Nornie Bero's quandong Christmas cake

Perfect for entertaining, Nornie Bero’s Christmas cake is full of decadent flavours and spices. It’s an absolute must-try this festive season.

12

15m

Note: + Cooling time

1h 35m

Ingredients

  • 250g butter, chopped
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) golden syrup
  • 100g dried cranberries
  • 200g quandongs or plums, pitted, chopped
  • 200g Coles Australian Currants
  • 200g muntries or Coles Dried Apricots, chopped
  • 75g macadamias, chopped
  • 1/2 cup (125ml) brandy or orange juice
  • Butter, extra, to grease
  • 11/2 cups (225g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbs baking powder
  • 1 tbs ground cinnamon myrtle or ground cinnamon
  • 1 tbs ground allspice
  • 1 tbs ground strawberry gum or ground nutmeg
  • 1 tsp pepperberry or ground cloves
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 tsp finely grated lemon rind

Method

STEP 1

Combine the butter, sugar, golden syrup, cranberries, quandongs or plum, currants, muntries or apricot, macadamias, brandy or orange juice and 3/4 cup (185ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves and the fruit softens. Transfer to a large heatproof bowl and set aside for 15 mins to cool. 

STEP 2

Meanwhile, preheat oven to 160°C. Grease a 23cm (base measurement) round cake pan with extra butter. Line the base and side with baking paper. Sift the combined flour, bicarbonate of soda, baking powder, cinnamon myrtle or cinnamon, allspice, strawberry gum or nutmeg and pepperberry or cloves in a bowl.

STEP 3

Add egg and lemon rind to the fruit mixture and stir to combine. Stir in the flour mixture. Pour into the prepared pan and smooth the surface.

STEP 4

Bake for 11/2 hours or until a skewer inserted in the centre comes out clean, covering cake with foil halfway through cooking to prevent overbrowning if necessary. Set aside in the pan for 20 mins before transferring to a wire rack to cool completely. 

AUSSIE GROWN: Nornie traditionally makes this cake using quandong, a bright-red, slightly sour fruit that’s native to Australia. You can use plums instead.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.