Macadamia Christmas cake

Serves: 12
Prep: 30
Cook: 40

This tasty twist on a traditional Christmas cake is the perfect way to help celebrate the holiday season, with crunchy macadamia nuts complementing the traditional flavours of dried fruit and orange zest.

Ingredients

  • ¾ cup (125g) margarine
  • ⅓ cup brown sugar
  • 2 tsp orange rind, grated
  • 2 eggs
  • ¾ cup wholemeal flour
  • ½ cup plain flour
  • ½ tsp baking soda
  • ½ tsp mixed spice
  • 1 cup sultanas
  • 1 cup raisins
  • 1 cup currants
  • ½ cup macadamia nut halves
  • ¼ cup water
  • ½ cup macadamia nut halves, extra
  • 3 tbs strained, heated apricot jam, to serve

Method

  1. Step 1

    Lightly grease and line a 20cm square cake tin. Preheat oven to 180ºC.

  2. Step 2

    Cream margarine, sugar and rind. Add eggs one at a time, mixing until well combined. Add sifted flours, baking soda and mixed spice, stirring to combine. Stir through fruit, nuts and water.

  3. Step 3

    Pour mixture into cake tin and bake for 20 minutes. Arrange remaining macadamia nuts on top. Cover cake with foil and bake for a further 20 minutes or until cooked.

  4. Step 4

    Allow cake to cool in tin before turning onto a cooling rack. Glaze with apricot jam before serving.

Tips

  • The macadamia Christmas cake will store for about 1 week in the fridge or can be frozen without glaze for 1 month.


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