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Reserve ¼ cup of macadamia nuts for decorating cake, if desired. Have butter and eggs at room temperature. Chop mixed fruit, combine with macadamia nuts, mixed peel and sherry in large basin and mix well. Stir in warm caramel mixture (see method below).
Beat butter and vanilla until combined, add sifted sugar and beat until combined. Add eggs one at a time, beating well after each addition. Add creamed mixture to fruit mixture, mix well, then mix in sifted flour.
Spread mixture into deep 20cm square or deep 23cm round cake tin, base and sides of tin lined with four thicknesses of greaseproof paper; level top of mixture. Decorate with reserved macadamia nuts. Bake in slow oven for 2 – 2½ hours, or until cooked when tested.
Remove from oven, cover top tightly with aluminium foil, and leave until cold. Remove cake from tin, leave lining paper intact, wrap cake securely in plastic food wrap and store in an airtight container.
Caramel: Place sugar in small heavy-based pan, place over medium heat until sugar melts and turns light golden brown – do not stir. Remove from heat, add water, return to low heat, stir until all pieces of toffee are dissolved.
The Australian Macadamia Society
3044kJ energy, 9g protein, 38g total fat, 14g saturated fat, 84g total carbohydrates, 6g dietary fibre