Baking ingredients
- 300 g sultanas
- 100 g dried apricots
- 175 g dried pineapple
- 175 g dried papaya
- 75 g dried mango
- 60 g glacé ginger
- 75 ml dark or golden rum
- 225 g butter
- 1 tsp vanilla extract
- 225 g golden caster sugar
- 4 eggs
- 275 g plain flour
- 2.5 tsp ground ginger
- 2.5 tsp ground cinnamon
Decorating ingredients
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Instructions
Baking Instructions:
Step 1
Wash and dry the sultanas and remove any stalks. Finely chop the dried apricots, papaya, and mango and add to the sultanas along with the glacé ginger. Add the rum and mix well. Cover and allow to stand overnight to let the flavours blend and infuse.
Step 2
Gather and weigh the remaining ingredients.
Step 3
Grease an 8in (20cm) cake tin and line with baking paper. Secure three layers of brown paper around the cake tin with a piece of string.
Step 4
Preheat oven to 140°C/275°F/gas mark 1.
Step 5
Cream the butter, vanilla extract and golden caster sugar together until light and fluffy.
Step 6
Whisk in the eggs one at a time.
Step 7
Sift and add the flour, ground ginger and cinnamon, then fold in until well combined.
Step 8
Fold in the dried fruit.
Step 9
Add the mixture to the lined cake tin. Level and smooth the top with the back of a wet tablespoon.
Step 10
Bake for 3½ to 4 hours.
Step 11
The cake is cooked when the top feels firm to touch and when an inserted skewer comes out clean.
