Take the classic Christmas fruit cake and make it even better with choc chips, macadamias and a sticky toffee topping. No soaking required in this one either.
Australian Macadamias
Macadamias have a way of transforming everyday moments into something a little more special. Whether it’s family movie night at home, a sunny afternoon with friends or an impromptu barbecue, Australian Macadamias make life a little more special.
Ingredients
Method
Chop butter; place in large saucepan with fruit, peanut butter, sugar and liqueur. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, covered, 10 minutes. Transfer mixture to large bowl; cool.
Preheat oven to 130°C. Grease six deep 10cm square cake pans; line base and sides with two thicknesses of baking paper, extending paper 5cm above sides.
Chop chocolate and nuts coarsely, stir into fruit mixture with lightly beaten eggs and sifted flours. Spread mixture into pans.
Bake cakes about 1 hour. Cover hot cakes with foil; turn cakes upside-down. Cool cakes in pans overnight.
Make toffee. Stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
Coarsely chop extra nuts. Drizzle one of the cakes with a little toffee; press some of the nuts on top. Drizzle with a little more toffee to glaze. Repeat with remaining cakes, toffee and nuts. Stand until set.
Macadamias have a way of transforming everyday moments into something a little more special. From enhancing social gatherings to enriching personal time, their unique taste and texture are the perfect fit for every moment. For more inspiring recipes head to the Australian Macadamias website.
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