Name: Tropical fruit cakes
Cook time: 135 min
Total time: 135 min
Ingredients: 8 slice (345g) glacé pineapple; 1 cup (180g) dried papaya; 1/2 cup (90g) dried mango; 1/2 cup (115g) glacé ginger; 1 cup (140g) macadamias; 1 cup (170g) brazil nuts; 2 eggs; 1/2 cup firmly packed brown sugar; 1 tablespoon coconut-flavoured liqueur; 100 gram butter, melted; 1/3 cup plain four; 1/4 cup self-raising flour; 1/4 cup (80g) apricot jam, warmed, sieved; Fruit and nut topping; 3 slice (170g) glacé pineapple; 3/4 cup (135g) dried papaya; 1/4 cup (55g) glacé ginger; 1/3 cup (45g) macadamias; 1/3 cup (55g) brazil nuts; 1/2 cup (25g) coarsely grated fresh coconut

Ingredients

8 slice (345g) glacé pineapple

1 cup (180g) dried papaya

1/2 cup (90g) dried mango

1/2 cup (115g) glacé ginger

1 cup (140g) macadamias

1 cup (170g) brazil nuts

2 eggs

1/2 cup firmly packed brown sugar

1 tablespoon coconut-flavoured liqueur

100 gram butter, melted

1/3 cup plain four

1/4 cup self-raising flour

1/4 cup (80g) apricot jam, warmed, sieved

Fruit and nut topping

3 slice (170g) glacé pineapple

3/4 cup (135g) dried papaya

1/4 cup (55g) glacé ginger

1/3 cup (45g) macadamias

1/3 cup (55g) brazil nuts

1/2 cup (25g) coarsely grated fresh coconut

Method

1.Preheat oven to 150°C/130°C fan-forced. Grease six deep 8cm-round cake pans; line with baking paper.

2.Coarsely chop fruit. Combine fruit and nuts in large bowl.

3.Beat eggs and sugar in small bowl with electric mixer until thick and creamy. Add liqueur, butter and sifted flours; beat until combined. Stir egg mixture into fruit mixture. Press mixture firmly into pans.

4.Make fruit and nut topping; coarsely chop fruit; combine fruit with remaining ingredients in medium bowl. Gently press topping evenly over cake mixture.

5.Bake cakes about 1¾ hours. Turn cakes, top-side up, onto wire rack; brush tops with jam. Cool.

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Ingredients

Method

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