooth top using a little Muscat. Optional: add extra nuts for decoration. Bake for approx. 2 ½ hours or until cooked (test with skewer). Brush hot cake with 2 tablespoons of Muscat, cover with foil and wrap in a towel until cool.