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Orange and macadamia fruit cake

Recipe from: 5/11/2000 12:00:00 AM
Ingredients 14
Servings 0


  • 750
  • 375
    seedless raisins
  • 140
    dried figs, soaked overnight in water and chopped
  • 190
    dates, soaked overnight in water and chopped
  • 190
    mixed citrus rind
  • 30
    coarse-cut orange marmalade
  • 10
    finely grated orange rind
  • 125
    whisky or Drambuie liqueur
  • 200
    butter, at room temperature, diced
  • 250
    soft brown sugar
  • 4
    extra-large eggs
  • 500
    cake flour
  • 10
    ground cinnamon
  • 65
    extra whisky or Drambuie liqueur


3 hrs 30 min
Preheat the oven to 150 ºC and butter a 22 cm cake tin or spray with non-stick spray. Line the bottom and sides of the tin with four layers of baking paper, leaving a 5 cm strip to overlap the sides. Place the sultanas, raisins, figs, dates, rind, marmalade and orange rind in a glass bowl. Add the Drambuie or whisky and nuts and mix well. Cream the butter and brown sugar until pale and fluffy and add the eggs one by one, beating well after each addition. Add the fruit mixture and mix well. Sift the cake flour and cinnamon together and stir into the butter mixture. Turn the batter into the prepared tin, cover with a sheet of aluminium foil and bake for 3 1/2 hours or until a testing skewer comes out clean. Remove the cake from the oven, sprinkle with extra whisky or Drambuie and wrap the cake in a clean cloth while still in the tin. Leave to cool in the tin overnight. Turn out, wrap in aluminium foil and store in an airtight container. Moisten the cake twice a week with a tot or two of whisky and wrap well again. The cake will keep will for about three months. Makes 1 medium fruit cake.

Read more on: bake  |  fruit

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