Roughly chop the tropical dried mix into 2cm pieces. The topping should be placed on the cake just before serving. Freeze-dried fruits soften once exposed to the air. Alternatively, cover the cake with butter icing.
Ingredients
| 1 cup | Sugar |
| 432 g | Canned crushed pineapple (Main) |
| 300 g | Dried tropical fruit mix, (from bulk bin), chopped (Main) |
| 150 g | Candied lemon peel |
| 1 tsp | Baking soda |
| 1 tsp | Mixed spice |
| 125 g | Butter, chopped |
| 2 cups | Plain flour |
| 1 tsp | Baking powder |
| 2 | Eggs, well beaten |
Optional topping
| 4 Tbsp | Apricot jam, sieved |
| 1 handful | Dried fruit, or freeze-dried fruit (Main) |
Directions
- Place the sugar, the pineapple and juice, chopped dried tropical fruit, baking soda, mixed spice and butter into a saucepan. Bring to the boil. Simmer for 3 minutes. Remove from the heat and cool completely.
- Preheat the oven to 180°C. Lightly grease and line an 18cm loose-based cake pan with baking paper.
- Sift the flour and baking powder into a bowl. Stir in the cold fruit mixture and eggs. Pour into the cake pan.
- Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then turn onto a cake rack to cool completely.
- Optional Topping: Brush the cake top with the melted jam. Top with a selection of fruits and chocolate stars. Spray the sides lightly with gold food spray, if using.
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