Christmas Blondies

This recipe makes 5 x 250ml bottles and 1 cup of fruit, and take 2 - 4 weeks to make.


  • 2/3 cup fruit mince

  • 2 tbsp Red Elk Gluhwein Mulled Wine Syrup

  • 180g butter, softened

  • 1 cup brown sugar

  • 1 tsp Red Elk Gluhwein Mulled Wine Syrup

  • 2 eggs

  • 1 cup plain flour

  • 1/2 cup self raising flour

  • 1/2 cup ground almonds

  • 1/2 cup White Choc Bits

  • Christmas sprinkles


Pre heat oven to 180ºC. Grease and line a 20cm deep square cake pan.

Combine fruit mince and Red Elk Gluhwein Mulled Wine Syrup.

Beat butter, mulled wine syrup and sugar in a small bowl with an electric mixer. Add eggs; beat until combined, then add sifted flours; beat until combined.

Stir in fruit and white choc bits. Spread mixture into pan; top with Christmas sprinkles.

Bake 40 minutes or until a skewer inserted into the centre comes out with a few crumbs attached (but not wet batter). Cool in pan. Turn out, then cut into squares.

Dust with sifted icing sugar, if desired.

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