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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 9 |
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This beautiful fruit cake looks best cut into thin slices to show off the colours of the fruits and nuts. This is great to serve at Christmas time- or any time with coffee and port after dinner! An Australian cup is 250mls and a tablespoon contains 4 teaspoons. Thanks to the reviewer who pointed out my typo in the intro :-) Ingredients:
250 g dessert dates, stoned |
125 g glace pineapple |
125 g glace apricot |
125 g glace cherries |
125 g glace green cherries |
125 g whole blanched almonds |
250 g shelled brazil nuts |
125 g prunes, stoned and halved |
2 eggs |
1/2 cup brown sugar, lightly packed |
1 teaspoon vanilla essence |
2 tablespoons rum (40ml) |
90 g butter |
1/2 cup plain flour |
1/2 teaspoon baking powder |
1 pinch salt |
Directions:
1. Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
2. Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
3. Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
4. Continue beating until well blended.
5. Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
6. Grease a 20cm ring tin and line the base.
7. Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
8. Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
9. Allow to cool for 10 minutes in the tin before turning out.
10. Store in an airtight container wrapped in foil.
11. To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.
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