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Author: Julie Carlyle
Estimated reading time: 4 minutes
A Honey Macadamia Christmas Cake is a deliciously light cake that makes a lovely contrast to the traditional dark, heavy pudding. The cake features the flavours of Australia with our lovely macadamia nuts and local honey.
Unlike traditional Christmas cakes, a light cake can be cooked as a last-minute treat. Honey and macadamia flavours are bright and don't need time to develop. If you're like me, and Christmas tends to sneak up on you, this is a recipe to keep on hand.
If you do have a little time up your sleeve and you would like to make a Christmas Pudding, I have the simplest pudding recipe EVER!
Christmas Gift Idea
I find that making these cakes in the mini spring form tins allows them to easily be given as gifts or taken to Christmas gatherings. Wrap a wide ribbon around the cake. Then either tie a bow or stick an adhesive bow onto the riboon. This makes the cake look festive and gift-worthy!
I have gifted these to;
- neighbours
- school bus driver
- pre-school teachers
- last minute hamper fillers
- my housekeeper - when I had one 🙁
Other Christmas Hamper Ideas
Putting together a Christmas hamper from goodies you have made in your kitchen is a thoughtful gift idea. My Salted Caramel Reindeer are always super popular at Christmas time. Keeping with the Reindeer theme, Chocolate Reindeer Cookies were a big hit last year, as was the White Christmas. If you're looking for some more ideas, take a look at this Christmas Hamper Recipe Round-Up story I wrote.
Christmas Cake Centrepiece
This recipe is also suitable for making one large cake. You will need to use a 20cm Spring-form cake tin and line it with baking paper.
The cooking method will be as follows.
- Preheat the oven to 180 degrees Celcius.
- When you place the cake in the oven, decrease the temperature to 120 degrees Celsius immediately.
- Cook the cake for 3-4 hours (120°C) or until a wooden skewer inserted into the centre of the cake comes out clean. If the top seems to be browning too much, cover it with aluminium foil.
- Prick the top all over and brush with Grand Marnier.
- Allow the cake to completely cool before turning it out onto a cooling rack.
- Leave baking paper in place.
Feeding Your Cake
Feeding the Christmas Cake is a great way to add a little more flavour and preserve it. This cake doesn't really need feeding as it is a last-minute cake and not one that has flavours developing over months, however, I do love the tradition of adding a little booze.
I have used Grand Marnier in the recipe to feed the cake. The citrus flavours go with the golden bright flavours of the cake.
How to Feed Your Christmas Cake
- Prick the top of the cake.
- Use a pastry brush to brush ½ Tablespoon of Grand Marnier over the top of the cake.
- Repeat to use all the Grand Marnier.
FAQ Honey Macadamia Christmas Cake
Yes, once it's baked the paper acts as a seal to keep the moisture in the cake. It allows the cake to be released easily when it's time to decorate and serve.
This cake can be made just 4 days before Christmas if needed. The flavours don't need a long time to develop. If it is more convenient for you to make it earlier the recipe is also suitable for that too. Please see the paragraph on feeding the cake.
This cake only really needs a feed when it's first cooked unless it is being kept for longer than 2 weeks. Then simply repeat the step.
Yes, that is perfectly fine. The cake should be cooled in the tin and can be removed once cooled. If it stays out overnight there is no problem.
The cake can be stored in an airtight container in a cupboard out of sunlight and away from heat.
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Honey Macadamia Christmas Cake
Equipment
- 1 20cm Spring Form Tin OR
Ingredients
- 250 g dried apricots
- 200 g dried pears
- 60 g glace ginger ⅓ cup
- 50 g sultana
- 440 g can crushed pineapple undrained
- 120 g caster sugar
- 60 g honey
- 125 g butter
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 100 g macadamia nuts ⅔ cup roughly chopped
- 1 teaspoon bicarbonate of soda
- 2 eggs lightly beaten
- 140 g self raising flour 1 cup
- 140 g plain flour 1 cup
Feeding
- 15 g Grand Marnier 1 TBS
Praline Macadamia Nuts
- 100 g roasted salted macadamia nuts ⅔ cup roughly chopped
- ⅔ cup caster sugar
- 30 g honey 2 TBS
Instructions
- Place apricot, pear, and ginger in the TM bowl. Chop 8 sec/ Speed 5.250 g dried apricots, 200 g dried pears, 60 g glace ginger
- Add sultana, pineapple, sugar, honey, butter, mixed spice, cinnamon, and ginger. Cook 15min/120 degrees/Speed 3.50 g sultana, 440 g can crushed pineapple, 120 g caster sugar, 60 g honey, 125 g butter, 1 teaspoon mixed spice, 1 teaspoon cinnamon, 1 teaspoon ground ginger
- Allow the mixture to cool to below 60 degrees.
- Add nuts and bicarbonate soda. Dough mode 1 minute.100 g macadamia nuts, 1 teaspoon bicarbonate of soda
- Preheat the oven to 160 degrees C. Line the tins you are using with baking paper.
- Move the fruit to one side of the TM bowl. Add self-raising flour, eggs, and plain flour to the bowl. Insert the spatula instead of the MC. Dough Mode 1 min.2 eggs, 140 g self raising flour, 140 g plain flour
- Use the spatula to combine any remaining flour into the dough.
- Divide the batter between the 4 mini pans. Or into a 20cm tin.
- For the mini pans bake at 160 degrees C for 30 min (then cover with aluminum foil) continue to cook for a further 15 minutes or until cooked through when tested with a skewer.
- Remove from the oven.
- Use a skewer to prick the top all over and brush with Grand Marnier.15 g Grand Marnier
- Allow the cake to remain in the tin until cool
Macadamia Praline Optional prior to Serving
- Dry roast nuts lightly in a saucepan. Remove and reserve for later.100 g roasted salted macadamia nuts
- Heat sugar in a saucepan until it starts to become golden.⅔ cup caster sugar
- Add macadamia nuts and honey. Use a fork to combine.30 g honey
- Allow the colour of the toffee to deepen a little.
- Ensure the nuts are well coated and pour a thin layer of the nut praline onto the cakes.
- Once everything is completely cooled, serve.
Notes
Nutrition
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Thank you for stopping by,
Happy Cooking
j xx
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Pat says
Looking forward to trying this recipe. Like the idea of the mini cake tins. I have had 6 of these tins for ages but never new how to adjust the recipe. Great Christmas gifts for family.
Julie Carlyle says
Hi Pat
Thank you so much! I hope you enjoy cooking these with me:)
Happy Cooking
Julie