• 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.