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.

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.