Pineapple & Macadamia Christmas Cake
Date Posted:12 December 2013
2 cups mixed dried fruit
1/3 cup brandy
185g unsalted butter, softened
1/2 cup brown sugar
3/4 cup canned crushed pineapple, drained
1 cup roughly chopped macadamias (http://www.morish.com.au/macadamia/morish-jumbo-raw-macadamia)
1 cup plain flour, sifted
1 cup self raising flour, sifted
1/3 cup milk
440g can pineapple rings, drained, to serve
Whole macadamias and glace cherries, to serve
Ready made caramel sauce, to serve, if desired
Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight.
Preheat oven to 160°C. Grease and double line a deep 20cm (base measurement) round cake pan.
Fold a couple of layers of newspaper around the outside of the pan and tie with string (this will insulate the cake and prevent it cooking too fast and burning).
Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Fold through the soaked dried fruit, crushed pineapple and macadamias.
Fold through the flour, alternating with the milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.
Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. To serve, top with pineapple rings, macadamias and cherries and a drizzle of caramel sauce if desired.