Tropical christmas cake

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

1. 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.
2. Preheat the oven to 180°C. Lightly grease and line an 18cm loose-based cake pan with baking paper.
3. Sift the flour and baking powder into a bowl. Stir in the cold fruit mixture and eggs. Pour into the cake pan.
4. 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.
5. 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.

See more of Jan's christmas recipes

• Unbaked christmas loaves
• Gluten-free christmas ring cake