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Pineapple and macadamia Christmas cake
Pineapple and macadamia Christmas cake
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Prep Time:
445 minutes
Cook Time:
105 minutes
Total Time:
550 minutes
Elevate your Christmas cake with a tropical touch - add pineapple for a burst of flavor.
Ingredients:
  • 500.00 ml mixed dried fruit
  • 82.50 ml brandy
  • 185g unsalted butter, softened
  • 90.00 gm brown sugar
  • 187.50 ml canned crushed pineapple, drained
  • 250.00 ml roughly chopped macadamias
  • 250.00 ml plain flour, sifted
  • 150.00 gm self raising flour, sifted
  • 84.98 gm milk
  • 440g can pineapple rings, drained, to serve
  • Whole macadamias, to serve
  • Glace cherries, to serve
  • Ready made caramel sauce, to serve, if desired
Instructions:
  • Combine the mixed dried fruit in a large non-metallic bowl with brandy. Stir well, cover, and let it stand overnight for the flavors to meld.
  • Preheat your oven to 160°C. Prepare a 20cm round cake pan by greasing it and lining it with two layers of parchment paper for extra ease in releasing the cake.
  • Wrap the pan with a few layers of newspaper and secure with string to insulate the cake and prevent it from cooking too quickly or burning.
  • In a large bowl, cream together the butter and sugar with electric beaters until light and creamy. Gradually add the eggs and beat until well combined. Gently fold in the soaked dried fruit, crushed pineapple, and macadamias.
  • Gently mix the flour and milk into the batter until just combined. Spread the batter evenly in the pan.
  • Lay a few layers of newspaper in the pan and transfer it to the oven. Bake for 1 hour and 45 minutes, or until a skewer inserted into the center comes out clean. Take out of the oven and allow it to cool. When ready to serve, garnish with pineapple rings, macadamia nuts, cherries, and a drizzle of caramel sauce if preferred.

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