Baking & Desserts
Mini Blonde Christmas Cakes
Prep 10 mins. /Cook 1h 15 mins.
Makes 8
Easy
Mini Blonde Christmas Cakes
Method
- Note: this recipe requires an additional 20 minutes for cooling.
- Combine dried fruits, ginger, pineapple, sugar, butter and spices in a saucepan and bring to the boil stirring occasionally. Simmer for 5 minutes. Remove from heat and stir in macadamia nuts and bicarbonate of soda. Allow to cool.
- Line the sides and base of 8 x 1 cup capacity dariole moulds with baking paper. Stir eggs and flours into fruit mixture and spoon into the moulds. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer.
- Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden. Cool in moulds before turning out carefully.
More Tips
- This is a great alternative for those who might not enjoy traditional Christmas cake. Bursting with Australian flavours like macadamia, pineapple and ginger, these cakes are deliciously moist and moreish!
- Store cooled cakes in an airtight container, in a cool dark cupboard for up to 3 weeks.
- Decorate with brown paper and twine and wrap in clear cellophane for a gorgeous gift idea.
- 1 cup capacity dariole moulds are available at specialty cookware stores, however, these cakes may be baked in a variety of individual cake pans or moulds, simply adjust the cooking time and test regularly with skewer.
- Try baking these cakes in sturdy paper baking cases (used for panettone), they are often available in individual shapes from specialty stores.
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.