1 1/2 cups of all-purpose flour
1 cup of butter or margarine
2 eggs
3 cups of wheat flour
1 teaspoon of salt
1 teaspoon of baking soda
2 tablespoons of cocoa powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1/2 teaspoon of instant coffee
1/2 cup of cold water
1 cup of chopped walnuts
2 cups of raisins
2 cups of macadamia nuts, coarsely ground (grind the macadamia nuts well in a measuring cup to ensure accuracy)
1 1/2 cups of all-purpose flour
1 cup of butter or margarine
2 eggs
3 cups of wheat flour
1 teaspoon of salt
1 teaspoon of baking soda
2 tablespoons of cocoa powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1/2 teaspoon of instant coffee
1/2 cup of cold water
1 cup of chopped walnuts
2 cups of raisins
2 cups of macadamia nuts, coarsely ground (grind the macadamia nuts well in a measuring cup to ensure accuracy)
Grease a 25 cm diameter cake pan with a hole in the middle
In a large bowl, cream together the flour and butter or margarine until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the remaining ingredients except for the walnuts, raisins, and macadamia nuts
Mix very well
Add the remaining ingredients
Mix well
Pour into the prepared cake pan, spreading evenly to the sides
Bake in a moderate oven for 70-75 minutes or until a toothpick inserted comes out clean
Let cool for 30 minutes
Remove from the cake pan
Let cool completely
Wrap in aluminum foil and store for one day before serving
This cake can be stored for two weeks.
