Macadamia and Orange Christmas CakeServes 10-12.
- 500g (3 cups) sultanas
- 250g (1 1/2 cups) seedless muscatels, chopped
- 140g pre-soaked figs, hard tops removed and chopped
- 125g seedless dates, chopped
- 125g (3/4 cup)mixed peel
- 2 tablespoons orange marmalade
- 1 teaspoon orange oil (Boyajian Pure Citrus Oils available from Simon Johnson and selected Coles supermarkets)
- 2 teaspoons grated orange rind
- 125ml Drambuie or whiskey
- 200g (1 1/3 cups) macadamia halves, toasted
- 250g soft butter, chopped
- 250g (1 cup, firmly packed) dark brown sugar
- 4 eggs
- 300g (2 cups) plain flour
- 2 teaspoons ground cinnamon
- 60ml Drambuie or whiskey, extra
Using a triple layer of baking paper and leaving a 5cm collar above tin, line base and side of a round 22cm, cake tin. Combine fruit, marmalade, orange oil and rind, Drambuie and macadamias in a bowl and mix well. Cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each.
Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.
� Recipe & photo courtesy of Australian Macadamia Society
Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.
� Recipe & photo courtesy of Australian Macadamia Society
0 comments
Post a Comment