LITTLE PINEAPPLE FRUIT CAKES
Prep and Cook time: 2 hours, 20 mins Makes 6
4 cups (600g) mixed dried fruit 1 cup (230g) chopped glace pineapple
1 cup (250ml) dark rum
250 g butter, softened
1 cup (220g) brown sugar
4 eggs
2 cups (300g) plain flour ½ teaspoon bicarbonate of soda 3 teaspoons mixed spice
¼ cup (60ml) dark rum, extra ½ cup (160g) apricot jam
1.2 kg white icing (fondant)
Icing sugar, for dusting
1 Combine dried fruit and rum in large bowl; mix well. Cover; microwave on medium-high for 6mins, stirring every 2mins. Cool.
2 Preheat oven to 150°C (130°C fan-forced). Line six 9cm-round cake tins with 3 layers of baking paper, extending 5cm above side of pans. Combine butter and sugar in bowl with electric mixer. Beat in eggs one at a time. Stir in sifted flours, spice, pineapple and dried fruit. Divide mixture between pans; smooth tops.
3 Bake for 80mins or until cooked. Brush with extra rum, cover with foil. Cool upside-down overnight. Remove from pans. Warm jam in microwave for 30secs or until melted; strain. Knead icing on surface dusted with sifted icing sugar until smooth. Divide into six; roll 1 piece until large enough to cover a cake. Place on cake, smooth evenly, then trim around base. Stand at room temp to dry, repeat with remaining icing and cakes.
4 Re-roll any icing scraps to 5mm thick; cut out 8cm scalloped rounds. Lightly brush top of cakes with water leaving 2cm border. Place scalloped rounds on cakes. Decorate as desired.