Home » Recipes » Macadamia and tropical fruit Christmas cake

Macadamia and tropical fruit Christmas cake

Filled with traditional Christmas flavours and spice, this is the ultimate Christmas dish.
Course Dessert
Preference Vegetarian
Perfect for Celebrations
Skill level Confident

Ingredients
  

  • 750 g mixed dried fruit
  • 125 ml brandy
  • 50 g sun-dried mangoes roughly chopped
  • 50 g sun-dried pineapple roughly chopped
  • 50 g dried peaches roughly chopped
  • 50 g sun-dried bananas roughly chopped
  • 50 g dried papaw roughly chopped
  • 1/2 cup crystallised ginger finely chopped
  • 2 tbsp flaked coconut
  • 1 Granny Smith apple peeled, cored and finely grated
  • 1 tsp orange zest grated
  • 1 tsp lime zest grated
  • 1/3 cup raw macadamias finely chopped
  • 1 tbsp golden syrup
  • 250 g unsalted butter softened
  • 1 cup dark brown sugar firmly packed
  • 5 large eggs lightly whisked
  • 2 cup plain flour sifted
  • 1/2 tsp nutmeg finely grated
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp mixed spice
  • raw macadamias for decoration
  • cranberries for decoration
  • brandy extra

Instructions
 

  • Combine dried fruit and brandy in a glass or ceramic bowl. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
  • Preheat oven to 150°C. Brush a 22cm x 7cm deep round cake pan with melted butter to lightly grease. Line the base and side with two layers of non-stick baking paper.
  • Add ginger, coconut, apple, zests of orange and lime, macadamias and golden syrup to the macerated fruit mixture. Cream the butter and sugar in an electric mixer until combined; add the eggs one at a time, adding a tablespoon of the sifted flour in between each egg addition.
  • Combine the remaining flour with nutmeg, cinnamon and mixed spice and fold through the creamed sugar and eggs until well combined. Spoon mixture into the prepared pan, tap the pan on the bench-top to settle the mixture and scoop center into a slight hollow to allow for rising. Place macadamias and cranberries in a circular pattern on top of cake, alternating between the macadamias and cranberries.
  • Bake in preheated oven for 2½ – 3 hours, or until a skewer inserted into the center comes out clean. Remove cake from oven. Brush with extra brandy, wrap pan in two clean tea towels and set aside to cool completely. Once cooled, turn cake out onto a wire rack.

Nutrition

Calories: 7429kcalCarbohydrates: 1158gProtein: 94gFat: 277gSaturated Fat: 149gPolyunsaturated Fat: 17gMonounsaturated Fat: 89gTrans Fat: 8gCholesterol: 1356mgSodium: 527mgPotassium: 8340mgFiber: 116gSugar: 784gVitamin A: 8737IUVitamin C: 27mgCalcium: 2064mgIron: 42mg

Similar recipes

Macadamia and chocolate fondue Macadamia and chocolate fondue Deliciously creamy macadamias blend beautifully with the velvety quality of melted chocolate to make a warm… Read More
Gluten free chocolate macadamia cake with macadamia maple cream Gluten free chocolate macadamia cake with macadamia maple cream Soft and fudgey chocolate cake with a maple and macadamia cream,… Read More
Strawberries with macadamia fudge fondue Macadamia fudge fondue Sweet strawberries dipped into a macadamia chocolate fudge sauce.  50 g cacao butter
210 g macadamia butter1 tbsp… Read More
Macadamia and salted caramel raw slice Macadamia and salted caramel raw slice A bush food recipe from Aunty Dale Chapman - an Indigenous woman born in… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this.