Have a real Australian Christmas with this incredible Christmas cake recipe by Rayleen Brown. If you haven't cooked with Australia's gorgeous native ingredients, you must give it a go!
Combine fruit, jam and liqueur in a large bowl and mix well. Cover and stand overnight or for several days, stirring mixture occasionally.
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.
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.
Spread mixture evenly into cake tin. Bake for 3 hours or until a skewer inserted into the centre comes out clean.
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. Thaw quandongs if frozen.
Quickly toss quandong halves in cooled glaze. Carefully place halves on top of cooled cake. This is a very sticky job, but take your time.
Learn more about Rayleen Brown and find out how to make a bush tucker share platter:
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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