Australian House & Garden - - The Main -

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.


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