Try a chrismas cake that is delicious and different this year.

125 g butter
1/3 cup brown sugar
grated rind of 1 orange
2 eggs
3/4 cup wholemeal flour
1/2 cup plain flour
(or 1/4 cup and 1/4 cup almond meal)
1 teaspoon baking powder
1 teaspoon mixed spice
1 cup sultanas
1 cup raisins
1 cup currants
1/2 cup macadamia pieces
1/4 cup water
1/2 cup macadamia halves, extra
3 tablespoons apricot glaze

20cm square tin with non stick liner or
8″ round tin with non stick liner
Pre heat oven to 180C

Cream butter, sugar and rind.
Add eggs one at a time,
mixing until well combined.
Add sifted flours, baking powder
and mixed spice, stirring to combine.
Stir through fruit, nuts and water.

Pour mixture into cake tin and bake
for 20 minutes. Arrange extra macadamia halves
on the top. Cover cake with a non stick liner or foil
and bake for a further 20 minutes or untill cooked.
Prik with skewer. Done when it comes out clean.
Allow cake to cool in tin before turning onto a cooling rack.
Cover with the glaze.

Apricot Glaze
4 large tablesp. apricot jam
Squeeze of lemon
75ml water

Boil jam in water for 5-6 minutes.
Add lemon, stir and strain.
Reduce again if necessary.
Glaze should just drop from the spoon
while still hot.

Wrap a ribbon around with a bow.

Use a ring tin with a non stick liner.
Cook for 35-40 minutes without the extra macadamia halves.
Do not glaze but just before serving, dust with icing sugar.

Enjoy, everyone will ask for more!!