Ingredients
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)
4 eggs
1/3 cup desiccated coconut
1 2/3 cups plain flour
1/3 cup self-raising flour
½ teaspoon bicarbonate of soda
TO DECORATE
330g packet royal icing
Christmas decoration
Method
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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.
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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.
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Bring to boil. Simmer, covered for about 10 minutes, or until fruit is soft. Transfer to a large heatproof bowl. Cool to room temperature.
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Stir in eggs, then coconut and combined sifted flours and soda. Spoon into prepared pan Smooth over top.
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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.
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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.
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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.
