For a new take on fruitcake, make it golden and summery with sweet, tropical mango and pineapple.
- 125ml (1/2 cup) Grand Marnier
- 250g dried pineapple, coarsely chopped
- 100g dried apricots, coarsely chopped
- 100g glace cherries, halved
- 60g dried mango, coarsely chopped
- 50g glace ginger, coarsely chopped
- Melted butter, to grease
- 200g butter
- 215g (1 cup) caster sugar
- 3 eggs
- 200g (1/2 cup) lemon curd
- 2 teaspoons vanilla essence
- 190g (1 1/4 cups) plain flour, sifted
- 150g (1 cup) self-raising flour, sifted
- 2 teaspoons mixed spice
- 250ml (1 cup) coconut milk
- 1 egg white
- 230g (1 1/2 cups) pure icing sugar, sifted
- 1-2 tablespoons fresh lemon juice
- Silver cachous, to decorate
- Icing sugar, to dust
- 1 tablespoon caster sugar
- Step 1Combine the Grand Marnier, pineapple, apricot, cherry, mango and ginger in a large bowl. Set aside for 1 hour to soak.
- Step 2Meanwhile, to make the pineapple flowers, preheat oven to 180ºC. Line 2 baking trays with non-stick baking paper. Place pineapple on the trays. Sprinkle with sugar. Bake for 20-25 minutes or until slightly crisp. Set aside for 2 minutes to cool slightly. Remove from trays. Pinch the core to shape each slice into a flower. Set aside on trays to cool completely.
- Step 3Reduce oven temperature to 160ºC. Brush a 7.5cm-deep, 22cm (base measurement) round cake pan with melted butter. Line with non-stick baking paper. Use an electric beater to beat butter in a small bowl until soft. Add caster sugar. Beat until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the lemon curd and vanilla. Transfer to a large bowl.
- Step 4Mix the combined flour and mixed spice in a bowl. Use a large metal spoon to fold the flour mixture and coconut milk, in alternating batches, into the egg mixture. Fold in the fruit mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the bench to settle the mixture. Place on a baking tray. Bake for 2 hours 20 minutes or until a skewer inserted into the centre comes out clean. Cover the surface with a clean tea towel. Set aside in pan on a wire rack to cool overnight.
- Step 5Whisk the egg white in a large bowl until frothy. Whisk in icing sugar, 1-2 tablespoons at a time, until smooth and glossy. Whisk in the lemon juice until mixture reaches pouring consistency. Place the cake on a serving plate. Pour over the icing, allowing it to drip down the side. Set aside until set. Arrange the pineapple flowers on top. Top with cachous and dust with icing sugar.
Make it ahead: Here’s how: Place the un-iced cake in an airtight container and store in a cool, dry place for up to 1 month. Alternatively, to freeze, wrap the un-iced cake in 2 layers of plastic wrap and store in the freezer for up to 3 months. Once iced, store in an airtight container for up to 2 weeks.