mini-blond-christmas-cakes

This cake is an excellent alternative for people who don’t like the traditional Christmas cake. These cakes are moist, delicious, and full of Australian flavors such as macadamias, ginger, and pineapple.

Ingredients:

Chop 200g dried apricots

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

One teaspoon mixed spice

3/4 teaspoon cinnamon

3/4 teaspoon ground ginger

2/3 cup roughly chopped macadamia nuts

One teaspoon bicarbonate of soda

Two eggs, lightly beaten

1 cup self-raising flour

1 cup plain flour

2/3 cup macadamia nut halves, extra

Two tablespoons honey

20g Western Star Salt Reduced Butter, extra, melted

Method:

1. In a large saucepan, combine dried fruits, pineapple, ginger, sugar, and spices. Bring to a boil, stirring occasionally. Simmer for 5 minutes.
2. Stir in bicarbonate soda and macadamia nut. Remove from heat. Let cool
3. Line the base and sides of 8 x 1-cup capacity dariole molds with baking parchment. Pour the fruit mixture into the molds and stir in eggs and flour.
4. Bake at 160 degrees Celsius for 45-50 minutes or until golden brown and cooked with a skewer.
5. Mix remaining macadamias, honey, and butter and spread over each cake. Bake for 8-10 more minutes or until the nuts are golden. Cool in the molds and then carefully remove.