This loaf is heavy and dense and makes a perfect combination when enjoyed with a tasty piece of cheddar cheese. Adding slices of fresh pears makes it a superb coffee nibble or late afternoon snack - especially if you use succulent juicy winter pears.

Ingredients

• 1½ cups fresh dates, halved and stoned
• 227 packet dried figs
• ½ cup raisins
• grated rind of 2 lemons
• ½ cup Prenzel peach schnapps or orange juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 3x 70 gram packets of macadamia nuts (or use almonds, hazelnuts, brazil or mixed nuts)
• 100 grams butter
• ½ cup dark brown sugar
• 2 eggs
• 1¼ cups flour
• ½ teaspoon baking powder

Method

1. Halve the dates and figs, then in a bowl, combine them with the raisins, lemon rind, schnapps and spices. Leave to marinate for about 15-30 minutes.
2. Toast the macadamia nuts in an 180ºC oven for 10-12 minutes untikl they are lightly toasted and slightly browned. You should be able to smell a wonderfully toasty nutty smell.
3. Beat the butter and sugar untikl the mixture is light and creamy. Add the eggs and beat well. Sift together the flour and baking powder and blend in.
4. Fold in the cooled macadamia nuts and marinated dried fruits.
5. Transfer mixture to a well-greased and paper-lined 19cm-21cm loaf tin.
6. Bake at 180ºC for 45-55 minutes until a cake skewer inserted comes out clean. Cool in the cake tin for 10 minutes before turning out onto a cake rack to cool. Serve thinly sliced with chunky slices of cheddar cheese and slices of juicy pears.

Cooks Tips

- Use other nuts such as almond or hazelnut or Brazil or a combination of both if you wish.