500g dried mixed fruit
375g packet fruit medley diced fruits (See Tip)
450g can crushed pineapple in syrup
250g unsalted butter, chopped
1 cup firmly packed brown sugar
2 tablespoons lime marmalade
1/3 cup Malibu (coconut-flavoured white rum)
1/3 cup desiccated coconut
1 2/3 cups plain flour
1/3 cup self-raising flour
½ teaspoon bicarbonate of soda
330g packet royal icing
Grease a 22cm round x 7cm deep cake pan. Line base and side with three layers of baking paper, extending the paper 5cm above pan edge.
Combine dried fruit, undrained pineapple, butter, sugar, marmalade and ¼ cup of the Malibu in a large saucepan. Stir over a medium heat until butter is melted.
Bring to boil. Simmer, covered for about 10 minutes, or until fruit is soft. Transfer to a large heatproof bowl. Cool to room temperature.
Stir in eggs, then coconut and combined sifted flours and soda. Spoon into prepared pan Smooth over top.
Cook in a slow oven (150C) for 1 hour and 30 minutes. Cover top loosely with foil. Cook for a further 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven.
Brush remaining Malibu over top of cake. Wrap hot cake in pan in a clean tea towel. Leave overnight to cool. Turn out cake onto a clean chopped board.
To decorate, prepare icing according to packet directions. Spoon over top of cake, allowing it to drip down the side. Stand until set. Decorate cake with Christmas decoration.