These Mini Blonde Christmas Cakes are a fresh twist on tradition – moist, buttery and packed with Aussie flavours like macadamia, pineapple and ginger. A festive treat for those who prefer something lighter.
Ingredients
200g dried apricots, chopped
150g dried apples, chopped
100g dried pears, chopped
50g sultanas
1/4 cup chopped glace ginger
440g can crushed pineapple, undrained
3/4 cup sugar
125g Western Star Salt Reduced Butter
1 teaspoon mixed spice
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
2/3 cup roughly chopped macadamia nuts
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
1 cup plain flour
2/3 cup macadamia nut halves, extra
2 tablespoons honey
20g Western Star Salt Reduced Butter, extra, melted
Method
Combine dried fruits, ginger, pineapple, sugar, butter and spices in a saucepan and bring to the boil stirring occasionally. Simmer for 5 minutes
Remove from heat and stir in macadamia nuts and bicarbonate of soda. Allow to cool
Line the sides and base of 8 x 1 cup capacity dariole moulds with baking paper. Stir eggs and flours into fruit mixture and spoon into the moulds
Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer
Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden. Cool in moulds before turning out carefully
Tips & Hints
Decorate with brown paper and twine and wrap in clear cellophane for a gorgeous gift idea. One (1) cup capacity dariole moulds are available at specialty cookware stores, however, these cakes may be baked in a variety of individual cake pans or moulds, simply adjust the cooking time and test regularly with skewer.
Try baking these cakes in sturdy paper baking cases (used for panettone), they are often available in individual shapes from specialty stores.
