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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.


    • 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


    1. Lightly grease and line a 20cm square cake tin. Preheat oven to 180ºC.
    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. 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. Allow cake to cool in tin before turning onto a cooling rack. Glaze with apricot jam before serving.


    • 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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