Macadamia Christmas Cake
Serves 10-12.
Serves 10-12.
- 500g mixed fruit
- 2 cups macadamia nuts
- 250g mixed peel
- 1/2 cup sweet sherry
- 250g butter
- 2 teaspoons vanilla
- 1 cup brown sugar, firmly packed
- 5 eggs
- 2 1/2 cups plain flour
Caramel:
- 1 tablespoon white sugar
- 2 tablespoons water
Reserve 1/4 cup of macadamia nuts for decorating cake, if desired. Have butter and eggs at room temperature. Chop mixed fruit, combine with macadamia nuts, mixed peel and sherry in large basin; mix well. Stir in warm caramel mixture. Beat butter and vanilla until combined, add sifted sugar; beat until combined. Add eggs one at a time, beating well after each addition.
Add creamed mixture to fruit mixture, mix well; mix in sifted flour. Spread mixture into deep 20cm square or deep 23cm round cake tin, base and sides of tin lined with four thicknesses of greaseproof paper; level top of mixture. Decorate with reserved macadamia nuts; bake in slow oven from 2 - 2 1/2 hours, or until cooked when tested. Remove from oven, cover top tightly with aluminium foil; leave until cold. Remove cake from tin, leave lining paper intact, wrap cake securely in plastic food wrap; store in airtight container.
Add creamed mixture to fruit mixture, mix well; mix in sifted flour. Spread mixture into deep 20cm square or deep 23cm round cake tin, base and sides of tin lined with four thicknesses of greaseproof paper; level top of mixture. Decorate with reserved macadamia nuts; bake in slow oven from 2 - 2 1/2 hours, or until cooked when tested. Remove from oven, cover top tightly with aluminium foil; leave until cold. Remove cake from tin, leave lining paper intact, wrap cake securely in plastic food wrap; store in airtight container.
Caramel: Place sugar in small heavy-based pan, place over medium heat until sugar melts and turns light golden brown -- do not stir. Remove from heat, add water, return to low heat, stir until any pieces of toffee are dissolved; cool to warm.
� Recipe & photo courtesy of Australian Macadamia Society
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