Ingredients
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250 g dessert dates, stoned
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125 g glace pineapple
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125 g glace apricot
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125 g glace cherries
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125 g glace green cherries
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125 g prunes, stoned and halved
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2 eggs
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1/2 cup brown sugar, lightly packed
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1 teaspoon vanilla essence
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2 tablespoons rum (40ml)
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90 g butter
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1/2 cup plain flour
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1/2 teaspoon baking powder
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1 pinch salt
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125 g whole blanched almonds
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250 g shelled brazil nuts
Instructions
- Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
- Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
- Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
- Continue beating until well blended.
- Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
- Grease a 20cm ring tin and line the base.
- Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
- Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
- Allow to cool for 10 minutes in the tin before turning out.
- Store in an airtight container wrapped in foil.
- To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.