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Tropical christmas cake
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Prep Time:
60 minutes
Cook Time:
165 minutes
Total Time:
225 minutes
Elevate fruitcake with golden, tropical mango and pineapple for a summery twist.
Ingredients:
  • 125ml (1/2 cup) Grand Marnier
  • 250g dried pineapple, coarsely chopped
  • 100g dried apricots, coarsely chopped
  • 100g glace cherries, halved
  • 60g dried mango, coarsely chopped
  • 50g glace ginger, coarsely chopped
  • Melted butter, to grease
  • 200g butter
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 200g (1/2 cup) lemon curd
  • 8.80 gm vanilla essence
  • 190g (1 1/4 cups) plain flour, sifted
  • 150g (1 cup) self-raising flour, sifted
  • 5.00 gm mixed spice
  • 250ml (1 cup) coconut milk
  • 1 egg white
  • 230g (1 1/2 cups) pure icing sugar, sifted
  • 1-42.00 gm fresh lemon juice
  • Silver cachous, to decorate
  • Icing sugar, to dust
  • 1 small fresh pineapple, peeled, thinly sliced
  • 20.00 gm caster sugar
Instructions:
  • In a large bowl, mix together the Grand Marnier, pineapple, apricot, cherry, mango, and ginger. Allow the mixture to soak for 1 hour before proceeding.
  • To create the pineapple flowers, preheat your oven to 180ºC and prepare 2 baking trays with non-stick baking paper. Arrange the pineapple slices on the trays and generously sprinkle them with sugar. Bake for 20-25 minutes until they are slightly crispy. Let them cool for 2 minutes before carefully shaping each slice into a flower by pinching the core. Allow the flowers to completely cool on the trays.
  • Preheat the oven to 160ºC. Coat a 7.5cm-deep, 22cm round cake pan with melted butter and line with non-stick baking paper. In a small bowl, use an electric beater to cream the butter until soft, then mix in the caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon curd and vanilla, then transfer the mixture to a large bowl.
  • Combine the flour and mixed spice in a bowl. Using a large metal spoon, gently fold the flour mixture and coconut milk into the egg mixture in alternating batches. Mix in the fruit mixture. Spoon the batter into the prepared pan and smooth the surface. Tap the pan on the counter to remove air bubbles. Place the pan on a baking tray and bake for 2 hours and 20 minutes or until a skewer inserted into the center comes out clean. Cover the top with a tea towel and let it cool overnight in the pan on a wire rack.
  • In a large bowl, whisk the egg white until frothy. Gradually whisk in icing sugar until smooth and glossy. Stir in lemon juice until mixture is pourable. Place the cake on a serving plate, pour over the icing, let it drip down the side, and set aside to set. Arrange pineapple flowers on top, then sprinkle with cachous and dust with icing sugar.

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