Quandong Christmas Cake
There’s no better way to celebrate the end of the year than with this perfect Christmas cake. It’s super simple: you boil everything down, and the native ingredients add so much punch. This is the cake I make every year and people love it. It celebrates our Australian nuts, muntries, quandongs and spices such as pepperberries. It’s really got everything, and it’s the easiest Christmas cake you’re ever going to make.
Serves 8-12.
Ingredients 21
250 g butter, plus extra for greasing
100 g brown sugar
3 tbsp golden syrup (light treacle)
100 g dried cranberries
200 g quandongs, fresh
75 g macadamia nuts, chopped
125 ml brandy
200 g currants
200 g muntries
200 ml water
1 tbsp ground cinnamon myrtle
1 tbsp ground allspice
1 tbsp baking powder
1 tbsp strawberry gum, ground
1 tsp ground pepperberry
1 tsp lemon zest
220 g plain flour (all-purpose flour)
50 g self-raising flour, see my tips below
1 1⁄2 tsp bicarbonate of soda (baking soda)
2 eggs, lightly beaten
Strawberry Gum Cream, to serve
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Method 7
Preheat the oven to 160°C (320°F).
In a large pot, simmer the , , , , , , , and with the until the sugar has dissolved and the fruit has softened.
Set aside for 10 minutes to let the mixture cool. Butter a 20–23 cm (8–9 in) round cake tin and line with baking paper.
Add the , , , and to the , and along with the , and mix in well.
Add the to the cooled fruit mixture, then mix in the spiced flour until well combined. Pour the mix into the prepared cake tin.
Bake for 1 hour 25 minutes. Around the 45-minute mark, place a sheet of aluminium foil on top to make sure the top of your cake does not blacken or dry out.
Serve with .
Mabu Mabu's tips
If you cannot source self-raising flour, you can make your own by adding 2 teaspoons baking powder to every 150 g (51/2 oz/1 cup) plain (all-purpose) flour.
