- ¾ cup (125g) margarine
- ⅓ cup brown sugar
- 2 tsp grated orange rind
- 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
Macadamia Christmas cake
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.
- Lightly grease and line a 20cm square cake tin. Preheat oven to 180ºC.
- 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.
- 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.
- 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.