Macadamia Butter Spice Cake

Name: Macadamia Butter Spice Cake
Yield: 10 servings
Ingredients: 1 1/2 cups (375 mL) coarsely chopped macadamia nuts; 1 cup (250 mL) unsweetened shredded coconut; 1/4 cup (60 mL) chopped maraschino cherries (optional); 1/3 cup (80 mL) liquid honey; 2 1/2 cups (625 mL) Five Roses all purpose flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1 tsp (5 mL) ground ginger; 1/2 tsp (2 mL) ground cinnamon; 1 cup (250 mL) butter softened; 1 1/4 cups (310 mL) brown sugar; 2 eggs; 1 tsp (5 mL) vanilla extract; 3/4 cup (180 mL) orange juice

This is the Macadamia Butter Spice Cake recipe.

Prep: 15 min
Cooking: 1 h 5

Yields 10 servings

Ingredients

1 1/2 cups (375 mL) coarsely chopped macadamia nuts
1 cup (250 mL) unsweetened shredded coconut
1/4 cup (60 mL) chopped maraschino cherries (optional)
1/3 cup (80 mL) liquid honey
2 1/2 cups (625 mL) Five Roses all purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1 cup (250 mL) butter softened
1 1/4 cups (310 mL) brown sugar
2 eggs
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) orange juice

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C). Butter a 7 x 11-in (18 x 28 cm) baking dish or 9-in (23 cm) square baking pan. Combine nuts, coconut, cherries (if using) and honey. Spread evenly in prepared pan. Set aside.

Combine flour, baking powder, baking soda, ginger and cinnamon.

Beat butter until fluffy. Beat in sugar and add eggs, one at a time. Stir in vanilla extract. Add flour mixture to butter mixture in three additions, alternating with orange juice. Stir just until well combined.

Spread batter over nut mixture. Bake in preheated oven for about 65 minutes or until tester inserted in centre comes out clean and cake bounces back when lightly touched. Let cool on rack for 5 minutes. Turn out onto rack and spoon any nuts that are stuck to the pan back onto cake.