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.