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.
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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.
