Ingredients
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.
- 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.
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