Red Reverie
2022
Christmas unfolds in Patricia’s newly renovated kitchen, the heart of her home, where she prepares her family’s beloved Christmas cake alongside her granddaughter. A recipe baked for four generations, it fills the space with warmth, nostalgia and the unmistakable scent of the season.
Patricia embraces a classic red and white palette, echoing the iconic red Wolf oven knobs. Red berry garlands and mercury glass baubles are draped across the splashback.
A Modern Australian Christmas enriched by heritage, craftsmanship and the rituals that anchor us.
At the center of the day is the family Christmas cake: slow-cooked, time-honoured, and shared year after year.
Below is Patricia’s treasured recipe.
SHOP THE KITCHEN
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Ingredients:
1 cup sugar
1/2 cup water
1/2 cup whiskey or brandy
125 g unsalted butter
1 tsp bicarb soda
1 tsp mixed spice
375 g mixed fruit
1 packet blanched whole almonds
2 free range organic eggs
1 cup organic plain flour
1 cup organic self raising flour
Method:
Mix together the sugar, water, alcohol, butter, bicarb soda, mixed spice + fruit.
Bring to a boil together in a pan + boil uncovered gently for 12 mins. Allow to cool for about 1 hour.
Once cooled, mix in eggs + sift in flour.
Add batter to lined + buttered 23cm springform pan + decorate with almonds in a flower pattern.
Bake at 160 C fan forced for 1 hour.
Remove from oven + sprinkle with 1/3 cup whiskey or brandy while still hot.
Cover tightly with baking paper + foil.
Once cooled, turn out of tin + serve with warm custard.
A festive reverie shaped by family, flavour and tradition.
