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
1 cup plain flour
1/2 cup self raising flour
1/2 cup ground almonds
1/2 cup White Choc Bits
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.