Spiced rum fruitcake with cheat’s glacé fruit
This spiced rum fruit cake with cream cheese icing is a fun twist on the classic! Try this recipe next time you're in the mood for a delicious fruit cake.
Note: + cooling & 1 hour soaking time
- 450g can crushed pineapple in juice
- 1 cup (160g) raisins
- 1 cup (190g) chopped dried figs
- 1/3 cup (85g) chopped dried apricots
- 1/3 cup (80g) chopped dried peaches
- 1/3 cup (60g) chopped dried mango
- 1/4 cup (50g) chopped dried pineapple rings
- 1/3 cup (50g) dried cranberries
- 3/4 cup (110g) macadamias, toasted, chopped
- 1/4 cup (20g) shredded coconut
- 1/4 cup (60ml) spiced rum or orange juice
- 250g butter, chopped, softened
- 1 cup (220g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 cup (150g) plain flour
- 1 cup (150g) self-raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Cream cheese icing
- 250g Coles Cream Cheese, chopped, softened
- 1/3 cup (55g) icing sugar mixture
- 1 tbs lemon juice
Cheat’s glacé fruit
- 120g dried peaches
- 80g dried apricots
- 100g dried mango slices
- 80g dried pineapple rings
- 1/4 cup (60ml) honey
- 2 tbs spiced rum or orange juice
- 1/4 cup (50g) dried cranberries
Combine the crushed pineapple, raisins, fig, apricot, peach, mango, dried pineapple, cranberries, macadamia, coconut and rum or orange juice in a large bowl. Set aside for 1 hour to soak.
Preheat oven to 160°C. Grease base and side of a 22cm (base measurement) round cake pan and line base and side with 2 layers of baking paper, allowing the sides to extend 3cm above the top of the pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Stir in combined flour, cinnamon and ginger. Add fruit mixture and stir until well combined. Spoon into the prepared pan. Smooth the surface. Bake for 2 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
Meanwhile, to make the cheat’s glacé fruit, combine peach, apricot, mango, pineapple, honey, rum or orange juice and 1 cup (250ml) water in a medium saucepan over medium heat. Bring to a simmer and cook for 6-8 mins or until the syrup thickens slightly. Add the cranberries and stir to combine. Remove from heat.
To make the cream cheese icing, use an electric mixer to beat the cream cheese and icing sugar in a small bowl until smooth. Add the lemon juice and beat to combine.
Transfer the cake to a serving plate. Spread the top with cream cheese icing and top with the cheat’s glacé fruit.
Get-ahead tip: Store uniced cake in an airtight container in the fridge for up to 3 days. Or, cover uniced cake well with foil and freeze for up to 2 months.