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.

Spiced rum fruitcake with cheat’s glacé fruit

Serves

12

Prep

20m

Note: + cooling & 1 hour soaking time

Cooking

2h 30m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.