Your shopping cart is empty!
Ingredients:
- 400 g mixed dried fruit; e.g. cranberries, figs, apricots
- 100 g candied lemon peel
- 100 g candied orange peel
- 100 g raisins
- 100 g sultanas
- 4 tbsp orange liqueur
- 150 ml orange juice
- 100 g dark chocolate
- 150 g macadamia nuts
- 200 g softened butter
- 150 g brown sugar
- 4 eggs
- 250 g self-raising flour
- 2 tsp baking powder
- 1 tbsp icing sugar
How to prepare it:
Chop the dried fruit, candied lemon and candied orange peel.
Mix together with the raisins, sultanas, liqueur and orange juice, then cover and leave to soak overnight.
Preheat the oven to 150°C, gas 2. Line a 20 cm springform cake tin with baking paper.
Chop the chocolate and macadamia nuts. Beat together the butter and sugar until pale and creamy.
Gradually add the eggs, beating in well. Mix the flour with the baking powder and stir into the mixture.
Fold in the soaked fruit, chocolate and half of the nuts until evenly mixed.
Pour the batter into the tin. Spread level then sprinkle with the remaining nuts.
Bake for 1.5 hours until browned and a skewer inserted into the centre comes out clean. If the cake starts to overbrown, cover with foil.
Allow to cool in the tin on a wire rack. Turn out and dust with icing sugar. Decorate with a festive ribbon if desired.
