Melt the butter in a large saucepan.

Combine chopped dried fruits, ginger, pineapple, sugar and spices in the saucepan and bring to the boil stirring occasionally.

Simmer for 5 minutes

Remove the saucepan from the heat and stir in the chopped macadamia nuts and bicarbonate of soda. Allow to cool.

Line the sides and base of 8 x 1 small spring form tins, or muffin tray with baking paper or liners.

Stir eggs and flours into fruit mixture and spoon into the moulds

Bake at 160°C for 45-50 minutes or until cooked when tested with a skewer

Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden.

Cool in the baking tin.