A delicious dessert for a truly Aussie Christmas!


  • 1½ cups sultanas

  • ½ cup coarsely chopped raisins

  • ½ cup coarsely chopped pitted dates

  • 2½ cups fresh or frozen quandong, de-seeded

  • ½ cup chopped glazed apricots

  • ¼ cup quandong jam

  • ¾ cup Cointreau or other orange liqueur

  • 250 g butter, softened

  • ¾ cup firmly packed brown sugar

  • 2 eggs

  • 2 cups plain flour

  • 1 tsp mixed spice

  • 1½ cups macadamia nuts

  • 1 tsp ground bush tomato

  • 1 tsp ground pepperberry

  • 1 tsp wattleseed, toasted and ground

  • Decoration

  • 1 cup apricot jam

  • 1½ cups water

  • 500 g fresh or frozen

  • quandong halves


  • 1.

    Combine fruit, jam and liqueur in a large bowl and mix well. Cover and stand overnight or for several days, stirring mixture occasionally.

  • 2.

    Pre-heat oven to 140°C. Line the base and sides of a deep 20 cm round cake tin with baking paper, allowing 5 cm to extend above the tin.

  • 3.

    Beat butter and sugar in a small bowl with an electric beater, until creamy. Add eggs one at a time, beating until just combined between each egg. Add butter mix to fruit mixture and stir well. Stir in sifted flour and mixed spice, then macadamias, bush tomato, pepperberry and wattleseed.

  • 4.

    Spread mixture evenly into cake tin. Bake for 3 hours or until a skewer inserted into the centre comes out clean.

  • 5.

    Decoration: place jam and water in a small saucepan, bring to the boil and simmer uncovered until reduced to half. Strain into a bowl, discarding pulp. Allow to cool.

  • 6.

    Thaw quandongs if frozen.

  • 7.

    Quickly toss quandong halves in cooled glaze. Carefully place halves on top of

  • 8.

    Cooled cake. This is a very sticky job, but take your time.


Recipe featured in The Great Australian Cookbook

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