Dear %%title%% %%first_name%% %%last_name%%,
Welcome to the December issue of the De’Longhi De’Club, bringing you news on De’Longhi products, events and recipe ideas.

Firstly congratulations to our
De'Club winner for November 2007:

Mrs Linda Courtney of Dongara, WA.

You have won a
De’Longhi GC5000 Gelato Maker
valued at $799.00 RRP.

This month you will have the chance to win a feature packed, Delonghi MW865F Multifunction Microwave Oven. Its quality design includes 5 cooking combinations, Durastone enamel interior, programming for defrosting and cooking in one run and adjustable thermostat. Test the fan forced baking feature on our Celebration fruit cake recipe! It’s the perfect finisher for any special occasion.
Click here for more information on the current prize draw.

As a bonus this month we are running a partner promotion with Grundig, become a Grundig lounge member and go in the draw to win one of two Grundig Personal Video Recorders.
Click here for more information on the Grundig partner promotion.

The feature product for this month is the PACW160A Water To Air Mono Portable Air Conditioner
Click here for more information on the current feature product.

With christmas fast approaching, the feature recipe for December is "Celebration Fruit Cake".
Click here for this months feature recipe.

I hope you enjoy this issue of the De’Longhi De’Club, and I hope you all have a very merry Christmas and a happy new year!

Kind Regards, De’Longhi Marketing Department

Enjoy the ease
of online shopping?

You can now buy
De‘Longhi accessories online

Use our
online accessories shop
and have the
genuine De'Longhi accessories
you require delivered direct
to your door.

PACW160A
Water To Air Mono
Portable Air Conditioner

• BIOSILVER TECHSYSTEM: Biological and electrostatic filters (against bad smells) plus silver ions filter (for killing germs and bacteria) and ionizer to perfectly purify your rooms air
• Digital technology: with LED display for ease of use
• No-drip technology: for faster cooling efficiency and no need to empty the water tank
• Turbo power: Max cooling with water and high speed fan 4700W (16000 BTU/h)
• Supercool: Cooling with water and low speed fan 4100W (14000 BTU/h)
• Cool: without water 3520W (12000 BTU/h)
• ‘Autofan’ function: the appliance registers the room temperature and automatically ensures the best fan speed
• Sleep function: The microprocessor controls the operation at a minimum noise, while the thermostat carefully controls the temperature in the room
• Window kit included
• LCD Remote Control with wide LCD display controls all the functions of the unit

Click on the Image above to go to the
De'Longhi Website for more information.

• Water save function: operates on water for up to 10 hours
• Separate dehumidifying function
• Digital timer and thermostat
• Fill the internal 14-litre tank with either container provided or built in extendable tube
• Cord storage
• 2 year warranty and 5 year parts warranty on the compressor

Enter the competition in December and you could win a De’Longhi MW865F Bench Top Multifunction Microwave Oven. valued at $999.00 RRP.

Enter now and you could WIN, registered De'Club members simply go to the De'Club members login page, login and enter the competition by 5.00pm (EST) on 31/12/2007 for your chance to win. Entry is limited to De'Club Members over 18 years of age only. One entry per De'Club Member per draw. Spammed entries will be voided.

The winners will be announced in our next scheduled De’Club newsletter which will be emailed out in January 2008. Winners will also be published on the De'Longhi website and in The Australian on the 11th January 2008.

*Conditions apply.
Terms & conditions can be found on entry page.

This month we have a special partner promotion with Grundig.

Become a Grundig Lounge member before 14/12/2007 and you will go into the draw to win one of two Grundig GRPVR3250 Personal Video Recorders valued at $899. Become a Grundig Lounge member and you’ll receive:

• Free registration
• Quarterly news update
• Special member offers and discounts
• Future competitions
• And much more...

Click here to go to the
Grundig Member's Lounge.

Celebration Fruit Cake

Ingredients:

• 115g glacé cherries
• 325g currants
• 280g raisins
• 325g sultanas
• 115g chopped candied peel
• 45ml (3 tbsp) brandy
• 250g butter, softened
• 250g light brown muscovado sugar
• 5 eggs, lightly beaten
• 300g plain flour
• 5ml (1 tsp) ground mixed spice
• 2.5ml (½ tsp) ground cinnamon
• 2.5ml (½ tsp) ground nutmeg
• Finely grated rind of 1 lemon

• 115g whole blanched almonds, chopped
• 60-95ml barley wine, milk or orange juice

Method:

1. Grease and line a 20cm round cake tin. Tie a thick double band of brown paper around the outside of the tin. Stand the tin on a baking sheet, lined with a double thickness of brown paper
2. Wash the glacé cherries to remove all the syrup, drain and pat dry with paper towel. Cut into quarters. Place in a large bowl with currants, raisins, sultanas and candied peel. Pour over the brandy, toss together and leave to stand for 3-4 hours, or overnight, if time allows
3. Preheat oven to 150˚C. Place the butter and sugar in the bowl and mix together until light and fluffy
4. Gradually add the beaten eggs, a little at a time and continue beating until smooth
5. Sift the flour, mixed spice, cinnamon and nutmeg together. Gradually add half the flour mixture. Stop mixing, add half the fruit and almonds. Mix again until incorporated
6. Add the remaining flour and fruit mixtures. Mix in sufficient barley wine, milk or orange juice to give a soft dropping consistency. Spoon into the prepared cake tin and level the surface with the back of a metal spoon. Make a slight depression in the centre. This will help to encourage a flat cake, when baked.
7. Bake in the centre of the oven for 2 hours. Reduce the oven to 140˚C for 1 1/2 hours, or until cooked. Cover the top with greaseproof paper if it starts to over-brown.
8. Test the cake to see if it is cooked by inserting a fine wooden skewer into the centre; it should come out clean. The cake should also feel firm to the touch
9. Leave to cool in the tin until warm, then turn out onto a wire rack to cool. When completely cold, wrap in greaseproof paper, then in a double layer of aluminium foil. Leave in cool dry place for 2 weeks to mature, or up to 2 months before applying almond paste and icing