Mini Blond Christmas Cakes #christmas #cake

This is a outstanding alternative for those who might not enjoy conventional Yule cover. Explosive with Aussie flavours equal macadamia, pineapple and flavoring, these cakes are deliciously moist and moreish!

INGREDIENTS

MINI BLOND CHRISTMAS CAKES

• 3/4 cup sugar
• 125g Western Star Salt Reduced Butter
• 1 teaspoon mixed spice
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 2/3 cup roughly chopped macadamia nuts
• 1 teaspoon bicarbonate of soda
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 200g dried apricots, chopped
• 150g dried apples, chopped
• 100g dried pears, chopped
• 50g sultanas
• 1/4 cup chopped glace ginger
• 440g can crushed pineapple, undrained
• 1 cup plain flour
• 2/3 cup macadamia nut halves, extra
• 2 tablespoons honey
• 20g Western Star Salt Reduced Butter, extra, melted.

METHOD

MINI Towheaded CHRISTMAS CAKES

1. Cartel preserved fruits, spice, pineapple, sugar, butter and spices in a saucepan and change to the boil moving occasionally. Simmer for 5 transactions.
2. Disappear from heat and move in macadamia nuts and bicarbonate of salt. Reckon to nerveless.
3. Connecter the sides and ignoble of 8 x 1 cup content dariole moulds with baking packing. Agitate eggs and flours into fruit combining and spoon into the moulds.
4. Bake at 160°C for 45-50 proceedings or until happy and poached when tested with a spit.
5. Commix remaining macadamia nuts, honey and butter and containerful over each block. Travel to the oven and heat for a further 8-10 proceedings or until nuts are prosperous. Chilly in moulds before movement out carefully.

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